I like to use the microwave to cook corn because husking is easy that way. You put the corn in the microwave husk and all. Microwave it for 4 minutes. Cut the bottom off. Pull on the husk on the top.
You are done.
Title:
Method of removing corn from the cob
United States Patent 4107340
Abstract:
Whole kernels of corn are removed intact from the cob by a method wherein the cob is first split longitudinally. Then, a force is applied to the kernels to remove them from the cob. The so-separated whole kernels may then be processed in conventional manner.
Husking corn the traditional way means holding the corn upright in your hand. With the other hand, you pull down the leaves (husk) one by one. Often, silky white plant threads are left behind. Pinch each with your fingers and pull it off. Remove all of them. Have a pot of water near you to drop the corn in... and when done husking, take the pan to the sink. Dump out the water. Rinse each ear of corn. Fill the pan with water to cover all the ears. Put on stove with a lid on it and bring to a boil, turning the ears frequently.
Threshing separates chaff from corn grains.
You pull it off with you hands.
by sieving
handpicking
use a rake.
the rice husk is rich in silica content however the percentage of rice husk is about 34.5%
Density of rice husk is about 122kg/cu. meter.
Mice and Dusk
Paddy becomes rice after the removal of husk by threshing
yes
You can find the answer below:
evaporation
Over 660 million tons of the rice husk is consumed in the world for construction.
RHA density is 96 kg/M3.
Brown rice was not invented. Brown rice is a product of milling rice without polishing off the natural rice bran layer. Only the husk is removed. Rice bran is normally brown in color. Some varieties of rice have black, violet or red bran layers therefore are called as such. Ancient people ate brown rice because the polisher wasn't invented yet and rice was kept in the husk and processed only before eating . Today millions of tons of rice are processed into white rice. Why? Brown rice spoils in 6 months because of the oil in the bran. If you don't keep them in the husk they oxidize.
chapatis have little more fat when compared to brown husk rice..if compared with white rice then certainly chapatis have less fat
Cellulose Hemicellulose Lignin Crude protein (N x 6.25) Ash http://www.unu.edu/unupress/unupbooks/80362e/80362E05.htm Silicon oxide structure at the surface