Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Corn Prezi

No description
by

Robert Hernandez

on 20 March 2013

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Corn Prezi

Food Ingredients Derived from Corn Fruit juice concentrate
Iodized salt
Brown sugar
Baking powder
Citric acid
Distilled white vinegar
Glucose syrup (also found in IV solutions)
Gluten
MSG (monosodium glutamate) History of Corn Developed in Mexico 7000 years ago
Started from a wild grass called teosinte,(AKA) maize
Maize was transformed over a period of thousands of years
The first ears of maize were only a few inches long and had only eight rows of kernels
Corn refining began in the United States around the time of the civil war
Production of dextrose from corn starch in 1866 Our Friend Corn By: Aaron Hodgson
Christopher Sanchez
Robert Hernandez
Tevin Thompson Project Overview 2 Group members will be monitoring and recording all food and drinks consumed for 1 week

Using Excel spreadsheet, all food and drinks will be measured by their ingredients in grams

Any ingredients that are derived from corn will be measured in grams as well

Once the total of both corn and non-corn ingredients from the foods consumed are added, we can calculate how much corn is actually in our group members bodies Project Overview Continued The group members keeping track of their diet will record their amount of food eaten in ounces/grams or other measures of food.
The percentage of corn in the foods consumed will have to be looked up and converted. (Percents of food items to Weight)
Until all the numbers are found and a week of food has been recorded, we can total up the amount of corn in our subjects bodies. Human-grade corn can be processed into grits, meal, and flour.

Grits are the coarsest product from the corn dry milling process. Grits vary in texture and are generally used in corn flakes, breakfast cereals, and snack foods. Brewers’ grits are used in the beer manufacturing process.

Corn meal is an ingredient in several products including cornbread, muffins, fritters, cereals, bakery mixes, pancake mixes, and snacks. The finest grade corn meal is often used to coat English muffins and pizzas. Cornmeal is also sold as a packaged good.

Corn flour is one of the finest textured corn products generated in the dry milling process. Some of the products containing corn flour include mixes for pancakes, muffins, doughnuts, breadings, and batters, as well as baby foods, meat products, cereals, and some fermented products. Masa flour is another finely textured corn product. It is produced using the alkaline-cooked process. A related product, masa dough, can be made using corn flour and water. Masa flour and masa dough are used in the production of taco shells, corn chips, and tortillas. Milled Corn Products Excel Spreadsheets Excel Spreadsheets
Full transcript