Popcorn in the Garden
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Three Sisters Garden One of the Best Ways to Get Children Interested in History Is to Bring It Into the Present
Three Sisters Garden One of the best ways to get children interested in history is to bring it into the present. When teaching children about Native Americans in U.S. history, an excellent project is to grow the three Native American sisters, beans, corn and squash. When you plant a three sisters garden, you help to bring an ancient culture to life. Let’s look at growing corn with squash and beans. The story of the three Native American sisters The three sisters way of planting originated with the Haudenosaunee tribe. The story goes that beans corn and squash are actually three Native American maidens. The three, while very different, love each other very much and thrive when they are near each other. It is for this reason that the Native Americans plant the three sisters together. Tips on how to plant a three sisters garden First, decide on a location. Like most vegetable gardens, the three Native American sisters garden will need direct sun for most of the day and a location that drains well. Next, decide on which plants you will be planting. While the general guideline is beans, corn and squash, exactly what kind of beans, corn and squash you plant is up to you. For the beans, you will need a pole bean variety. Bush can be used, but pole beans are more true to the spirit of the project. Some good varieties are Kentucky Wonder, Romano Italian and Blue Lake beans. The corn will need to be a tall, sturdy variety. You do not want to use a miniature variety. -
Corn Has Diverse Uses and Can Be Transformed Into Varied Products
Maize Based Products Compiled and Edited by Dr Shruti Sethi, Principal Scientist & Dr. S. K. Jha, Principal Scientist & Professor Division of Food Science and Postharvest Technology ICAR-Indian Agricultural Research Institute, Pusa New Delhi 110012 Maize is also known as Corn or Makka in Hindi. It is one of the most versatile crops having adaptability under varied agro-climatic conditions. Globally, it is known as queen of cereals due to its highest genetic yield potential among the cereals. In India, Maize is grown throughout the year. It is predominantly a kharif crop with 85 per cent of the area under cultivation in the season. The United States of America (USA) is the largest producer of maize contributing about 36% of the total production. Production of maize ranks third in the country after rice and wheat. About 26 million tonnes corn was produced in 2016-17 from 9.6 Mha area. The country exported 3,70,066.11 MT of maize to the world for the worth of Rs. 1,019.29 crores/ 142.76 USD Millions in 2019-20. Major export destinations included Nepal, Bangladesh Pr, Myanmar, Pakistan Ir, Bhutan The corn kernel has highest energy density (365 kcal/100 g) among the cereals and also contains vitamins namely, vitamin B1 (thiamine), B2 (niacin), B3 (riboflavin), B5 (pantothenic acid) and B6. Although maize kernels contain many macro and micronutrients necessary for human metabolic needs, normal corn is inherently deficient in two essential amino acids, viz lysine and tryptophan. Maize is staple food for human being and quality feed for animals. -
Stone-Boiling Maize with Limestone: Experimental Results and Implications for Nutrition Among SE Utah Preceramic Groups Emily C
Agronomy Publications Agronomy 1-2013 Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood Archaeological Investigations Northwest, Inc. M. Paul Scott United States Department of Agriculture, [email protected] William D. Lipe Washington State University R. G. Matson University of British Columbia John G. Jones WFoasllohinwgt thion Sst atnde U naiddveritsitiony al works at: http://lib.dr.iastate.edu/agron_pubs Part of the Agricultural Science Commons, Agronomy and Crop Sciences Commons, Food Science Commons, and the Indigenous Studies Commons The ompc lete bibliographic information for this item can be found at http://lib.dr.iastate.edu/ agron_pubs/172. For information on how to cite this item, please visit http://lib.dr.iastate.edu/ howtocite.html. This Article is brought to you for free and open access by the Agronomy at Iowa State University Digital Repository. It has been accepted for inclusion in Agronomy Publications by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Journal of Archaeological Science 40 (2013) 35e44 Contents lists available at SciVerse ScienceDirect Journal of Archaeological Science journal homepage: http://www.elsevier.com/locate/jas Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood a, M. Paul Scott b, William D. Lipe c,*, R.G. Matson d, John G. Jones c a Archaeological -
Production of Bio-Fuel from Sweet Corn (Food to Fuel)
Journal of Pharmacognosy and Phytochemistry 2016; 5(6): 43-47 E-ISSN: 2278-4136 Production of Bio-fuel from sweet corn (food to fuel) P-ISSN: 2349-8234 JPP 2016; 5(6): 43-47 Received: 07-09-2016 Accepted: 08-10-2016 Mbonu OF, Udeozor PA, Umoru GU and Uti DE Mbonu OF Abstract Department of Science From this work, it is evident that there is much money lying around the waste both Agriculturally and Laboratory Technology, Akanu Chemically, only when we realize this and tap from our Locally available Food stuffs, that we can Ibiam Federal Polytechnic, appreciate this fact. Unwana, Afikpo This research carried out on the production of bio-ethanol as bio-fuel from Sweet corn was successively Udeozor PA completed and the bio-ethanol was produced using simple distillation apparatus and was properly Dpt of Chemical Sciences, analyzed. Evangel University, Akeze, The Sweet corn was hydrolyzed for 72 hours. Fermentation took about 96 hours (4 days). The weight of Ebonyi State sample (sweet corn) used for the production was 885g. This large amount of corn sample used was to ensure that an appreciable quantity of ethanol was distilled. The mass of yeast (saccharomyces cerevisae) Umoru GU used was 52.2g. This large amount of yeast used was to help facilitate the rate of fermentation of the corn Dpt of Chemical Sciences, sample. The percentage of ethanol produced is 11.8%. This low yield of ethanol from corn shows that Evangel University, Akeze, corn has a lower quantity of ethanol when compared to other locally available raw materials. -
Educating Kids About Agriculture Be a Corn Detective
Educating Kids about Agriculture CORN – An amazing grain! Let’s check out one of your Did you know? All corn isn’t alike. Three favorite foods grown on of the most popular kinds of corn are: Maryland farms! Sweet Corn Field Corn Field Corn isn’t harvested until the Popcorn stalks and the ears of corn are dry. Sweet Corn is harvested when it is sweet and Kernels have a dent in them. This juicy. This is the corn you can eat right off the corn is often used as feed for farm cob! Sweet corn is also canned and frozen to animals. It is also processed as oil, be enjoyed when it isn’t meal, and starch and is in many being grown. foods we eat. Many products that we don’t eat are also made from field corn. Google “field corn products” and find some things containing corn Popcorn is the only kind of corn that will pop! that will surprise you! Moisture inside the kernel explodes when it is heated! Popcorn is a healthy snack (without the salt and butter) containing lots of fiber. Be a Corn Detective Examine an ear of sweet corn. Can you find the stem end? The green part covering and protecting the kernels is called the husk. The kernels are the corn seeds. Notice the long, stringy threads. These are called silks. Each silk is connected to a kernel and has to be pollinated to produce the kernel. Blank spaces on the cob are kernels that were not pollinated. Kernels of corn are in even rows and have between 8 and 36 rows. -
Fructose, Glucose, and Sucrose in Nature
3/13/2017 Fructose, Glucose, and Sucrose In Nature Fructose, Glucose, and Sucrose In Nature By Rex Mahnensmith | Submitted On July 04, 2016 Fructose, glucose and sucrose are often referred to as fruit sugars, and indeed they are. These sugars exist in virtually all tree fruits, in virtually all vine fruits, and in virtually all berries. Fructose, glucose, and sucrose exist in most root vegetables, as well. Fructose and glucose are circular molecules, very similar to each other. Each has 6 carbon atoms, 6 oxygen atoms, and 12 hydrogen atoms. However, the compounds differ slightly in the arrangements of these atoms. Both exist as straight chain molecules and as circular molecules. Both are highly reactive and will react with each other easily, forming sucrose. Glucose and fructose are two products of photosynthesis, whereby plants inspire carbon dioxide from the atmosphere and react this carbon dioxide molecule with water, forming simple single sugars or "monosaccharides." The photosynthetic steps are complex yet precise, yielding glucose principally, then fructose, and ultimately sucrose, which is the result of fructose combining with glucose to form a double sugar or "disaccharide." In the experimental setting, under direct observation, glucose, fructose, and sucrose appear almost simultaneously through the photosynthetic process. The sugar compositions of glucose, fructose, and sucrose differ from plant to plant. http://ezinearticles.com/?Fructose,Glucose,andSucroseInNature&id=9460795 1/3 3/13/2017 Fructose, Glucose, and Sucrose In Nature For example, apples, figs, bananas, grapes, and pears are relatively rich with free fructose sugars when fructosetoglucose ratios within these fruits are analyzed. -
Additional Creditable Foods
Michigan Office 139 W. Lake Lansing Rd., Suite 120 • East Lansing, MI 48823 Telephone: (800) 234-3287 • FAX: (517) 332-5543 Illinois Office 4415 W. Harrison St., Suite 535 • Hillside, IL 60162 Telephone: (800) 284-5273 • FAX: (708) 236-0872 www.acdkids.org Additional Creditable Foods COCONUT • Fresh, frozen, or dried coconut is creditable as a fruit by volume. Coconut flour and coconut • Dried coconut credits as twice the volume served. Unsweetened oil are not creditable. dried coconut is preferable due to less added sugars (ex. ¼ cup dried coconut credits as ½ cup of fruit). • At least ¹/8 cup must be served. Additional fruit should be served to meet the minimum serving sizes. • Coconut water labeled as 100% juice credits as juice by volume and counts towards the juice limit of once per day. CORN PRODUCTS Corn Masa, Masa Harina, Nixtamalized Corn Flour/Cornmeal • Corn Masa and Masa Harina are creditable as Whole Grain- Nixtamalizaion: a process in Rich (WGR) grains. which corn is soaked in an alkaline • Cornmeal, corn flour and corn products* treated with slaked slaked lime solution that helps release lime through a process called Nixtamalization are creditable nutrients. When corn undergoes this as WGR grains. process it is considered WGR in Child *Corn products must be made from whole grain Nutrition Programs. corn, be treated with slaked lime (nixtamalized), or be enriched to be creditable in Child Nutrition Programs. To check if corn has been nixtamalized, refer to the following phrases found on an ingredient list: • Treated with lime • Ground corn treated with lime • Ground corn with trace of lime • Calcium hydroxide Slaked lime and lime (citrus fruit) flavor are not the same. -
Vegan Polish and Romanian Cooking
Vegan Polish/Romanian Cooking class RECIPES EGGPLANT SPREAD Prep Time: 10 min, Cook Time: 60 min (Traditional Romanian recipe) 4-6 eggplants ½ cup olive oil ¼ cup finely chopped onion, bulb or spring onion Salt to taste Choose 4-6 firm eggplants, shiny and dark in color. I usually roast as many as fit my baking tray, six. Line a baking sheet with aluminum foil for easy cleaning afterwards. The juice that comes out of the eggplant usually burns and hardens. Bake/roast the whole eggplant at 450F for about 1 hour, until very soft. Using long tongs turn them over once after the first 25 minutes,. When done, scoop up the flesh with a spoon while still hot. Pick out carefully all the black spots of burnt skin. Some people prefer to remove the seeds too, but I never do this. Drain for 30 minutes in a large colander or a tilted cutting board. With a long knife, chop the eggplant flesh until it is almost like paste. You can freeze it at this point for later use. Mix it well with salt, a couple of tablespoons olive oil, and chopped onion by taste. You can use different types of onion: green spring onion, purple, or yellow onion. VARIATION: Add seeded and finely diced tomatoes and cucumbers. Or, just decorate and serve the spread with sliced tomatoes. Great for stuffing tomatoes, too. Try adding a tablespoon of Vegenaise for a different flavor. If roasted directly on the fire (grill or stovetop fire – very messy!!!) they will have a specific smoke flavor, that many people enjoy. -
Sweet Corn When It Is Grown and Handled Properly, Sweet Corn Is Almost Dessert-Like in Its Flavor
Sweet Corn When it is grown and handled properly, sweet corn is almost dessert-like in its flavor. Sweet corn is usually Cultural Practices grown by gardeners with larger gardens; however, Sweet corn quality is usually associated with taste new cultivars are on the market, suited for container (the sweeter the better) and the milkiness of the kernels. production. Nothing beats the taste of fresh sweet In Louisiana, the sugar content of sweet corn remains for corn harvested from the garden. For best flavor, pick only a short time because high temperatures hasten the and eat the same day. Keep corn cool, in an ice chest or conversion of sugar to starch. Therefore, it is best to plant refrigerator between picking and eating, to slow down sweet corn a few weeks before the last frost date. For respiration. If the ears respire too much, the flavor is lost. example, in north Louisiana, sweet corn is typically planted from early March to mid-May, and in south Louisiana, sweet corn is usually planted mid-February to early-May. Varieties This helps gardeners harvest ears before the temperature Sweet corn varieties have differing maturity dates and gets extremely high and before insect pressure becomes kernel colors. The list below provides a few that grow well thick. in Louisiana. If the soil is too cold, however, (below 60° F), the seed White color, mid-season: Argent, Ice Queen, and will be slow to germinate and may even rot. Sweet corn Summer Sweet 8101R. is usually direct-seeded. In gardens where mice and birds repeatedly eat the seed before it germinates, however, White color, late-season: Silver Queen. -
What Is Biodiesel?
background sheet What is biodiesel? What is biodiesel? Key advantages of biodiesel Biodiesel is a renewable fuel produced from • Biodiesel can be used in normal diesel engines vegetable oils or animal fats. It is a non-petroleum without modification, although new diesel engines based diesel fuel, made up of methyl or ethyl esters incorporate design modifications to maximise of fatty acids found in vegetable oils. Biodiesel has performance with biodiesel. become a standardised term referring exclusively to • Biodiesel is actively used as a supplement to mono alkyl esters. There are other diesel-grade fuels petro-diesel to improve its lubricating properties of biological origin, but they are biofuels and not which are affected by removal of sulfur. Just a 1 included in the term biodiesel . 2% addition of biodiesel to petro-diesel increases lubricity up to 50%. The diesel engine • Biodiesel has been approved for up to 20% mix with petro-diesel as a world standard. However, The diesel engine was first made by Dr Rudolph any percentage mix up to 100% can be used, Diesel 2,. He was trying to make an engine that was particularly with new, modified engines. more efficient than the coal-burning steam-engines that were used at the time. He filed a patent in 1892, • Biodiesel has virtually no sulfur, reduces which was granted in 1893 in Germany (patent no. hydrocarbon emissions, carbon monoxide, NOx and 677207). His first prototype, built in 1893, exploded. ozone formation. In 1897 his third effort was successful, and in 1900 • Biodiesel reduces particulate discharge from the Otto Company of France demonstrated a Rudolph engines at any concentration. -
Corn, Is It a Fruit, Vegetable Or Grain? by Anne-Marie Walker
Corn, Is it a Fruit, Vegetable or Grain? By Anne-Marie Walker Corn, Zea mays, belongs to the Poaceae family, and while eaten sometimes as a vegetable and sometimes as a grain, it is actually classified by botanists as a fruit, as are tomatoes, green peppers, cucumbers, zucchini and other squashes. Sweet corn is a variant in which the sugar in the fruit kernels turns from sugar to starch less slowly after harvest. When selecting a variety to plant in Marin, home gardeners need to remember that corn germinates best with soil temperatures of at least 60 -70°F. Accordingly, it is classified as a warm season crop that works best in full sun. Before planting, amend the soil with a blended all natural fertilizer (5-5-5) and direct seed covering with about 1 inch of soil. Because corn is wind pollinated, planting four short rows of plants (each about eight feet long) works well. Seeds can be planted every four inches and after three to four leaves appear, thinned to eight inches. When the plants are 12 inches tall, side dress with fertilizer or water with fish emulsion and seaweed product (4-1- 1). Each stalk has been bred to produce two ears, maybe three with optimal conditions. It is unnecessary to remove suckers and if you plant more than one variety, you need to isolate the varieties from each other to ensure maintaining the desirable characteristics; remember it is wind pollinated! A distance of 400 yards is recommended between varieties. Corn is ready to pick when the silk browns, the husk is still green and the kernels are full sized to the tip of the ear. -
Florida Sweet Corn
Florida Sweet Corn Florida Sweet Corn TASTE LEARN GROW READ Vocabulary: roots, stalk, tassels, leaves,Science ear silks, ger- Produce: Sweet Corn minate, kernel Math Standard: SC.3.L.14.1, SC.4.L.16.1, HE.3.C.1.1 Materials: Vocabulary: kernel, row, predict Produce: Sweet Corn SC.4.L.16.1, HE.4.C.1.1 Worksheet, 1 tablespoon cornstarch, about 4 drops HE.5.B.4.1, HE.5.C.1.6 corn oil, 1.5 tablespoon water, food coloring, Standard: MAFS.3.NBT.1.3 Materials: Worksheet, pencils, ears of corn to practice measuring spoons, microwave, medicine dropper, and MAFS.4.NBT.2.5,MAFS.4.OA1.2 multiplication problems a resealable sandwich bag MAFS.5.NF, MAFS.5.OA.1.2 Teacher will: Teacher will: Explain parts of the corn and then complete the “make biodegradable corn plastic” experiment worksheet with On average, one ear of corn has about 16 rows and 800 kernels. The number of rows will always be an even their students. They will make sure that they have all of the materials and begin by putting a tablespoon of number. There is one seed for every kernel that grows in an ear of corn. Bring in an ear of corn for each group cornstarch into the plastic bag. Drip the corn oil into the bag and then add the water. Stir the combination and of students. Ask them to guess how many corn seeds are on the ear. Have each student write down their an- add food coloring if desired.