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Maize Products
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits. The term ''maize'' is preferred in formal, scientific, and international usage as a common name because it refers specifically to this one grain, unlike ''corn'', which has a complex variety of meanings that vary by context and geographic region. Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. In addition to being consumed directly by humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize products, such as corn starch and corn sy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carl Linnaeus
Carl Linnaeus (; 23 May 1707 – 10 January 1778), also known after his Nobility#Ennoblement, ennoblement in 1761 as Carl von Linné#Blunt, Blunt (2004), p. 171. (), was a Swedish botanist, zoologist, taxonomist, and physician who formalised binomial nomenclature, the modern system of naming organisms. He is known as the "father of modern Taxonomy (biology), taxonomy". Many of his writings were in Latin; his name is rendered in Latin as and, after his 1761 ennoblement, as . Linnaeus was born in Råshult, the countryside of Småland, in southern Sweden. He received most of his higher education at Uppsala University and began giving lectures in botany there in 1730. He lived abroad between 1735 and 1738, where he studied and also published the first edition of his ' in the Netherlands. He then returned to Sweden where he became professor of medicine and botany at Uppsala. In the 1740s, he was sent on several journeys through Sweden to find and classify plants and animals. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Ethanol
Corn ethanol is ethanol produced from corn biomass and is the main source of ethanol fuel in the United States, mandated to be blended with gasoline in the Renewable Fuel Standard. Corn ethanol is produced by ethanol fermentation and distillation. It is debatable whether the production and use of corn ethanol results in lower greenhouse gas emissions than gasoline. Approximately 45% of U.S. corn croplands are used for ethanol production. Uses Since 2001, corn ethanol production has increased by more than several times. Out of 9.50 billions of bushels of corn produced in 2001, 0.71 billions of bushels were used to produce corn ethanol. Compared to 2018, out of 14.62 billions of bushels of corn produced, 5.60 billion bushels were used to produce corn ethanol, reported by the United States Department of Energy. Overall, 95% of ethanol is produced from corn. Currently, corn ethanol is mainly used in blends with gasoline to create mixtures such as E10, E15, and E85. Ethanol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Oil
Corn oil (North American) or maize oil (British) is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines. Corn oil is generally less expensive than most other types of vegetable oils. Corn oil is also a feedstock used for biodiesel. Other industrial uses for corn oil include soap, salve, paint, erasers, rustproofing for metal surfaces, inks, textiles, nitroglycerin, and insecticides. It is sometimes used as a carrier for drug molecules in pharmaceutical preparations. Production Almost all corn oil is expeller-pressed, then solvent-extracted using hexane or 2-methylpentane (isohexane).Corn Refiners AssociationCorn Oil 5th Edition. 2006 The solvent is evaporated from the corn oil, recovered, and re-used. After extraction, the corn oil is then refined by degumming and/or alkali treatment, both of which remove phosphatides. Alkali ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornmeal
Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', Third Edition, Pg. 165, Barrons Educational Series Inc, 2001 In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania. Types There are various types of cornmeal: *''Blue cornmeal'' is light blue or violet in color. It is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture. *''Steel-ground ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Field Corn
Field corn, also known as cow corn, is a North American term for maize (''Zea mays'') grown for livestock fodder (silage), ethanol, cereal, and processed food products. The principal field corn varieties are dent corn, flint corn, flour corn (also known as soft corn) which includes blue corn (''Zea mays amylacea''), and waxy corn. Field corn is primarily grown for livestock feed and ethanol production is allowed to mature fully before being shelled off the cob and being stored in silos, pits, bins, or grain "flats". Field corn can also be harvested as high-moisture corn, shelled off the cob and piled and packed like silage for fermentation; or the entire plant may be chopped while still very high in moisture, with the resulting silage either loaded and packed in plastic bags, piled and packed in pits, or blown into and stored in vertical silos. People may pick ears of field corn when its sugar content has peaked and cook it on the cob or eat it raw. Ears of field corn picked and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Corn
Sweet corn (''Zea mays'' convar. ''saccharata'' var. ''rugosa''), also called sugar corn and pole corn, is a variety of maize grown for human consumption with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Sweet corn is picked when still in the immature (milk stage) and prepared and eaten as a vegetable, rather than field corn, which is harvested when the kernels are dry and mature (dent stage). Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy. It is one of the six major types of maize, the others being dent corn, flint corn, pod corn, popcorn, and flour corn. According to the USDA, 100 grams of raw yellow sweet corn contains 3.43 g glucose, 1.94 g fructose, and 0.89 g sucrose. Hist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour Corn
Flour corn (''Zea mays'' var. ''amylacea'') is a variety of corn with a soft starchy endosperm and a thin pericarp. It is primarily used to make corn flour. This type, frequently found in Aztec and Inca graves, is widely grown in the drier parts of the United States, western South America and South Africa. The large-seeded corns of Peru are used in the preparation of ''chicha''. In South Africa they are known as ''bread mealies''. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn Sweet corn (''Zea mays'' convar. ''saccharata'' var. ''rugosa''), also called sugar corn and pole corn, is a variety of maize grown for human consumption with a high sugar content. Sweet corn is the result of a naturally occurring recessive muta ....Linda Campbell Franklin, "Corn," in Andrew F. Smith (ed.), ''The Oxford Encyclopedia of Food and Drink in America''. 2nd ed. Oxford: Oxford University Press, 2013 (pp. 551–558), p. 553. References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Popcorn
Popcorn (also called popped corn, popcorns or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion. A popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. Pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original size, and then cool. Some strains of corn ( taxonomized as ''Zea mays'') are cultivated specifically as popping corns. The ''Zea mays'' variety ''everta'', a special kind of flint corn, is the most common of these. Popcorn is one of six major types of corn, which includes dent corn, flint corn, pod corn, flour corn, and sweet corn. History Corn was domesticated about 10,000 years ago, in what is now Mexico. Archaeologists discovered that people have known about popcorn for thousands of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pod Corn
Pod corn or wild maize is a variety of maize. It is not a wild ancestor of maize but rather a mutant that forms leaves around each kernel. Pod corn (''tunicata'' Sturt) is not grown commercially, but it is preserved in some localities. Pod corn forms glumes around each kernel which is caused by a mutation at the Tunicate locus. Because of its bizarre appearance, pod corn has had a religious significance to certain Native American tribes. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn Sweet corn (''Zea mays'' convar. ''saccharata'' var. ''rugosa''), also called sugar corn and pole corn, is a variety of maize grown for human consumption with a high sugar content. Sweet corn is the result of a naturally occurring recessive muta ....Linda Campbell Franklin, "Corn," in Andrew F. Smith (ed.), ''The Oxford Encyclopedia of Food and Drink in America''. 2nd ed. Oxford: Oxford University Press, 2013 (pp. 551–558), p. 553. Referen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flint Corn
Flint corn ('' Zea mays'' var. ''indurata''; also known as Indian corn or sometimes calico corn) is a variant of maize, the same species as common corn. Because each kernel has a hard outer layer to protect the soft endosperm, it is likened to being hard as flint; hence the name. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. History With less soft starch than dent corn ('' Zea mays indentata''), flint corn does not have the dents in each kernel from which dent corn gets its name. This is one of the three types of corn cultivated by Native Americans, both in New England and across the northern tier, including tribes such as the Pawnee on the Great Plains. Archaeologists have found evidence of such corn cultivation in what is now the United States before 1000 BC. Corn was originally domesticated in Mexico by native peoples about 9,000 years ago. They used many generations of selective breeding to transform a wild teosin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dent Corn
Dent corn, also known as grain corn, is a type of field corn with a high soft starch content. It received its name because of the small indentation, or "dent", at the crown of each kernel on a ripe ear of corn. Reid's Yellow Dent is a variety developed by central Illinois farmer James L. Reid. Reid and his father, Robert Reid, moved from Brown County, Ohio to Tazewell County, Illinois in 1846 bringing with them a red corn variety known as "Johnny Hopkins", and crossed it with varieties of flint corn and flour corn. Most of today's hybrid corn varieties and cultivars are derived from it. This variety won a prize at the 1893 World's Fair. Most of the corn grown in the United States today is yellow dent corn or a closely related variety derived from it. Dent corn is the variety used in food manufacturing as the base ingredient for cornmeal flour (used in the baking of cornbread), corn chips, tortillas, and taco shells. Starch derived from this high-starch content variety is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Syrup
Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is not the same as from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter substance. The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher- saccharides and can be made from any source of starch: wheat, tapioca and potatoes are the most common other sources. Commercial preparation Historically, corn syrup was prod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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