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Jewish World Review How Stuff Works: How corn works By Marshall Brain http://www.JewishWorldReview.com | (MCT) Corn is one of those funny things that we take completely for granted, because corn is everywhere. Almost every food item that you buy at a fast food restaurant contains corn. Just think about it - there's corn oil, corn syrup, corn ethanol, corn-fed beef, popcorn ... . So let's take a look at how corn works. Corn oil initially makes no sense. How do you get oil out of a corn kernel? With some grains and nuts it is very easy to see where the oil comes from. For example, if you squeeze a sesame seed or a sunflower seed between two sheets of paper, you can see the oil. Corn isn't quite that oily, but it does contain oil. A kernel of corn has an outer husk surrounding a white or yellow starchy substance. At the core of the starchy substance and toward the pointy end of the kernel is the germ. The germ contains a small amount of oil. If you cut a popcorn kernel in half, you can see the husk, starch and germ. If you cut out the tiny piece of germ and squeeze the germ on a piece of paper, you will actually be able see the corn oil. Corn starch comes from the starchy part of the corn. Corn contains no syrup directly - the syrup is made from the starch. Starch is a long-chain carbohydrate - a polysaccharide. A polysaccharide is simply a collection of glucose molecules chained together. Inside your stomach, a polysaccharide gets chopped up into its individual glucose molecules by enzymes so the glucose can enter your bloodstream. To make corn syrup, enzymes are added to corn starch, and it is turned into a syrupy mixture that is mostly glucose. The enzymes do the work of chopping up the polysaccharides into the basic glucose units in the chains. Then, to make high fructose corn syrup, additional enzymes change the glucose molecules into fructose. Manufacturers stopped using sugar in food products, and started using high fructose corn syrup instead, when the manufacturing process for high fructose corn syrup made it cheaper than sugar. The same kind of thing that allows a factory to turn corn starch into corn syrup also allows yeast to turn corn starch into ethanol. A bushel of corn produces about 2.8 gallons of ethanol. Today the United States produces billions of gallons of ethanol this way and about 70 percent of gasoline sold in the U.S. contains some percentage of ethanol. Then there are corn-fed cattle. What is that all about? Why do we take an animal that is designed to eat grass and feed it corn instead? The reason is because corn-fed cattle grow much, much faster than grass-fed cattle do. Plus, the meat is better marbled, which means that it grades higher and tastes better. What about popcorn? Popcorn is the same as "normal" corn in that it contains the husk, the starch and the germ. But the kernels have been bred for popping. There are three elements that work together to make popcorn pop: 1) Moisture inside the kernel, 2) Starch inside the kernel and 3) The hard shell surrounding the kernel. When a popcorn kernel heats up (either in a popcorn popper or in the microwave), the moisture inside the kernel turns to steam and expands. Moisture is extremely important to a popcorn kernel. Unless the percentage of moisture in the kernel is just right, the kernel won't pop. When the pressure inside the hard shell gets high enough, the kernel explodes. That part seems normal enough - lots of things explode when you heat them. The strange part is the white solid that forms during the process. But this isn't completely foreign. Bread or muffins expand and solidify (although at a much more leisurely pace) when they cook. It turns out that the steam inside the kernel turns the corn starch into a softened gelatin form. When the kernel bursts, the gelatin expands and then sets, sort of like an instant muffin. Here is an experiment you can perform to get a better understanding of how popcorn works: First, try using a needle or pushpin to puncture the shells of a number of popcorn kernels (be sure to wear glasses when you do this - it is not as easy as it sounds!). Then try to pop the kernels. They won't pop because the pressure cannot build inside the punctured kernels. As you can see, corn is everywhere. Corn-on-the-cob is the obvious way people eat corn, but we actually consume it in almost every bite we take. Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". Sign up for the daily JWR update. It's free. Just click here. Comment by clicking here. Previously: How dog ID chips work How President Obama's limousine works How emergency power works How aircraft carriers work How antibiotics and vaccines work How mucus works How iron and steel work How aspirin works How igloos work How the Predator UAV works How retention ponds work How water absorbers work How melamine works How digital music works How coal mining works How an economic depression works How the liver works How 3D movies work How oil pipelines work How jet packs work How seismographs work How Olympic technology works How Personal Rapid Transit works How 3G works How the Global Position System (GPS) works How octane works How cruise missiles work How submarines work How miles work How octane works How food preservation works How beer works How holding your breath works How smoke detectors work How heat pumps work How your night vision works How concentrating solar collectors work How your key fob works How the common cold works How the Large Hadron Collider Works How making a TV show works How dry cleaning works How exoskeletons work How an oil refinery works How landfills work How the Orion spacecraft works The cutting edge in HDTV Redefining the CD How the HDMI cable scam works How glow-in-the-dark toys work How the subprime mortgage crisis works How gift cards work How Tasers work How giant TV screens work How foreclosure works How Air Force One works How wildfire fighting works How vitamins work How ejection seats work How reattaching limbs works How hot air balloons work How paparazzi work How counterfeiting works How CDs work How the Edsel worked How Stinger missiles work How hybrid cars work How sharks work How mosquitoes work How diesel engines work How water towers work How the Dawn mission works How Kassam rockets work How the North American Eagle works Why aren't we flying to work? How tofu and soy milk work How Colony Collapse Disorder works How airbags work How the U.S. income tax works How gum works How caffeine works How Daylight Saving Time works How a cruise missile works How snow making works © 2007, How Stuff Works Inc. Distributed by McClatchy-Tribune Information Services.

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