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I hate popcorn, cause it come from corn kernels.
Popcorn, or pop corn, is a variety of corn kernel, which forcefully expands and puffs up when heated.
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Popcorn
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Popcorn
Popcorn, or pop corn, is a variety of corn kernel, which forcefully expands and puffs up when heated. A popcorn kernel's strong hull contains the seed's hard, starchy endosperm with 14-20% moisture, which turns to steam as the kernel is heated. The pressure continues building until it exceeds the hull's ability to contain it. The kernel ruptures and forcefully expands, allowing the contents to expand, cool, and finally set in a popcorn puff 20 to 50 times the size of the original kernel. Some strains of corn (taxonomized as "Zea mays") are cultivated specifically as popping corns. The "Zea mays" variety "everta," a special kind of flint corn, is the most common of these.
Corn kernel
Corn kernels are the fruits of corn (called maize in many countries). Maize is a grain, and the kernels are used in cooking as a vegetable or a source of starch. The kernel comprise endosperm, germ, pericarp, and tip cap. One ear of corn contains roughly 800 kernels in 16 rows. Corn kernels are readily available in bulk throughout maize-producing areas. They have a number of uses, including food and biofuel. Corn kernels are the fruits of maize. Maize is a grain, and the kernels are used in cooking as a vegetable or a source of starch. The kernels can be of various colors: blackish, bluish-gray, purple, green, red, white and yellow.
Maize
Maize ( ; "Zea mays" subsp. "mays", from after Taíno "mahiz"), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces separate pollen and ovuliferous inflorescences or ears, which are fruits, yielding kernels or seeds. Maize has become a staple food in many parts of the world, with total production surpassing that of wheat or rice. However, not all of this maize is consumed directly by humans. Some of the maize production is used for corn ethanol, animal feed and other , such as corn starch and corn syrup.
Sweet corn
Sweet corn ("Zea mays" convar. "saccharata" var. "rugosa"; also called sugar corn and pole corn) is a vegetable with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the ENO of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy.
Stewart's wilt
Stewart's wilt is a serious bacterial disease of corn caused by the bacterium Pantoea stewartii. This bacterium affects plants, particularly types of maize such as sweet, flint, dent, flower, and popcorn. The disease is also known as bacterial wilt or bacterial leaf blight and has shown to be quite problematic in sweet corn. The disease is endemic in the mid-Atlantic and Ohio River Valley regions and in the southern portion of the Corn Belt. Stewart's wilt can be a serious disease of many corn types, including: sweet, dent, flint, flower, and popcorn. Sweet corn and popcorn cultivars are more susceptible to Stewart's wilt than field (dent) corn, but some dent corn inbreds and hybrids are susceptible.
Microwave popcorn
Microwave popcorn is a convenience food consisting of unpopped popcorn in an enhanced, sealed paper bag intended to be heated in a microwave oven. In addition to the dried corn, the bags typically contain cooking oil with sufficient saturated fat to solidify at room temperature, one or more seasonings (often salt), and natural or artificial flavorings or both. With the many different flavors, there are many different providers. The bag is typically partially folded when it is placed in a microwave, and inflates as a result of steam pressure from the heated kernels. The design of a microwave popcorn bag is specifically keyed to avoid popped kernel scorching, an undesirable effect that takes place when popped kernels are heated above .
Corn wet-milling
The corn wet-milling is a process of breaking corn kernels into their component parts: corn oil, protein, corn starch, and fiber. It uses water and a series of steps to separate the parts to be used for various products. The corn wet-milling industry has been a primary component of American manufacturing for more than 150 years. Corn refiners established the process of separating corn kernels into their component parts to produce a variety of value-added products. The four main component such as oil, protein, starch, and fiber are the primary product from the corn wet-milling process. The Associated Manufacturers of Products from Corn was formed in 1913 when the group of corn refining companies’ industry successfully grew.