Iifffiliii- -J the G Timber Secretary Manning, in Rise Early and His 2S 29 JU Si 27 Rft

Total Page:16

File Type:pdf, Size:1020Kb

Iifffiliii- -J the G Timber Secretary Manning, in Rise Early and His 2S 29 JU Si 27 Rft i ANOTHER PROPOSED REFORM. look at things through old eyes,' said HOW TO STOCK FARMS. HOME. AND FARM. EAST GREENLAND. CA1EX1HR. he. have endeavored to retain the nnovnrs TIio Protection of Foreata from Depreda- 'I Dtaeo-rer- enthusiasm of younger days every- Extracts From Father Clarkson's Papei Cold tea is the best liquid for clean- of a Bace Unacquainted With the El tion to lie Accomplished in Stock-Growe- Nations-Captai- n Previous Read Before the Iowa rs' varnished paint, window panes and Existence of White Hasty Legislation thing I have undertaken, and have re- ing ,00 00 S s w lXl Should Be Avoided. Convention. Toledo Blade. 5 5 ; i .3 : J f efforts tained my youth simply because I have mirrors. Holm recently returned to The which we have made to 35 r-- never permitted myself to my- His first point was that it makes nc In washing tumblers that have had Copenhagen after having spent two H 2. H 5 - rouse the attention of the public consider i to the self So difference whether a man be a graduate milk in them, you should always rinse 1 i , a old.' it has been with me. I years and a half in exploring the almost - ! ,l i 3 4 5 ti . 4 G V 10 importance of better methods for pro- a them out of clear, cold water first. u; ' have retained the enthusiasm of my direct from the agricultural college or unknown region of the east coast of to u 12 u ir ic u 1:5 u t n tecting the forests Corn One cupful Indian meal, 17 It-- l.t .'. i i. S. IS 11 Ju i,. J, situated upon the younger days, and to this I attribute refugee from defeats and disasters in Cake: Greenland. Although ten or twelve ex- v Si public domain than are afforded the appearance on which you compli- two cupfuls flour, one-ha- lf cupful sugar, U i X 544) AJi r,3 5' t. 31 by nearly all departments of industry, ht East Green- H ; - . one one-ha- lf peditions have set out for 1 3 existing laws are ment me." Indianapolis Journal. egg, cupful butter, one and p,.b. .. 2 a 4 ; 2 :t 4 :. i 7 beginning to bear which i As. - necessarily the rough block two-thir- ! 1 is not ds cupfuls sweet milk, one-ha- lf land in the past two centuries, almost 7 8 f Hi II - i 10 ! U fruit. The Commissioner of the Gen- is to be wrought into a live agricultur- 14 15 l 17 IS II. d 15 1 17 .. j teaspoonf ul soda, one teaspoonf ul cream all of them in search of the lost Norse- J7 . M eral Land Office, in hi3 THE CUSTOMS SERIVCE. 212: 23 i4 35 22 2: . J report just ist, if he has not the inbred and inborn tartar. The Caterer. men, who were supposed to have set- ft 29 ,1 made public, calls to Secretary Manning Making a Thorough in- Mar. I 2 8 4 f 1 4 attention the fact, love of pursuits, backed by an Squashes should be kept in a warm, ! l Investigation A New Law Prom- rural tled there, only one sliip ever reached ; Mi 10 11 i 6 r 1 f 10 1 which we have of It I", IH 17 IS I; .1) 12 l:;. 14 15 1 constantly pointed out, ised. dustry which will lead him to dry place, and should not freeze. It ia the coast. The great ice masses, some- U !7 li ii st x 35 a: rr . m 21 2 1 24 25 li- - not to keep vegetables too tt ' 11 11 11 that "depredations upon public lead employes best warm. times hundreds of miles wide, that are 2C 2S 2U iifffiliii- -J THE g timber Secretary Manning, in rise early and his 2S 29 JU Si 27 rft .. .. lUlSKI 11 conversation but care should be 1 are universal, flagrant and limitless". en- exercised to prevent perpetually piled up againt the shore Vi.r. ..!..'.. ::! . .. 2 afield. H one expects by r, is:fH 4 fi S BEST TONIC He recommends the immediate with- respecting the proposed examination the freezing oi those that are easily af have kept explorers from East Green- 4! Ii 7 S 10 3 5 ' h ergy and industry to convert a native !1I2 l:, 14 15 It! 17 10 H 12 13 H !., 10 fected by cold. Troy Times. -3 This medicine, combining Iron with pnre drawal from sale or public by the Senate into the working of the .'1 17 Iff 20 21 .- : entry of all di- land long after all other Arctic lands 15 l'.i Si 22 2! 34 vesretable tonics, quickly and completely ' e, or exhausted soil into a successful, 2", .JS SO the Government timbor Lamia until New York Custom-Hous- said that as Hot Frosting: One cupful of sugar. were fairly well known. With three 35 30 27 2S 3H . 24 3ij2t) Care Dyspepsia, IndUrestlon, 1 31 Wek proper surveys and estimates of re- versified farm of grain, grass and stock, three and one-ha- lf teaspoonf uls milk assistants Captain Holm landed at Cape liar aten, Import Blood, Malaria, Chill their the executive officer was primarily 2 8 4 5 fi 7 S Vov. .. 1 2 3 4 5 fi awl Pevera, and Neuralgia. value can put 11 14 P 10 12 be prepared; that Congress sponsible foT the execution of the tariff select land which by the agency of wise it on the stove, boil five minutes. Farewell and then went north some 400 HI 12 I.: :5 7 II It is an unfailing remedy lor Diseases of th may be ablu to finally determine what husbandry, can be converted into a rict add flavoring. Stir after taking it ofl miles. He has returned with large col- 16 17 IS 19 20 21 .'2 14 !." :fi IT is lii 2iJ Kidney and Liver. parts 01 law, he should welcome the the stove until and flora, 25124 35 3t, 27 21 22 2. 24 25 3S 27 It Is invaluable for Diseases peculiar to tins property shall be disposed and prolific- - farm. Then determine it thickens a little lections representing the fauna, su ii :2UJu Women, and all who lend sedentary lives. vi, wuRfc parts snail oe retained as per of a committee of the Senate, if spread on the cake before it hardens. geology and anthropology of this hith- Jimp ..I.. 1 :' a 4 5 !!er 12 3 4 It doesnot injure the teeth, cause headacue.or animals shall be used. In ! S V lU 11 mancnt forests one be created to that end. He said, what class of Exchange. erto unknown portion of the earth's fi 7 8 Id 11 12 5 6 7 produce constipation other iron medicines tin. rational and under 13' H 15 1 17 IS l!l 12 13 14 15 If. 17 IS It deciding this question, recollect that nc ' enriches and purines the blood what rules the sales shall be made however, that during all the present When ladies are afflicted with a surface. He found in those cold and 2ll!l J2.i M 2") Hi 1'.' A! 21 22 '4 25 stimulates the appetite, aids the assimilation enough, lol I.'S .1 hereatter. farm was ever large nor a rough skin they will find it to their ad dismal regions, isolated from the world, r. t" 2! 27 2si.2 V .. of fiod, relieves Heartburn and Belching, and year an active inquiry into the condi- so contracted as to breed and strengthens the muscles and nerves. This is a wise and timely suggestion. custom-house- s vantage to use a nail brush, only for a race of people who had never heard tion of the had been raise successfully two breeds ol not For Intermittent Fevers, Lassitude, wnicn congress will do well to adopt going on under the initiation and su- the nails, but also for the knuckles, and. or known of the great civilized nations Why Jews Live so Long. Iiaclt of Energy, etc.. It lias no equal. mere srionld not be another acre of any one class of animals or birds. Lei indeed, the entire hand. am of the earth. They seem to lead happy ".t ce Jieio England Medical Monthly com- pervision of his immediate predecessor be dividing efforts on dif- A little W The has above trade mark and ur public forests disposed of under there no the monia in the water adds to its cleansing lives, and lived in a communistic way in ments very favorably on the proverbial crossed red lines on wrapper. Take no other. and himself and that the result of that ferent breeds. And it is well to warn long and healthful lives of the Jews. Dr. ' any circumstances whatever, and everv inquiry is exhibited in a volume of 890 properties. Indianapolis Sentinel. hamlets. They differ entirely in lan- Picard holds that this snperiority is duo to !' bT BROWH CHEMICAL CO. BiLTISOKE. enori suuuiu oe maae to protect the inexperienced against purchasing guage and physical characteristics from stringent laws. them printed pages, which when examined stock of breeding farms where one man't To prevent the spread of chicken their health The Mosaic, from trespass and injury until Con- by Senators, will disclose all the needed Dr. the Esquimaux of West Greenland. like the older Eiyptian code, is very strin- The Seven Stages of Man knowledge of breeding, feeble at best, is cholera Salmon recommends a mix gent regarding the eating of flesh ALL REQUIRE AT SOME ACE gress has determined upon a general custom-house- s DemoresVs Monthly.
Recommended publications
  • 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]
  • 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]
  • 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]
  • 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]
  • The Influence of Starch Modification with Amylosucrase Treatment On
    processes Article The Influence of Starch Modification with Amylosucrase Treatment on Morphological Features Hyeyoung Lee 1 and Inmyoung Park 2,* 1 Division of Applied Bioengineering, Dong-eui University, Busan 47340, Korea; [email protected] 2 Division of Food and Culinary Arts, Youngsan University, Busan 48015, Korea * Correspondence: [email protected]; Tel.: +82-51-540-7236 Received: 22 October 2020; Accepted: 3 November 2020; Published: 4 November 2020 Abstract: Amylosucrase (AS) is a starch-modifying enzyme from Neisseria polysaccharea used to produce low-glycemic starches such as slowly digestible starch (SDS) and resistant starch (RS). The morphology of native, control, and AS-modified waxy corn starches (230 and 460 U) was examined using a particle size analyzer and field-emission scanning electron microscopy (FE-SEM). AS modification of the starch elongated the glucose and resulted in higher SDS and RS contents. The mean particle sizes of the control, 230 U-AS-, and 460 U-AS-treated starches were 56.6 µm, 128.0 µm, and 176.5 µm, respectively. The surface of the 460 U-AS-treated starch was entirely porous and coral-like, while the 230 U-AS-treated starch had a partial dense and flat surface which did not react with AS. FE-SEM of the granule cross section confirmed that the center contained a dense and flat region without any evidence of AS reaction to either of the AS-treated starches. It was assumed that the particle size and porous and sponge-like particle features might be related to the SDS and RS fractions. Keywords: amylosucrase-modified starch; particle size distribution; cross-sectioned particle; morphology; low glycemic starch 1.
    [Show full text]
  • Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch
    foods Article Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch Robert Bertrand 1, William Holmes 1,2, Cory Orgeron 1, Carl McIntyre 1, Rafael Hernandez 1,2 and Emmanuel D. Revellame 2,3,* 1 Department of Chemical Engineering, University of Louisiana at Lafayette, Lafayette, LA 70504, USA; [email protected] (R.B.); [email protected] (W.H.); [email protected] (C.O.); [email protected] (C.M.); [email protected] (R.H.) 2 The Energy Institute of Louisiana, University of Louisiana at Lafayette, Lafayette, LA 70504, USA 3 Department of Industrial Technology, University of Louisiana at Lafayette, Lafayette, LA 70504, USA * Correspondence: [email protected]; Tel.: +1-337-482-6983 Received: 21 October 2019; Accepted: 1 November 2019; Published: 6 November 2019 Abstract: Starch gelatinization is an important process due to the prevalence of starch usage in industries such as cosmetics and food production. In this study, the gelatinization of waxy corn starch (WCS) was investigated with the goal of providing an option for the rapid determination of starch gelatinization characteristics. The procedure used in the study was solely based on differential scanning calorimetry (DSC), which is an established technique for the determination of thermal characteristics of starches. A sequence of experiments was conducted to determine the excess water condition, an estimate of the minimum gelatinization temperature, and gelatinization time. These parameters were found to be 65 wt.% water, 75–85 C, and 10 min, respectively. The estimation ≥ ◦ of the minimum gelatinization temperature was determined from the thermal properties of the WCS as obtained by DSC.
    [Show 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.)
    [Show full text]