Corn products

The earhest commercial process to 1-butanol, still practiced extensively in many Third World countries, employs fermentation of molasses or corn products with Clostridium acetobutylicum (11—13). Acetone and ethanol are obtained as coproducts. 

Onwulata, C. I., Konstance, R. P., Smith, P. W., and Holsinger, V. H. (2001a). Co-extrusion of dietary fiber and milk proteins in expanded corn products. LWT Food Sci. Technol. 34, 424-429. 

The environmental group Friends of the Earth, which commissioned independent lab testing of the corn product, first reported contaminated taco shells. Greenpeace writes Taco Bell or Taco Hell ... 

G. R. Dean, Corn Products Refining Company, Argo, Illinois. 

During the first World War, the Corn Products Refining Company attempted to improve the methods of manufacturing dextrose to obtain a pure product at low cost. A process was developed in 1918 by Porst which produced chemically pure dextrose but cost of production was still high. 

Anderson RA, Peplinski AJ, Storey CL, et al. 1985. Distribution of ethylene dibromide residues in whole corn and milled corn products. Cereal Chem 62 198-200. 

F Consumers of corn Pesticide application Atrazine Residues of atrazine in corn products Ingestion... 

Covol Poly(vinyl alcohol) Corn Products... 

Patients with pericardial tamponade, restrictive cardiomyopathy, constrictive pericarditis, solutions containing dextrose in patients with known allergy to corn or corn products (IV). 

The first step of the mechanism leading The electrochemical study of the seven-to the formation of 8 and free nitrite coordinate complex [Mo(N2RR )(dtc)3]+ from the reaction of 7 with O2 probably 9+ (R, R = alkyl or aryl, dtc = 5 2CNMe2) involved a single electron transfer. Sub- provided an example of electrode-induced sequent radical-radical coupling of the activation of a hydrazido(2—) ligand. Corn-products, to afford a molybdenum-bound plex 9+ was shown to reduce in two nitrate, followed by N—O bond cleavage separate diffusion-controlled one-electron would eventually lead to the observed steps, with the first one reversible on the products (Sch. 8) [27]. CV timescale at room temperature and... 

Dr. French spent 1945 as a research chemist with Corn Products Co., (at present, CPC International) at Argo, Illinois, working on projects of importance in the manufacture and utilization of starch. After one year with the Corn Products Co., he joined the Faculty of the Chemistry Department at the Iowa State University as Assistant Professor of Chemistry. In 1951, he was promoted to Associate Professor of Chemistry, and, in 1955, to Professor of Chemistry. When the Department of Biochemistry and Biophysics was formed at the Iowa State University in 1960, he became Professor of Biochemistry, and three years later, was appointed Chairman of the Department. He held the latter post until 1971, at which time he returned to full-time teaching and research. 

The process is applicable to Ihe treatment of almost any type of organic waste waters which can serve as food for biological growth. It has been applied to cannery wastes, milk products wastes, corn products wastes, and even phenolic wastes. I11 the treatment of phenolic wastes a special flora is developed which thrives on phenol as food. 

The Effect of Browned and Unbrowned Corn Products on Absorption of Zinc, Iron, and Copper in Humans... 

The diet was planned with a test breakfast to compare the availabilities of zinc, iron, and copper from browned corn products (corn flakes) with those from unbrowned corn products (hot corn grit cereal). The breakfast served for all 3 days of the menu cycle at all energy levels was identical, with only the... 

Radioisotopes 55Zn-labeled corn products were served once in the form of corn flakes and once in the form of corn grit cereal to each volunteer. At the time of feeding the radioactively labeled cereal, a portion was measured to obtain the desired level of radioactivity and then the corresponding unlabeled product was added to obtain the total desired weight of cereal. Each test meal contained 0.1-0.5 pCi 65Zn. 

Metal Binding in Corn Products Binding of iron, zinc and copper by corn flakes and grits was determined at pH 5, 6, and 7. Corn flakes bound more copper and less iron than did corn grits, as shown in Table VI. 

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