DOCSLIB.ORG

World Cultures

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
World Cultures Understanding Other Cultures…Unity in Diversity Now, more than ever, it’s vital for each of us to understand cultures other than our own, to accept differences in others and to truly love the uniqueness of each individual. In our schools, churches, neighborhoods and communities we are surrounded by opportunities to learn and benefit from others’ cultural traditions. Now is the time to celebrate our similarities as well as our differences. Let’s get started! Changing our perceptions requires some effort on our part. Do we really understand the background and experiences of those around us and are we ready to learn from them as well as serve them? How can we accomplish this in our already busy lives? Simple ways to expand our cultural awareness might include: *Family Home Evening time spent learning about a different country or culture each week. Let the kids take turns teaching about a different country. Sample a food from that country and try a traditional activity. Check out some books from the library to read individually or together. The information listed below may help. Each country submission is as unique as the person from whom it came, and his or her experiences either as a native of that country or as resident. *Young Women/Young Men class and combined activities could include a “Culture Night”, particularly focusing on cultures within the youth group. *Relief Society Enrichment activities could include book groups readings/discussions of books about other cultures,, learning new cooking methods and techniques or having a “culture quiz” to check our own understanding in a fun and interactive way. You’ll be surprised what traditions you’ll like and may even incorporate into your own home when you try something new. Learn from those cultures that surround you including friends and neighbors. *Self-improvement through awareness can change our perceptions and attitudes. You need not travel the world to experience other cultures. Each of us can expand our horizons right here and now in our own neighborhoods and communities. Reach out to just one new individual. Even a smile can communicate acceptance that can lead to understanding *Volunteer with an international organization if maybe new immigrants learn language and customs or donate goods to be shipped overseas. If you’re interested in volunteer opportunities check out: International Rescue Committee (www.theirc.org), Charity Anywhere Foundation (www.charityarywhere.org), Mothers Without Borders (www.motherswithoutborders.org), SHARE High School Exchange Program (www.erdtshare.org), or to make donations look at (www.providentliving.org). President Dallan Oaks reminds us that, “Perhaps, when we face our maker we may not be asked, how many callings did you have but how many people did you help?” President Hinckley taught, ”He who lives only unto himself withers and dies, while he who forgets himself in the service of others grows and blossoms in this life and in eternity”. BRASIL Greeting: Tudo Bem Interesting things about Brasil: Brasil contains roughly 3.5 million kilometers of the Amazon’s total 7 million square kilometers. Sao Paulo is Brasil’s wealthiest and most populous city with a population of 17 million people. It is home to one of the biggest festivals called Carnival which lasts four days. Rehearsals for Carnival continue throughout the year. Southern Brasil has many people of European descent. The national language is Portuguese. Children’s book: The Great Kapok Tree by Lynne Chery Young adult book: Asphalt Angels by Ineke Holtwijk, Keeper by Mal Peet Journey to the River Sea by Eva Ibbotson Activity: Futbol is the national sport and is “lived for” in Brasil. Recipe: “Pao de Quijo” (Cheese Bread Balls) Combine 1 cup oil, 1 cup milk and 1 cup water into a pan until it boils. Add 4 cups flour. While mixing stir in 4 eggs, 2 pounds shredded cheese and 1 T salt. Mix well then let the mixture cool. Roll into balls and bake at 350 degrees for 15-20 minutes or until bread balls begin to turn golden. Submitted by: Raquel Rasmussen CANADA Interesting things about Canada: Canada is the second largest country in the world (behind Russia) but only has about 33 million citizens, about the population of California. Canada is officially bilingual; both French and English are spoken. However, even the English needs to be translated from time to time. Canadians eat “chocolate bars”, not candy bars with some favorites being Eatmore, Crispy Crunch and Caramilk. They drink “pop”, not soda and wear “runners” not sneakers. Canadians are casually referred to as “Canucks”. The $1.00 coin is nicknamed a “Loonie” and a $2.00 coin is a “Toonie”. The expression “Eh” (ay) is used in most sentences and can mean: What? Okay? Why? What do you mean? Sure. An Anglophone is a Canadian whose first language is English. A Francophone is a Canadian whose first language is French. The last letter of the alphabet is pronounced “zed” for Z. In most parts of Canada you must sew your Halloween costume to fit over your ski suit and televised hockey is the most watched program in Canada. That should give you some idea of the loyalty Canadians have to their winter national sport. Wayne Gretzky, dubbed “The Great One” played for the Edmonton Oilers, but then traded to the Los Angeles Kings and other American hockey teams. Children’s book: The Sugaring-Off Party by Jonathan London Young adult book: Anne of Green Gables by Lucy Maude Montgomery Incident at Hawk’s Hill and Return to Hawk’s Hill by Allan Eckert Adult book: Shoeless Joe by W.P. Kinsella (story for the film Field of Dreams), Never Cry Wolf by Farley Mowat., John McCrae (a Major and medical doctor in the Canadian army during WWI) wrote the very familiar poem In Flanders Field. Activity: Canadians enjoy bowling but use only 5 pins to do so. Hockey is the biggest sport in Canada and is played throughout the country. Recipe: “Nanaimo Bars” Nanaimo bars were named for the town of Nanaimo on Vancouver Island in British Columbia. The bar resembles a brownie but is topped with a layer of white butter cream icing and another of solid chocolate.. Butter a 9 X 9 inch pan. In a saucepan on low heat, melt ½ c butter. Add ¼ c sugar, 1/3 c unsweetened cocoa then whisk in 1 egg. Cook, stirring constantly, until the mixture thickens (1-2 minutes). Remove from heat and stir in 1 t (teaspoon) pure vanilla extract, 2 cups graham cracker crumbs, 1 cup coconut and ½ cup chopped nuts. Press the mixture evenly into the pan then cover and refrigerate until firm (about an hour). Filling: Cream ¼ c room temperature butter with 3 T (Tablespoons) milk or cream, 2 T Bird’s vanilla custard powder or vanilla pudding powder, ½ t vanilla extract and 2 cups powdered sugar. If the mixture it too thick to spread, add a little more milk. Spread the filling over the chilled bottom layer then cover and refrigerate until firm (about 30 minutes). Topping: Melt 4 ounces semisweet chocolate (chopped into small pieces) with 1 T butter. Spread melted chocolate over the filling and refrigerate. Serve by bringing the bars to room temperature before cutting which will prevent the chocolate from cracking. Yield: 25 bars. Submitted by: Shauna Chymboryk CHILE Greeting: “Hola”. Chileans often skip the knock on the front door and yell “Ah-lo”. The people inside look out to see who’s calling and then open the door if they want to meet that person. An “Abrazo” handshake-hug-handshake(or kiss) is also a common way to greet someone and is repeated when you leave. Interesting things about Chile: Chile is one of South America’s smallest countries and the narrowest. The country has the Andes Mountains to the east and the Pacific Ocean to the west. The landscape includes desert, volcanoes, valleys, snowy fields, mountains, savannas and rainforests. Southern Chile has the beautiful Patagonia Mountains and the north has the driest desert in the world, the Atacama. The Easter Islands are located off the western coast near the city of Santiago. The land has many natural resources including copper and a great climate and soil for growing produce. The population of Chile is 16 million with 9 million living in the capital city of Santiago. Chile is the fourth richest country per capita in the hemisphere. Many international companies have offices in Santiago which boasts a great water and mass transit system. Chileans speak Castallano/Spanish. The people are kind, giving, and hard working. “Siesta” is a daily tradition when shops are closed, people return home to have lunch then take naps before returning to work. Punctuality is not extremely important to Chileans. When people in Chile want to point they use their lips as pointing with your finger is considered rude. They take pride in their country and have lots of fun traditions including dancing the “La Cueca”. Food is purchased fresh daily in the “ferria”, a street market that is held on a different street each day. On September 18th the country celebrates its independence and the day is spent with family in a typical barbeque including grilled meat (asado) rice, and salad made from tomato, avocado, onion and seasonings. In spring (September/October) Chileans enjoy making and flying kites. It is not uncommon for Chileans to take a month off of work in the summer (January/February) to go south for a holiday or to visit family and friends. Children’s book: Mariana and the Merchild: A Folktale from Chile by Caroline Pitcher, A Pen Pal for Max by Gloria Rand, To Go Singing Through the World: The Childhood of Pablo Neruda by Deborah Kogan Ray.
Load more

Recommended publications
  • Isotopes, Inc. Radiocarbon Measurements V Milton A
    [RADIOCARBON, VOL. 8, 1966, P. 161-203] ISOTOPES, INC. RADIOCARBON MEASUREMENTS V MILTON A. TRAUTMAN and ERIC H. WILLIS Isotopes, Inc., Westwood, New Jersey INTRODUCTION This list presents dates on samples measured at Isotopes, Inc., dur- ing the years 1963 to 1965 and measurements made previously for which sample data has been recently received. The many results which do not appear are withheld pending additional information or at the request of our clients. Procedures employed in sample pretreatment, preparation of CO2, and method of counting are generally unchanged, as are our methods of age calculation. Suitable bone samples are now pretreated by the method of Berger, Harney and Libby (1964). In May, 1965, the three counters and associated electronics previ- ously described (Isotopes I, II, III) were retired after producing well over 2000 radiocarbon dates, geophysical measurements, and ultralow- level C14 measurements. A completely new laboratory was activated em- ploying four new counters. Shielding consists of 31 cm of selected low- background steel, 10 cm paraffin and 2.5 cm "aged" lead. Each counter has its own multianode annular anticoincidence geiger counter. Elec- tronics were designed and fabricated at Isotopes, Inc. The counters have an active volume of 1 L and when operated at a normal pressure of 3 atm, yield background counts of slightly over 2 counts j min, Aox x 0.95 is ca. 18.7 at 24° C. C13/C12 ratios are measured periodically by our mass spectrometry section, but not routinely on samples unless requested by clients. ACKNOWLEDGMENTS It is recognized that data obtained at Isotopes, Inc.
    [Show full text]
  • A Guide for Connecting Farms to Schools and Communities
    VERMONT FARM TO SCHOOL A Guide for Connecting Farms to Schools and Communities INSIDE: • How to market your food for use in schools • How to use your farm for education with kids • Hands-on, farm-based educational activities • How to connect your farm to the community Vermont FEED: Food Education Every Day a partnership of Food Works, Northeast Organic Farming Association of Vermont (NOFA-VT), and Shelburne Farms JANUARY 2007 The work of Vermont FEED, including this guidebook, has been made possible by the generous support of the Argosy Foundation, Blue Cross and Blue Shield of Vermont, Vermont Housing and Conservation Board - Farm Viability Program, CSREES - USDA Community Food Projects Award #00-33800-9807, Northeast SARE (Sustainable Agriculture Research and Education) Vermont Food Education Every Day Grant LNE03-187, the Vermont Agency of Agriculture and the Vermont Department of Education. Any ideas or text in this manual that are similar to those in any copyrighted source were used unin- tentionally and without awareness. Table of Contents Introduction Purpose of the Guide . 1 Contact Information . 2 Thank You . 3 FEED Goals, Mission, Beliefs . 4 The Three C’s Approach to Food in Vermont Schools. 5 Why Vermont FEED? . 6 Getting Started . 7 How do I insure a safe environment for visitors on my farm? . 9 How do I protect my farm and my visitors? . 10 What are my insurance liability considerations for farm visitors?. 11 Do I charge groups to visit my farm? . 12 How will visitors know where to go on my farm?. 13 Will all visitors have adequate accessibility to my farm? .
    [Show full text]
  • University of Michigan Radiocarbon Dates Xii H
    [Ru)Ioc!RBo1, Vol.. 10, 1968, P. 61-114] UNIVERSITY OF MICHIGAN RADIOCARBON DATES XII H. R. CRANE and JAMES B. GRIFFIN The University of Michigan, Ann Arbor, Michigan The following is a list of dates obtained since the compilation of List XI in December 1965. The method is essentially the same as de- scribed in that list. Two C02-CS2 Geiger counter systems were used. Equipment and counting techniques have been described elsewhere (Crane, 1961). Dates and estimates of error in this list follow the practice recommended by the International Radiocarbon Dating Conferences of 1962 and 1965, in that (a) dates are computed on the basis of the Libby half-life, 5570 yr, (b) A.D. 1950 is used as the zero of the age scale, and (c) the errors quoted are the standard deviations obtained from the numbers of counts only. In previous Michigan date lists up to and in- cluding VII, we have quoted errors at least twice as great as the statisti- cal errors of counting, to take account of other errors in the over-all process. If the reader wishes to obtain a standard deviation figure which will allow ample room for the many sources of error in the dating process, we suggest doubling the figures that are given in this list. We wish to acknowledge the help of Patricia Dahlstrom in pre- paring chemical samples and David M. Griffin and Linda B. Halsey in preparing the descriptions. I. GEOLOGIC SAMPLES 9240 ± 1000 M-1291. Hosterman's Pit, Pennsylvania 7290 B.C. Charcoal from Hosterman's Pit (40° 53' 34" N Lat, 77° 26' 22" W Long), Centre Co., Pennsylvania.
    [Show full text]
  • Identification of Valuable Corn Quality Traits for Starch Production
    Identification of Valuable Corn Quality Traits for Starch Production By: Lawrence A. Johnson Center for Crops Utilization Research Food Science and Human Nutrition C. Phillip Baumel Economics Connie L. Hardy Center for Crops Utilization Research Pamela J. White Food Science and Human Nutrition A project of the Iowa Grain Quality Initiative Traits Task Team Funded by the Iowa Corn Promotion Board 306 West Towers 1200 35th St. West Des Moines, IA 50266 October 1999 Center for Crops Utilization Research Iowa Agriculture & Home Economics Experiment Station Iowa State University, Ames, IA 2 Acknowledgment This report is intended to provoke discussion and debate that will lead to a vision among researchers in public institutions, seed companies, and the starch processing and food industries for modifying corn traits for starch (and other complex carbohydrates) production to enhance utilization and profitability of growing corn. The report attempts to provide direction to farmer organizations and to the corn industry about potential targets for investing research funds. One should recognize that some of the modifications considered required speculation about functional properties and potential applications. Additional research on the relationship between the structures of starch and other complex carbohydrates and functionality in food and industrial applications may refute some of that speculation. Also, this document is a consensus report taking into account the recommendations and reviews of the consultants and advisors identified below. Dr. Jay-lin Jane, Food Science and Human Nutrition, Iowa State University, Ames, IA Dr. Morton W. Rutenberg, Emmar Consultants, North Plainfield, NJ Dr. Henry Zobel, ABCV Starch, Darien, IL Dr. Robert Friedman, Cerestar USA, Inc., Hammond, IN Dr.
    [Show full text]
  • Effects of Amylose, Corn Protein, and Corn Fiber Contents on Production of Ethanol from Starch-Rich Media1
    Effects of Amylose, Corn Protein, and Corn Fiber Contents on Production of Ethanol from Starch-Rich Media1 X. Wu,2 R. Zhao,2 D. Wang,2,3 S. R. Bean,4 P. A. Seib, 5 M. R. Tuinstra,6 M. Campbell,6 and A. O’Brien7 ABSTRACT Cereal Chem. 83(5):569–575 The effects of amylose, protein, and fiber contents on ethanol yields either. Conversion efficiencies increased as the amylose content de- were evaluated using artificially formulated media made from commer- creased, especially when the amylose content was >35%. The reduced cial corn starches with different contents of amylose, corn protein, and quadratic model fits the conversion efficiency data better than the full corn fiber, as well as media made from different cereal sources including quadratic model does. Fermentation tests on mashes made from corn, corn, sorghum, and wheat with different amylose contents. Second-order sorghum, and wheat samples with different amylose contents confirmed response-surface regression models were used to study the effects and the adverse effect of amylose content on fermentation efficiency. High- interactions of amylose, protein, and fiber contents on ethanol yield and temperature cooking with agitation significantly increased the conversion conversion efficiency. The results showed that the amylose content of efficiencies on mashes made from high-amylose (35–70%) ground corn starches had a significant (P < 0.001) effect on ethanol conversion effi- and starches. A cooking temperature of ≥160°C was needed on high- ciency. No significant effect of protein content on ethanol production was amylose corn and starches to obtain a conversion efficiency equal to that observed.
    [Show full text]
  • Ume 10, -U Ser
    Volume 10, -u ser . - 1968 Editors EDWARD S. DEEVEY a-- RICHARD FOSTER FLINT J. GORDON OGDEN, III _ IRVINg ROUSE Managing Editor RENEE S. KRA YALE UNIVERSITY NEW HAVEN, CONNECT.IC U l"ii)fl h d IiV r E AT\As g'LyyEi.. R C N, / r..? i.NA .3 8. ComIlient, usually corn ; fOg the date with other relevant dates, for each ,Ttdterial, silil"iiliari ing t e signitic.ance ant Sillpllilt 3't(i"r ing t., t t e radiocarbon t was i' itl ii73kinz 'P;.5 lit;re, i'; till teelmital :i"it.' i°_i , e.g. the iral lthout subscribers at $50.0( * Suggestions to authors of the reprints o the United Suites Geological Survey, 5th ed., Vashington, D. C., 1958 jc.=oscrxwxcn.t Panting ()ihce, $1.75). Volume 10, Number 1 - 1968 RADIOCARBON Published by THE AMERICAN JOURNAL OF SCIENCE Editors EDWARD S. DEEVEY- RICHARD FOSTER FLINT J. GORDON OGDEN, III - IRVING ROUSE Managing Editor RENEE S. KRA YALE UNIVERSITY NEW HAVEN, CONNECTICUT VOL. 1 10, No. Radiocarbon 1965 CONTENTS Il1I Barker and John lackey British Museum Natural Radiocarbon Measurements V 1 BONN H. IV. Scharpenseel, F. Pietig, and M. A. Tawcrs Bonn Radiocarbon Measurements I ............................................... IRPA Anne Nicole Schreurs Institut Royal du Patrimoine Artistirlue Radiocarbon Dates I ........ 9 Lu Soren Hkkansson University of Lund Radiocarbon Dates I Lv F. Gilot Louvain Natural Radiocarbon Measurements VI ..................... 55 1I H. R. Crane and J. B. Griffin University of Michigan. Radiocarbon Dates NII 61 N PL IV. J. Callow and G. I. Hassall National Physical Laboratory Radiocarbon Measurements V ..........
    [Show full text]
  • The Magazine of Memphis University School • March 2010
    The Magazine of Memphis University School • March 2010 From the Editor I had the best time talking with Don Crank ’94 about how he became one of the youngest winemakers in the country. He was in Memphis visiting his mom and stopped by with bottles of the “fruits of his labor” MEMPHIS UNIVERSITY SCHOOL to tell me his story. Many of us may dream about Founded 1893 working in a winery (or owning a small share of one), MISSION STATEMENT but Don actually drove across the United States to follow Memphis University School is a his dream. Willamette Valley Vineyards sounds like a college-preparatory school dedicated to great place to work and one that believes in sustainable academic excellence and the development of well-rounded young men of strong practices to leave something for the next generation. moral character, consistent with the In January, I attended a professional conference and heard John Replogle, school’s Christian tradition. CEO of Burt’s Bees, talk about brand building and sustainable leadership. HEADMASTER He asked us if our brand refl ected our school’s mission and aligned with our Ellis L. Haguewood customers’ needs. He talked about how our mission should include learning, leading, and serving. Replogle shared some research which found that 57 percent BOARD OF TRUSTEES Robert E. Loeb ’73, Chairman of people feel more loyal to socially responsible brands. He said that doing “good” D. Stephen Morrow ’71, Vice Chairman may be the key to doing well. Richard L. Fisher ’72, Treasurer When you look at our “customers” (the students, faculty, alumni, parents, W.
    [Show full text]
  • Nutritive Sweeteners from Corn Have Become America’S Premier Sweeteners
    NutritiveNutritive SweetenersSweeteners FromFrom CornCorn CONTENTS Member Companies and Plant Locations ....................................... 2 Foreword .......................................................................................... 3 Historical Perspective ...................................................................... 4 Research and development orientation ....................................... 5 Technology aimed at needs .......................................................... 7 Growth, Development and Diversity ............................................. 7 CONTENTS Classification and Nutrition ............................................................ 9 Classification ................................................................................. 9 Corn sweeteners in nutrition ..................................................... 10 Technical Background ................................................................... 11 Corn starch ................................................................................. 11 Starch hydrolysis ........................................................................ 13 Crystalline dextrose .................................................................... 14 Dextrose isomerization .............................................................. 15 Manufacture ................................................................................... 17 Corn syrups ................................................................................ 17 Dried corn syrups ......................................................................
    [Show full text]
  • A Comparison Between Corn Starch and Dry Milled Corn Products in Their Dispersion Properties by L
    A Comparison between Corn Starch and Dry Milled Corn Products in their Dispersion Properties By L. L. Navickis and E. B. Bagley, Peoria, 111. (USA) Gelatinization of corn starch, flour, meal and grits has been com- Ein Vergleich zwischen Maisstarke und trocken vermahlenen pared. Amylograph curves show differences that can be related to Maisprodukten hinsichtlich ihrer Dispersionseigenschaften. Die particle size and to constraints on the swelling behavior, presumably Verkleisterung von Maisstarke, Maismehl, Maisschrot und -grits due to native protein in the corn milled products. Autoclaving starch wurde verglichen. Die Amylogramme zeigen Unterschiede, die auf and dry milled products at 121°C in the presence of steam alone die TeilchengroBe sowie auf die durch natives Protein in den Mais- merely hardens the particles. However, when the particles are in mahlprodukten auftretenden, das Quellverhalten beeinflussenden contact with liquid water, swelling and gelatinization readily occur Hemmungen zuruckgefuhrt werden konnen. Die Autoklavbehand- and gels are formed. Above 10% loading, gels formed by autoclaved lung von Starke und Trockenvermahlungsprodukten bei 121°C in grits and meal are significantly more rigid than gels formed from corn Gegenwart von Dampf allein verhartet lediglich die Teilchen. Wenn starch alone. Flour gives gels of essentially the same properties as the die Teilchen jedoch mit fliissigem Wasser in Beriihrung kommen, so starch up to 30% loading, above which flour gels become more rigid tritt ohne weiteres Quellung und Verkleisterung auf, und es bilden than starch gels and match the gels formed from corn meal and grits. sich Gele. Oberhalb einer Konzentration von 10% sind die aus autoklavbehandelten Grits und Schroten gebildeten Gele fester als die allein aus Starke gebildeten.
    [Show full text]
  • A Comprehensive Review on Corn Starch-Based Nanomaterials: Properties, Simulations, and Applications
    polymers Review A Comprehensive Review on Corn Starch-Based Nanomaterials: Properties, Simulations, and Applications Chella Perumal Palanisamy 1 , Bo Cui 1,*, Hongxia Zhang 1, Selvaraj Jayaraman 2 and Gothandam Kodiveri Muthukaliannan 3 1 State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China; [email protected] (C.P.P.); [email protected] (H.Z.) 2 Department of Biochemistry, Saveetha University, Chennai, Tamil Nadu 600077, India; [email protected] 3 Department of Biotechnology, School of Bio Sciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu 632014, India; [email protected] * Correspondence: [email protected]; Tel.: +86-186-60811718 Received: 16 August 2020; Accepted: 11 September 2020; Published: 22 September 2020 Abstract: Corn (Zea mays L.) is one of the major food crops, and it is considered to be a very distinctive plant, since it is able to produce a large amount of the natural polymer of starch through its capacity to utilize large amounts of sunlight. Corn starch is used in a wide range of products and applications. In recent years, the use of nanotechnology for applications in the food industry has become more apparent; it has been used for protecting against biological and chemical deterioration, increasing bioavailability, and enhancing physical properties, among other functions. However, the high cost of nanotechnology can make it difficult for its application on a commercial scale. As a biodegradable natural polymer, corn starch is a great alternative for the production of nanomaterials. Therefore, the search for alternative materials to be used in nanotechnology has been studied.
    [Show full text]
  • The Corn Refining Process
    The Corn Refining Process or more than 150 years, corn refiners have been perfecting the process of separating corn into its Fcomponent parts to create a myriad of value added products. The corn wet milling process separates corn into its four basic components: starch, germ, fiber, and protein. There are five basic steps to accomplish this process. First the incoming corn is inspected and cleaned. Then it is steeped for 30 to 40 hours to begin breaking the starch and protein bonds. The next step in the process involves a coarse grind to separate the germ from the rest of the kernel. The remaining slurry consisting of fiber, starch, and protein is finely ground and screened to separate the fiber from the starch and protein. The starch is separated from the remaining slurry in hydrocyclones. The starch then can be converted to syrup or it can be made into several other products through a fermentation process. Inspection & Cleaning Corn refiners use #2 yellow dent corn, which is removed from the cob during harvesting. An average bushel of yellow dent corn weighs 56 pounds. Approximately 70 percent of the kernel is starch (from the endosperm), about 10 percent is protein (predominantly gluten), four percent is oil (extracted from the germ), and two percent is fiber (from the hull). It is the goal of the corn refining process to separate each component and then further refine it into specific products. Corn arrives at the refining facility by truck, barge or railcar. Refinery staff inspect arriving corn shipments and clean them twice to remove pieces of cob, dust, chaff, and foreign materials.
    [Show full text]
  • Middle/High School
    CORN MIDDLE/HIGH SCHOOL Corn, called maize in some countries, is Zea mays, a member of the grass family Poaceae. It is a cereal grain which was first grown by people in ancient Central America. Corn is now the third most important cereal crop in the world. Corn is a leafy stalk whose kernels have seeds inside. It is an angiosperm, which means its seeds are enclosed inside a fruit or shell. Corn is used as a food staple by many people in Mexico, Central and South America, and parts of Africa. In Europe and the rest of North America, corn is grown mostly for use as animal feed. In recent years, corn has become an important part in a majority of American foods through the use of corn starch. Corn is the domesticated variant of teosinte. The two plants have dissimilar appearance; corn has a single tall stalk with multiple leaves and teosinte is a short, bushy plant. The difference between the two is largely controlled by differences in just two genes. In the temperate zones, corn must be planted during the spring season because it is cold-intolerant. Its root system is generally shallow, so the plant is dependent on soil moisture. Corn is widely cultivated throughout the world, and a greater weight is produced each year than any other grain. The United States produces 40% of the world’s harvest; other top producing countries include China, Brazil, Mexico, Indonesia, India, France, and Argentina. Maize, another name for corn, was planted by the Native Americans in hills, in a complex system known to some as the Three Sisters.
    [Show full text]