A Second Year Study Concerning the Flammability of Pop-Tarts

It is common knowledge to modern society's generation of fast-paced breakfast pastry consumers that Pop-Tarts burn in a toaster easily. But those pastries are also flammable. It has been proven that it is the sugar and fat content that determines the flammability of the individual pastries.

His majesty, Dave Barry, humor columnist for the Miami Herald, conducted such an experiment in 1994. Although, he only executed this once, it gained popularity with his jovial article "Tarts Afire." Dave Barry informed millions as to the extremities in which Pop-Tarts may be inflicted.

One might ask, how and why do Pop-Tarts burst into flames. The frosting is entirely composed of sugar; sugar feeds fire. The filling is jelly, which has a rather high sugar content. The "breading" or crust will burn, making the bottom buckle up exposing the filling to air; advancing the flaming process. But that is merely how a Pop-Tart ignites itself.

However, the "why" part is a bit more complicated. A ratio between the fat and sugar content has not been made and would be beneficial to the consumer. And if one were to do so, just about any food item would at least burn at temperatures exceeding 400 degrees Fahrenheit.

Procedures will include a rapid oxidation test, or burning procedure, a Bligh and Dyer Extraction (explained in more detail in procedures), a standard Methylation and Gas Chromatographic Analysis of Fatty Acid Methyl Esters of Pop-Tarts. To proceed with the extraction and methylation of the lipids, the Pop-Tarts will be hydrolyzed and homogenized, transesterfied, and gravimetrically weighed.

Previous Findings = PopTart Letter + Flaming PopTarts + Flaming Toaster

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