Corn Facts?

Question

I am doing a report on life cycle of corn and popcorn stuff... any sites?? Or facts?? Thanks.

Answer 1

hehe you won't believe this, but almost everything that you eat, almost all the foods, contain in some way, directly or indirectly, corn. It seems unbelievable but its true

Answer 2

Here's a fact about corn. A baby can not eat corn till he is one year old. His system will not allow corn to be digested. Also, a fact about honey on the same subject. A baby can not have honey till he is a year old either. It will poison him.

Answer 3

What do you think of when you look at a corn field? Popcorn? Corn flakes? Sweet corn? Did you know that popcorn and sweet corn come from different plants? The following are common types of corn, with the scientific name following the common name. After reading through see if you can answer the questions at the bottom!


Dent (Zea mays indenata)
Dent corn is often used as livestock feed, in industrial products, or to make processed foods. Dent corn is also frequently referred to as "field" corn. Either white or yellow, dent kernals contain both hard and soft starch that become indented at maturity.


Flint (Zea mays indurata)
Flint corn, also known as Indian corn, is used for similar purposes as dent corn. Flint corn is distinguished by a hard outer shell and kernals with a range of colors from white to red. (You can remember that it has a very hard exterior by thinking of flint, the stone.) Today, most flint corn is grown in Central and South America.


Sweet (Zea saccharata or Zea rugosa)
Sweet corn is primarily eaten on the cob, or it can be canned or frozen for future consumption. Sweet corn is seldom used for feed or flour. Sweet corn is extra sweet because it contains more natural sugars than other types of corn. (Field corn contains 4% sugar at the same stage standard sweet corn contains 10% sugar.) Almost 50% of the sugar can be converted to starch only 24 hours after sweet corn is picked, so it is best to eat it fresh!


POP! Facts:

In 1996, 119,400 acres of sweet corn were grown in the United States.



Flour (Zea mays amylacea)
Flour corn is used in baked goods because it has a soft, starch-filled, kernal that is easy to grind. Flour corn is primarily white, although it can be grown in other colors, for example, blue corn. One of the oldest types of corn, flour corn was a chief type grown by Native Americans .


Popcorn (Zea mays everta)
Popcorn, a type of flint corn, has a soft starchy center surrounded by a very hard exterior shell. When popcorn is heated the natural moisture inside the kernal turns to steam that builds up enough pressure for the kernal to explode. When the kernal explodes the white starchy mass that you like to eat forms. All types of corn will pop to some degree, but they won't necessarily have enough starch to turn inside out, or an outside layer that will create enough pressure to explode . One of the oldest forms of corn, evidence of popcorn from 3600 B.C. was found in New Mexico!

Answer 4

corn website

Answer 5

people are unable to digest corn

Answer 6

http://en.wikipedia.org/wiki/Corn

Answer 7

Try google.

Answer 8

Corn is in the food on your plate---and perhaps even in the plate itself. Corn is in the fuel tank of your vehicle or possibly in the comforter on your bed. It's in your soft drink. It's in your windshield wiper fluid.

Corn is cleaning up the air. It's cleaning up the water. And someday, corn will be in hydrogen fuel cells and pharmaceuticals.


Iowa, Illinois, Nebraska & Minnesota account for over 50 percent of the corn grown in the U.S. Other major growing states include Indiana, Wisconsin, South Dakota, Michigan, Missouri, Kansas, Ohio and Kentucky. These 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 also a major component in many food items like cereals, peanut butter and snack foods.
An ear of corn averages 800 kernels in 16 rows.
A pound of corn consists of approximately 1,300 kernels. An acre of corn yielding 100 bushels produces approximately 7,280,000 kernels.
Americans eat a smaller amount of whole kernel corn, compared to about 120 million bushels of corn in processed foods.
Calcium magnesium acetate or CMA is a non-corrosive road deicer that can be made from either petroleum or corn. CMA does not contain sodium or chloride, so it is safe in watersheds and agricultural areas and will not damage roads and bridges. Acetates can also be used as a runway deicer at airports.
In the U.S., the number of bushels of corn produced measures more than double that of any other grain crop. And U.S. researchers have led the way in finding many uses for corn, like vitamins and amino acids.
Ethanol plants are creating corn-based fuel that increases our domestic energy supply--and losses the economic stranglehold of our dangerous dependence on imported oil.
Renewable corn is replacing scarce petroleum in plastics, chemicals and industrial applications--enhancing our environment, economy and energy security.

One hundred years ago, starch was basically the only product coming from corn refining — the rest of the kernel was thrown away. Today, there are uses for every part of the kernel and even the water in which it is processed. Photographic films are made from the starch portion of corn.
There are more than 3,000 different uses for corn products and more sues are being found each day. Many of the new products, like paints, are more environmentally friendly than their petroleum counterparts.
Examples of industrial uses of corn: 1) a substitute for phosphate, corn- derived citric acid increases the cleaning power & decreases the volume of laundry detergents needed...2) several companies offer "packing peanuts" made of nearly 100 percent corn. The new peanuts are totally water soluble, biodegradable and an excellent way to pack breakable items... 3) corn-based ink is now replacing printer's ink that was made from 100% petroleum products...4) Hydrosorb, a super-absorbent cornstarch, was discovered in one of USDA's regional laboratories. It absorbs 300 times its weight and is used in some baby diapers and engine fuel filters.
Corn sweetener captured more than 50 percent of the nutritive (non-diet) market, making it America's favorite sweetener. Every major non-diet soft drink on the market uses high fructose corn syrup as a sweetener. Many powdered drinks, such as lemonade and fruit drinks, use crystalline fructose made from corn.
Nearly every single sheet of printing paper uses cornstarch to improve printability. It is also used in the production of paper packaging materials such as corrugated cardboard. Each ton of paper produced uses 28 pounds of cornstarch.
Ford Motor Company became the first U.S. automaker to mass-produce cars using clean-burning E-85 ethanol fuel due to cooperative efforts between the NCGA and the governors' Ethanol Coalition.
Farmers grow corn on every continent of the world, except Antarctica. Hybrid varieties of corn have been developed to adapt to specific growing conditions and locations worldwide.
The area known as the Pacific Rim region (in Asia) is emerging as the world's fastest-growing market for U.S. corn. There, most of the corn is fed to livestock to produce food for humans. The majority of the world's population is located in the Pacific Rim region.
America exports nearly one-third of our nations' corn crop and produces over one-third of the world's corn crop.
Since passage of the North American Free Trade Agreement (NAFTA) in 1993, U.S. corn exports increased by over 840 million bushels.
Corn serves a primary livestock feed source. More than half of the crop puts meat on America's dinner table. A bushel of corn fed to livestock produces 5.6 pounds of retail beef, 13 pounds of retail pork, 19.5 pounds of chicken or 28 pounds of catfish.
The NCGA secured government funding and other funding providing $3 for every $1 invested by growers to research uses for corn gluten feed and related products.
Farmer-invested check-off dollars and the strong membership base of the National Corn Growers Association and state affiliated associations continue to be the corn industry's catalysts in developing new products and maintaining traditional markets.






The folklore of some Native American tribes told of spirits who lived inside each kernel of popcorn. The spirits were quiet and content to live on their own -- but grew angry if their houses were heated. The hotter their homes became, the angrier they'd get -- shaking the kernels until the heat was too much. Finally they would burst out of their homes and into the air as a disgruntled puff of steam.

Each kernel of popcorn does contain a small drop of water stored inside a circle of soft starch. (That's why popcorn needs to contain 13.5 percent to 14 percent moisture.) The soft starch is surrounded by the kernel's hard outer surface.

As the kernel heats up, the water begins to expand, and pressure builds against the hard starch. Eventually, this hard surface gives way, causing the popcorn to explode.

As it explodes, the soft starch inside the popcorn becomes inflated and bursts, turning the kernel inside out. The steam inside the kernel is released, and the popcorn is popped!


"Old Maids" is a term for kernels that fail to pop and are often found at the bottom of the popcorn bowl. They can, however, be rejuvenated. The water in kernels is what causes popcorn to pop, so all you need to do is re-hydrate the dried kernels.

David Woodside, author of What Makes Popcorn Pop? suggests filling "a one-quart jar three-quarters full of popcorn and adding one tablespoon of water. Cover the jar with an airtight lid and give it a few good shakes every few minutes until the popcorn has absorbed all the water. Store the jar in a cool place."

Woodside says in two or three days you can test-pop a batch of kernels. If you still get old maids, add a few more drops of water to the jar, shake it, and let it sit for a few more days.