One of my buddies grew up in Ridgway, Illinois – the Popcorn Capitol. One of the questions he could never answer for me was why some kernels didn’t pop.

Well, the latest scientific research from the Popcorn Board out of Chicago gives us a potential answer.

It's long been known that popcorn kernels must have a precise moisture level in their starchy center -- about 15 percent -- to explode. But Purdue University researchers found the key to a kernel's explosive success lies in the composition of its hull.

Unpopped kernels, it turns out, have leaky hulls that prevent the moisture pressure buildup needed for them to pop and lack the optimal hull structure that allows most kernels to explode.

"They're sort of like little pressure vessels that explode when the pressure reaches a certain point," said Bruce Hamaker, a Purdue professor of food chemistry. "But if too much moisture escapes, it loses its ability to pop and just sits there."

The findings may help popcorn breeders select the best varieties -- or create new ones -- with superior hulls that yield few, if any, unpopped kernels. But for now, there's no way to screen out potential old maids before they end up in bags of popcorn.

Hamaker and his associates compared the microwave popping performance of 14 Indiana-grown popcorn varieties and examined the crystalline structure of the translucent hulls of both the popped kernels and the duds.

I’ll admit, it isn’t rocket science (and living so close to Johnson Space Center, I know plenty of rocket scientists), but maybe it will one day guarantee that that every kernel is “good to the last pop”.