Corn

When you eat corn on the cob, the part you eat are the kernels of corn. The cob is the inedible fibrous structure to which the kernels are attached before you eat them.

Most of us have probably realized that after eating corn, it shows up in our stool. The corn in our stool can appear only hours after we eat it. Rest assured, corn in the stool is normal, and the reason we see the corn relates largely to our digestive tract, and also to evolution.

Millions of years ago, our digestive systems were different. Primitive man was not a big meat eater. Primitive man had a digestive system with a longer digestive tract that was far better equipped to digest plant and vegetable matter. Back then, the appendix likely played a role in digestion -- a role it does not play today.

Our teeth were different then, too. We had larger molars and smaller incisors. Larger molars meant that the difficult-to-digest plant material could be well chewed and mashed. Today, our teeth are smaller and many of us even have problems with our wisdom teeth (our largest molars), which are being phased out by evolution because our diets today really do not require them. (Our jaws are becoming smaller, and as a result the wisdom teeth have less room to grow in.)

So how does this all relate to corn, and why it is seen in the stool? Since we have smaller teeth, we chew our food less effectively, and more of what we eat is swallowed only partially chewed, or not chewed at all. With corn, some of the kernels will be chewed fully, some partially, and the others will be unchewed and swallowed whole. Our digestive system today is not that good at digesting plant material anymore, much less whole kernels. They pass through our stomach and intestines, and appear in our stool to confound and entertain us.

If you would rather not see any corn in your stool, I recommend that you just chew each mouthful into a mushy mixture free of any whole kernels.

One last point I want to make is that it is not difficult for our digestive systems to pass corn kernels. It is really amazing what the digestive system can tolerate and pass. Drugs are frequently smuggled into the country by individuals who swallow balloons or condoms filled with the drugs. (These people are called "body packers.") In addition, I have read on several occasions about people who unintentionally swallowed their dentures, only to pass the dentures in their stool a few days later. I have also read of children swallowing thermometers passing them just the same.

The human digestive system really is fascinating. But remember that we are slowly evolving over time -- our digestive systems are constantly adapting to our diets and our environments. Our digestive systems of today will not be the same as the digestive systems of humans thousands of years from now. Remember this the next time you enjoy your corn, or broccoli, or any other difficult-to-digest food product -- what kind of food might future generations be spotting in their poop?

Harvesting of corn have different time lines based on the producing country. For instance, in the United States, the largest producer of corn around the world, harvesting takes place in October finishing in November. China's harvest of corn start in August finishing in October. The European Union basically has the same time line as China. In South America, Brazil harvests its corn from February through May and Argentina is March through May.

The difference is feed corn is genetically modified with certain traits to resist pesticides and herbicides and other bugs and toxins. The genetically modified corn has too much engineering involved in it to know if it will have an adverse effect on humans. So the human consumption corn is strictly natural corn without any modifications

solution assessment

There is about three grams of dietary fiber in one medium ear of yellow sweet corn. See the related link below for other nutrition facts about sweet corn.

They are omnivors; they eat small rodents, lizards, frogs, eggs, bugs etc and and all manner of leaves,shoots, flowers and roots. Carrot is a root so it is always possible that if a skunk finds one it will probably eat it, if only for the moisture.

Yes, but not all cows are fed corn; those cattle that are raised where corn is scarce are fed barley or oats. Corn and other grains are primarily fed to finishing cattle in feedlots to fatten them up in less space of time than it takes them to fatten up on grass in the pasture. Though pasture finishing is cheaper with less inputs put into finishing cattle, it takes twice as long and uses more land to finish feeder/stocker cattle than grain does. Corn and other grains are higher in energy and proteins that allow the feeders to gain quicker, but that high energy ration has its trade-offs. Cattle are ruminants with stomachs designed to eat poorer-quality forages that what is normally found in grains, such as grass and legumes. The rumen has a neutral acditiy of a pH of 6.5 to 7, maintained by the activities of the microorganisms in the ruminal digestive tract that help digest the fibrous tissues the animal consumes. A quick introduction of grains throws this balance off, increasing acidity to a pH of 5 to 6, which invites bacteria to produce lactic acid which further decreases pH. Acidosis, which this condition is called, causes decrease in consumption and pains in the belly. If this condition isn't treated the acid could cause ulcers in the rumen which invites infection since the bacteria is allowed access to the damaged ruminal membrane. Furthermore, the rumen eventually stops contracting, and the animal eventually dies. To prevent acidosis, medicines and antibiotics must be put into the feed to help prevent incidences of acidosis. Also, animals fresh off the pasture must be introduced to their new diet slowly to allow the microbial activity to adjust to the new diet.

Corn seeds can drop from the cob to propagate. Birds have been known to carry corn seeds great distances and spread the crop. In addition, some animals will move the cobs to other locations to eat them and leave some seeds along the way.

Corn can make popcorn, but i dont or cant think of anything else!

No and no. They are harmless and great beginner snakes.

Through proper cultivation and watering, one acre could yield 12,500-24,000 ears of sweet corn. North Carolina State University Cooperative Extension in Raleigh operates an authoritative, respected website at www.ces.ncsu.edu/depts/hort. One of the NCSU publications that is available there is an article, on sweet corn production, by Jonathan Schultheis.

All snakes bite, especially when they are young and think everything is food. Corn snakes like most colubrids and will musk (release a very strong scent from their glands in their vent) prior to biting if found in the wild. If the snake is captive, the more you handle it the more "tolerant" it will become and by virtue will bite and musk less.

No. A heat lamp or undertank heater should suffice if the room the tank is in is below 65 degrees F. Uv lights are usually for more fragile reptiles, such as chameleons. The heat lamp(if that is what u choose to use) cannot be the only source of light for the snake, though. They will need other sources of light, which they should be exposed to already if they are played with regularly.

grits came from England in the United Kingdom

It very much depends on the amount of corn produced, as if less corn is produced the prices rise and if more corn is harvested the prices drop- however, in the latter circumstance there is usually more to buy...

The sprout would be longer, paler, and outstretched because it wants to reach the sunlight. The bean seedling would produce no leaves, and the plant wouldn't be as "attractive" as one grown in sunlight.

Turn the grill on...butter the corn,place it on the grill. then check it in about 10 minutes and see if its golden or has black stripes on it then let it cool for 2 minutes then eat...Ok I think you know by now I don't know how to cook fresh corn on a grill so sorry I couldnt help you Im only 13 xDD Fire up the grill. When ready put the corn with husks on on the grill. Some people soak the corn before hand. Takes about a half hour to cook.

Maize needs about 140 frost free days to grow. It does well in a large range of temperatures provided it has enough water, but if average temperatures are only 10 to 15 degrees C it struggles to set seed and is grown as a forage crop. It will grow in a range of soils but prefers those which are free draining.

Yes it is: maize has always been an important part of Mexican diet. The most representative food of Mexican origin would be the tortillas, which are part of most meals.

To get straight to the point - the silk is on the ear of corn so it can catch the pollen falling from the tassels on top of the corn plant. Each silk is able to produce one kernel of corn.

A Crop Sweeper is the best way to pick up down corn. It can be found at www.cropsweeper.com.

There are several options: * My uncle always called them the casts. * Chaff. As in "Separate the wheat from the chaff."

Hominy or nixtamal is dried maize (corn) kernels which have been treated with an alkali. The traditional U.S. version involves soaking dried corn in lye-water (sodium hydroxide or potassium hydroxide solution), traditionally derived from wood ash, until the hulls are removed. Mexican recipes describe a preparation process consisting primarily of cooking in lime-water (calcium hydroxide). In either case, the process is called nixtamalization, and removes the germ and the hard outer hull from the kernels, making them more palatable, easier to digest, and easier to process. Commercially available canned hominy may have a slightly stronger scent when compared to the traditional preparation. The earliest known usage of nixtamalization was in what is present-day Guatemala around 1500-1200 BC. It affords several significant nutritional advantages over untreated maize products. It converts some of the niacin (and possibly other B vitamins) into a form more absorbable by the body, improves the availability of the amino acids, and (at least in the lime-treated variant) supplements the calcium content, balancing maize's comparative excess of phosphorus. Many Native American cultures made hominy and integrated it into their diet. Cherokees, for example, made hominy grits by soaking corn in lye and beating it with a kanona (corn beater). The grits were used to make a traditional hominy soup (called Gv-No-He-Nv A-Ma-Gi-i), a hominy soup that was allowed to ferment (Gv-Wi Si-Da A-Ma-Gi-i), cornbread, dumplings (Di-Gu-Nv-i) or fried with bacon and green onions. Some recipes using hominy include menudo (a spicy tripe and hominy soup), pozole (a stew of hominy and pork, chicken, prawns, or other meat), hominy bread, hominy chili, casseroles and fried dishes. Hominy can be ground coarsely to make hominy grits, or into a fine mash (dough) to make masa, the dough used to make tamales. Rockihominy, a popular trail food in the 19th & early 20th centuries, is dried corn roasted to a golden brown, then ground to a very coarse meal, almost like hominy grits. Hominy can also be used as animal feed.