DOCSLIB.ORG

Products of Corn

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Products of Corn NCGA CORN CURRICULUM - WWW.NCGA.COM UNIT 9: FEED YOUR FACE! LESSON 1: EXAMPLE 1 Products of Corn Cornstarch Corn Syrup Industrial Uses Acids, commercial (lactic, acetic, Industrial Uses Industrial Uses gluconic, etc.) Abrasive paper and cloth Adhesives (plasticizing agent) Adhesives Adhesives (glues, mucilages, gums, etc.) Chemicals Amino acids Batteries, dry cell Dyes and inks Chemicals (calcium, lactate, sodium Binder or binding agents Explosives lactate, etc.) Board (corrugating, laminating, solid fiber- Leather tanning (chrome process) Citric board, cardboard) Metal plating Dyes Boiler compounds Paper, glassine and parchment Electroplating and galvanizing Bookbinding Plasticizer Enzymes Briquettes Ceramics (as clay binder) Polish, shoe Lactic acid polymers Chemicals Cleaners, detergents Rayon (viscose process) Leather tanning Coatings on wood, metal and paper Textiles, for finishing Lysine Color carrier (in paper and textile printing) Theatrical makeup Mannitol Cord polishing, sizing Tobacco and tobacco products Paper manufacturing Cork products Rubber (cold process) Crayon and chalk (as a binder) Sizing materials Dispersing and standard- izing agent Food, Drug Uses; Sorbitol Dressing, surgical Textiles, dyeing and finishing Dyes (as a bodying agent, carrier diluent, liquid or dried form Threonime etc.) Baby foods Tryptophan Fermentation processes Bakery products (bread, rolls, biscuits, Fiberglass size doughnuts, pies, cakes, cookies, pretzels, Fireworks etc.) Food, Drug Uses Insecticide powders Beverages, brewed (beer, ale, etc.) Antibiotics Insulating material (glass wool, rock wool, Beverages, carbonated Baby foods etc.) Breakfast foods Bakery products (biscuits, bread, Lubricating agents Catsup, chili sauce, tomato sauce crackers, fillings, icings, macaroons, Oilcloth Cereals, prepared pretzels, cookies, crackers, wafers, etc.) Oil-well drilling (drilling mud) Cheese spreads and foods Berries, canned and frozen Ore refining (electrolytic reduction process, Chewing gum Beverages, brewed (beer, ale, etc.) flotation process, etc.) Chocolate products Beverages, carbonated Paints (cleaning compounds, cold-water and Coffee whiteners Breakfast foods latex paints, poster lacquers, etc.) Condensed milk, sweetened Caramel color Paper and paper products manufacture Confectionery Cheese foods and spreads Plastics (molded) Cordials and liqueurs Chewing gum Plywood (interior) Desserts Chocolate products Printing Eggs, frozen or dried Citric acid Protective colloids (emulsions) Extracts and flavors Citrus juices Textiles (warp sizing and finishing) Frostings and icings Coloring, pure food mix Tile, ceiling Fruit butters and juices Condensed milk Tires, rubber Fruit drinks Confectionery Wallboard and wallpaper Fruits (canned, candied, fillings, frozen, etc.) Cordials, liqueurs and brandy Water recovery, industrial Ice cream, water ices and sherbets Cream, frozen Jams, jellies, marmalades and preserves Dairy products Licorice Desserts Food, Drug or Malted products Dietetic preparations Marshmallows and related products Distillation products Cosmetic Uses Meat products (sausage, etc.) Doughnuts (cake, yeast) Antibiotics Medicinal preparations (drugs, pharmaceuti- Drugs (fermentation process) Aspirin cals) Eggs, frozen or dried Baby foods Mixes, prepared (cakes, infant foods, pie Fish, pickled Bakery products (bread, rolls cakes, pies, fillings, pudding, powders, ice cream, etc.) Flavoring extracts crackers and cookies) Peanut butter Food acids (citric, etc.) Baking powder Pickles and pickle products Fruit juices Beverages, brewed (beer, ale, etc.) Salad dressing Fruits and vegetables (canned) Sauces (seasoning, specialty, etc.) Fruits (candied, glace, frozen) ® © 1999 National Corn Growers Association 6 NCGA CORN CURRICULUM - WWW.NCGA.COM UNIT 9: FEED YOUR FACE! LESSON 1: EXAMPLE 1 cont. Products of Corn Chewing gum Seafood, frozen Gelatin desserts Chocolate drink Soups, dehydrated Ice cream, water ices and sherbets Confectionery Syrups (table, chocolate, cocoa, Infant and invalid feeding Cosmetics fruit,mmedicinal, soda fountain, cordials, etc.) Jams, jellies, marmalades and preserves Desserts (puddings, custards, etc.) Toppings Lactic acid Drugs and pharmaceuticals Vinegar Meat products (bacon, bologna, hams, Flours, prepared (including prepared sausage, frankfurters, mincemeat) mixes) High Fructose Corn Syrup Medicinal preparations and intravenous Food and drug coatings (injections, pills, tablets, drugs, etc.) Gravies and sauces Food Uses prepared (cake, icings and frosting, infant Meat products Bakery products foods, pie fillings, toppings, etc.) Mixes, prepared (pancake, waffle, cake, Canned fruits Peanut butter candy, etc.) Canned juices Peas, canned Mustard, prepared Condiments Pectin, fruit Pie filling Confectionery products Pickles and pickle products Precooked frozen meals Frozen desserts Prepared mixes Salad dressing Jams, jellies and preserves Powders (ice cream, prepared dessert, Soaps and cleaners Soft drinks pudding, summer drink, powders, etc.) Soups Wine Sauces (catsup, tomato, etc.) Sugar, powdered Yeast Seasoning mixes, dry Vegetables, canned Sorbitol (in candies, toothpaste, etc.) Dextrins Maltodextrins Soups, dehydrated Industrial Uses Spices and mustard preparations Food Uses Adhesives (glues, pastes, mucilages, gums) Syrups (table, fountain, medicinal, etc.) Bakery mixes Bookbinding Vinegar Beverage powders Briquettes Wine Condiments Candles Xanthan gums Dehydrated foods Ceramics Yeast Dry soup mixes Cord polishing Gum confections Core binder (castings, molds, etc.) Icings and glazes Hydrol Cork products Instant tea Crayon and chalk (as a binder) Corn-sugar molasses Instant breakfast foods Dyes (dry, cake, etc.) Leather tanning Low calorie sweeteners Envelopes Livestock feed Marshmallows Fireworks Organic acids Nougats Inks, printing Organic solvents Pan coatings Insecticides Tobacco Sauce and gravy mixes Insulation, fiberglass Snack foods Labels Leather Ethanol Linoleum Alcoholic beverages Magazines Industrial alcohol Matches (on head and side of box) Octane enhancer Oil-well drilling Oxygenate in motor fuels Ore separation Paints (cold-water, poster, etc.) Paper and paper products Personal care products Plastics (molding) Mouthwash Plywood Toothpaste Sandpaper Shoes (counter pastes, polish, etc.) Silvering compounds Soaps Straws (drinking) Textiles, sizing, finishing and printing Twine (cord, string, etc.) Wallboard and wallpaper Window shades and shade cloth ® © 1999 National Corn Growers Association 7 NCGA CORN CURRICULUM - WWW.NCGA.COM UNIT 9: FEED YOUR FACE! LESSON 1: EXAMPLE 2 Co-Products of Corn SOLUBLES GLUTEN AND HULLS GERM Steepwater Steepwater for Feed Corn Oil Antibiotics Gluten Feed and Meal Chemicals Oil Meal Corn Oil, Refined Pharmaceuticals Food, Drug Uses Yeast Products Used by Livestock, Carriers for vitamins and other Poultry and Dairy medicinal preparations in capsule form Corn germ meal Cooking oil Corn gluten feed Margarine Corn gluten meal Mayonnaise Corn oil by-products Potato chips Corn sugar (crude and refined) Salad dressing Hydrol (corn-sugar molasses) Sauces, seasoning Steepwater for feed (condensed fermented Shortening corn extractives) Soups Corn Germ Meal, Corn Gluten Feed, Corn Corn Oil and Free Gluten Meal Other Uses Fatty Acids Industrial Uses Amino acids Chemicals and insecticides Fur cleaner Lecithin (for pharmaceuticals, Zein and other protein products cosmetics, linoleum, printing inks, etc.) Paint and varnish Rubber substitutes Rust preventative (surface coatings) Soap Soluble oil (leather and tanning use) Textiles ® © 1999 National Corn Growers Association 8 NCGA CORN CURRICULUM - WWW.NCGA.COM UNIT 9: FEED YOUR FACE! LESSON 2: EXAMPLE 1 The Four Parts of a Kernel of Corn THE ENDOSPERM The endosperm is about 82 percent of the kernels dry weight and is the source of energy (starch) and protein for the germinat- ing seed. There are two types of endosperm, THE PERICARP soft and hard. In the hard endosperm, The pericarp is the outer covering starch is packed tightly together. of the kernel that protects it from In the soft endosperm, the starch deterioration. It resists water is loose. When corn dries in the and water vapor and is field before harvest, the undesirable to insects and moisture loss causes the soft microorganisms. endosperm to collapse and form a dent in the top of the kernel, thus the term dent corn. THE GERM The germ is the only living part of the corn kernel. It contains the essential genetic THE TIP CAP information,enzymes, vitamins and minerals for the kernel to grow into a The tip cap is the only area of corn plant. About 25 percent of the the kernel not covered by the germ is corn oil. Corn oil is the most pericarp. It was the attachment valuable part of the corn kernel. It is point of the kernel to the cob. high in linoleic fatty acid (polyunsatu- rated fat) and has a bland taste. Corn Components Starch 61.0% Feed 19.2% Oil 3.8% Water 16.0% ® © 1999 National Corn Growers Association 12 NCGA CORN CURRICULUM - WWW.NCGA.COM UNIT 9: FEED YOUR FACE! LESSON 2: EXAMPLE 1 cont. Connect The Dots THE ENDOSPERM The endosperm is about 82 percent of the kernels dry weight and is the source of energy (starch) and protein for the germinating seed. There are two THE PERICARP types of endosperm, soft and hard. In the hard endosperm, starch is packed tightly together. The pericarp is the outer covering In the soft endosperm, the starch of the kernel that protects it from is loose. When corn dries in the deterioration. It resists water field before harvest, the and
Load more

Recommended publications
  • What Is Still Limiting the Deployment of Cellulosic Ethanol? Analysis of the Current Status of the Sector
    applied sciences Review What is still Limiting the Deployment of Cellulosic Ethanol? Analysis of the Current Status of the Sector Monica Padella *, Adrian O’Connell and Matteo Prussi European Commission, Joint Research Centre, Directorate C-Energy, Transport and Climate, Energy Efficiency and Renewables Unit C.2-Via E. Fermi 2749, 21027 Ispra, Italy; [email protected] (A.O.); [email protected] (M.P.) * Correspondence: [email protected] Received: 16 September 2019; Accepted: 15 October 2019; Published: 24 October 2019 Abstract: Ethanol production from cellulosic material is considered one of the most promising options for future biofuel production contributing to both the energy diversification and decarbonization of the transport sector, especially where electricity is not a viable option (e.g., aviation). Compared to conventional (or first generation) ethanol production from food and feed crops (mainly sugar and starch based crops), cellulosic (or second generation) ethanol provides better performance in terms of greenhouse gas (GHG) emissions savings and low risk of direct and indirect land-use change. However, despite the policy support (in terms of targets) and significant R&D funding in the last decade (both in EU and outside the EU), cellulosic ethanol production appears to be still limited. The paper provides a comprehensive overview of the status of cellulosic ethanol production in EU and outside EU, reviewing available literature and highlighting technical and non-technical barriers that still limit its production at commercial scale. The review shows that the cellulosic ethanol sector appears to be still stagnating, characterized by technical difficulties as well as high production costs.
    [Show full text]
  • The New Vegetarian South: 105 Inspired Dishes for Everyone
    The Southeastern Librarian Volume 67 Issue 4 Article 8 Winter 1-1-2020 The New Vegetarian South: 105 Inspired Dishes for Everyone Follow this and additional works at: https://digitalcommons.kennesaw.edu/seln Part of the Library and Information Science Commons Recommended Citation (2020) "The New Vegetarian South: 105 Inspired Dishes for Everyone," The Southeastern Librarian: Vol. 67 : Iss. 4 , Article 8. Available at: https://digitalcommons.kennesaw.edu/seln/vol67/iss4/8 This Book Review is brought to you for free and open access by DigitalCommons@Kennesaw State University. It has been accepted for inclusion in The Southeastern Librarian by an authorized editor of DigitalCommons@Kennesaw State University. For more information, please contact [email protected]. The New Vegetarian South: 105 Inspired Dishes for Salted Caramel Bourbon Pecan Sweet Potato Souffle, Everyone. Jennifer Brule. Photographs by Fish.Eye Beans and Greens, Company Succotash, Old-School Design. Chapel Hill, North Carolina: University of North Buttermilk Mashed Potatoes, Crisp Broccoli and Smoked Carolina Press, 2018. ISBN: 978-1-4696-4516-2. Almond Salad, Winter Creamed Corn, Individual Crunchy (hardback: alk.paper); 178 p. $30.00. Mac and Cheese, Dirty Rice, Savannah Red Rice, Brown Rice with Mushrooms, Cauliflower “Rice” with Fresh Herbs, Hoppin’ John, Baked Limpin’ Susan, Roasted Butter Beans with Garlic, Slow Cooker Black-Eyed Peas, Chow-Chow, Cornbread, Sage, and “Sausage” Dressing, One-Pot Pimento Mac and Cheese, Fake-on Bacon, Fried Okra, Mississippi
    [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]
  • 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]
  • Corn - an A-Maizing Plant
    Corn - An A-Maizing Plant Grade Level: 4-6 Approximate Length of Activity: Two to three class periods Objectives: Teacher: 1. Guide students in a discussion on corn production. 2. Help students understand the history of corn production. Students: 1. Locate and label the states on a U.S. map that make up the "Corn Belt". 2. Become familiar with the parts of the corn kernel. 3. Recognize products made from corn used in our daily lives. 4. Be able to distinguish, through dissection, the four different parts of a corn kernel. Michigan Content Standards: (Social Studies) II.2.2; II.2.3; IV.2.3 Introduction: The Corn Belt is a group of states where most of the corn in the United States is produced. Illinois, Iowa, Nebraska, and Minnesota produce 50 percent of all the corn grown in the US. Other major corn growing states include Indiana, Wisconsin, Michigan, South Dakota, Kansas, Missouri, Kentucky, and Ohio. These 12 states make up the Corn Belt. Corn is the major feed grain grown by farmers in the U.S., leading all other crops in value and volume of production. Corn is a major component in foods like cereals, peanut butter, and snack foods. An ear of corn has an average of 16 rows with 800 kernels. A pound of corn consists of approximately 1,300 kernels. An acre (about the size of a football field) of corn, yielding 100 bushels, produces approximately 7,280,000 kernels. Most of the weight of a bushel of corn is the starch, oil, protein, and fiber, with some natural moisture.
    [Show full text]
  • Insights Into the Genetic and Environmental Bases of Mycotoxin Contamination in Kenyan Maize
    INSIGHTS INTO THE GENETIC AND ENVIRONMENTAL BASES OF MYCOTOXIN CONTAMINATION IN KENYAN MAIZE A Dissertation Presented To the Faculty of the Graduate School of Cornell University In Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy by Samuel Kilonzo Mutiga January 2015 © 2015 Samuel Kilonzo Mutiga ii INSIGHTS INTO THE GENETIC AND ENVIRONMENTAL BASES OF MYCOTOXIN CONTAMINATION IN KENYAN MAIZE Samuel Kilonzo Mutiga, Ph.D. Cornell University, 2015 Mycotoxins are toxic fungal secondary metabolites that contaminate an estimated 25% of foods globally. Aflatoxin and fumonisin are major mycotoxins that contaminate maize in tropical countries. Kenya’s frequent aflatoxicosis outbreaks and the associated human fatality rates have received global attention. The objective of this dissertation was to investigate the extent and the drivers for mycotoxin contamination in Kenyan maize. Between May 2009 and March 2010, surveys were conducted in three provinces (Rift Valley, Western and Nyanza) of western Kenya, the country’s grain basket and a region where mycotoxin outbreak had not been recognized. Aflatoxin contamination above the regulatory limit of 10 ppb was observed in 15% of the flour samples that had been collected from the patrons of local mills. Drought and monocropping were identified as drivers for increased aflatoxin contamination. A longitudinal survey in farmers’ storage sheds and at local mills in Western Province revealed vulnerability of the most popular varieties to mycotoxins. Surveys were conducted in 10 districts of Eastern Province during an aflatoxin outbreak in 2010. Aflatoxin contamination above 10 ppb was observed in 39% of the flour samples from patrons (n=1500) of local mills, while 37% were above the 1 ppm regulatory limit for fumonisin.
    [Show full text]
  • Conversion of Corn-Kernel Fiber in Conventional Fuel-Ethanol Plants National Corn to Ethanol Research Center
    Project No. 0340-19-03 (short version) November 11, 2018 Conversion of Corn-Kernel Fiber in Conventional Fuel-Ethanol Plants National Corn to Ethanol Research Center Executive Summary Ethanol derived from corn-kernel fiber is qualified as cellulosic biofuel since its production results in a 60% reduction in greenhouse gas production relative to a 2005 baseline for petroleum fuels according to the Renewable Fuel Standard (RFS) (U.S. EPA). A conventional fuel-ethanol plant can achieve a potential 9% increase in ethanol production (compared with the starch based ethanol), if they can successfully convert and ferment the cellulose and hemicellulose (xylose and galactose) in corn-kernel fiber; and achieve an additional 3% increase in ethanol production if they can ferment the arabinose derived from hemicellulose. Although complete conversion of all the corn-kernel fiber sugars to ethanol (total of 12% increase) is not possible because some byproducts are always produced, the economic benefits through the production of cellulosic ethanol for a conventional fuel-ethanol plant are much greater than 12%. Commercial technologies have been developed to optimize the conversion of corn-kernel fiber to ethanol, and they are currently available in three categories: (1) in situ technologies, in which fiber is converted to ethanol simultaneously with starch conversion, (2) technologies in which fiber is physically separated from other components of the corn kernel followed by processing of the fiber-rich material independently of the starch process train, and (3) technologies in which post-distillation residual solids from the conventional starch-based ethanol process provide the feedstock for conversion of the fiber fraction into ethanol.
    [Show full text]
  • Anthocyanins Content in the Kernel and Corncob of Mexican Purple Corn Populations
    MaydicaOriginal paper Open Access Anthocyanins content in the kernel and corncob of Mexican purple corn populations 1 1 2 Carmen Gabriela Mendoza-Mendoza , Ma. del Carmen Mendoza-Castillo *, Adriana Delgado-Alvarado , Francisco Javier Sánchez-Ramírez3,Takeo Ángel Kato-Yamakake1 1 Postgrado en Recursos Genéticos y Productividad-Genética, Campus Montecillo, Colegio de Postgraduados, Km 36.5 Carretera México- Texcoco. 56230, Montecillo, Texcoco, estado de México, México. 2 Campus Puebla, Colegio de Postgraduados. Boulevard Forjadores de Puebla No. 205.72760. Santiago Momoxpan, Municipio San Pedro Cholula, Puebla, México. 3 Departamento de Fitomejoramiento, Universidad Autónoma Agraria Antonio Narro. Calzada Antonio Narro 1923, Buenavista, Saltillo, 25315. Coahuila, México. * Corresponding author: E-mail: [email protected] Keywords: Zea mays L., purple corn,anthocyanins, native corn, and San Juan Ixtenco, Tlaxcala. Abstract Purple corn has acquired great interest by its high content of anthocyanins and bioactive properties. Among this type of corn the Andean purple corn has been the most studied, however, in Mexico, we have the “maíces mora- dos”, which is recognized by its dark purple color. Since there is no record about its content of anthocyanins, in this study we quantified the total anthocyanins (TA) accumulated in the pericarp, aleurone layer, kernel, and corn- cob of 52 corn populations with different grades of pigmentation. Results showed that TA was superior in purple corn than in blue and red corn. TA ranged from 0.0044 to 0.0523 g of TA ∙ 100 g-1 of biomass in the aleurone layer; in the pericarp from 0.2529 to 2.6452 g of TA ∙ 100 g-1 of pericarp; in the kernel from 0.0398 to 0.2398 g of TA ∙ 100 g-1 of kernel and in the corncob from 0.1004 to 1.1022 g of TA ∙ 100 g-1 of corncob.
    [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]
  • AP-42, CH 9.9.7: Corn Wet Milling
    9.9.7 Corn Wet Milling 9.9.7.1 General1 Establishments in corn wet milling are engaged primarily in producing starch, syrup, oil, sugar, and byproducts such as gluten feed and meal, from wet milling of corn and sorghum. These facilities may also produce starch from other vegetables and grains, such as potatoes and wheat. In 1994, 27 corn wet milling facilities were reported to be operating in the United States. 9.9.7.2 Process Description1-4 The corn wet milling industry has grown in its 150 years of existence into the most diversified and integrated of the grain processing industries. The corn refining industry produces hundreds of products and byproducts, such as high fructose corn syrup (HFCS), corn syrup, starches, animal feed, oil, and alcohol. In the corn wet milling process, the corn kernel (see Figure 9.9.7-1) is separated into 3 principal parts: (1) the outer skin, called the bran or hull; (2) the germ, containing most of the oil; and (3) the endosperm (gluten and starch). From an average bushel of corn weighing 25 kilograms (kg) (56 pounds [lb]), approximately 14 kg (32 lb) of starch is produced, about 6.6 kg (14.5 lb) of feed and feed products, about 0.9 kg (2 lb) of oil, and the remainder is water. The overall corn wet milling process consists of numerous steps or stages, as shown schematically in Figure 9.9.7-2. Shelled corn is delivered to the wet milling plant primarily by rail and truck and is unloaded into a receiving pit.
    [Show full text]
  • ORIGINAL ARTICLES Corn Diseases and Management
    39 Journal of Applied Sciences Research, 9(1): 39-43, 2013 ISSN 1819-544X This is a refereed journal and all articles are professionally screened and reviewed ORIGINAL ARTICLES Corn Diseases and Management Wafaa M. Haggag Department of Plant Pathology, National Research Center, Dokki, Cairo, Egypt. ABSTRACT There are many diseases of corn caused by fungi, viruses, bacteria and nematodes. Diseases of corn cause yearly losses from two to seven percent, but in some localized areas, oneor more diseases may become acute and destroy a larger percentage of the crop. Key word: Introduction Corn is the second most important crop (750,000 feddans) in Egypt. Egypt produces about 5.9 million tons of corn annually, and is expect to import about 4.5 million tons in 2006. Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. Different types of products can be created from corn, such as corn flour, cornflake, corn syrup, popcorn, rice corn and corn soap. Even corn whiskey. Corn syrup, which is one of several natural sweeteners derived from corn starch, is used in a wide variety of food products. It is rich in linoleic acid, one of the three essential fatty acids. Corn has many uses throughout the food chain as feed for animals and as an ingredient on its own. However , manycorn fields in Egypt develop disease problems every year that affect yield and quality of the grain crop. As history has shown repeatedly, corn diseases can and do periodically cause significant yield losses in patterns that are difficult to predict in advance.
    [Show 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.
    [Show full text]