Cornflour and Cornstarch

I call it "thickening". You pour the mixture into a hot pan containing, say, a stir-fry, stir like crazy, and the mixture thickens into a nice gravy-like consistency.

you can use it to roll the chicken in before you fry it if that's what your asking.

Yes. Easy as cornstarch. You can add it at the beginning, in a pot with butter, margarine, water or broth, or you can add it at the end by combining the flour with cold water and pouring it in slowly.

Modified potato starches are plant-based ingredients/ additives used in food derived from cereals and tubers. They belong to the carbohydrates family.

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I wasn't aware that it did, but it would be there to keep it a powder. The cornstarch would coat the sugar crystals and keep them from sticking together.

Both polystyrene and cornstarch are made of polymers, which are long-chain molecules that have a basic repeating unit. Some polymers are polar (such as cornstarch), while others are non-polar (such as polystyrene). The polar parts of cornstarch are hydroxy (--OH) groups that hang off the main chain. These hydroxy groups interact with water molecules to form hydrogen bonds, and as a result, cornstarch is soluble in water.-Journal of Chemical Education

According to this, cornstarch is polar and the source seems pretty credible was the Google entry right under this one so way to look it up!

What happens is it turns into a liquid/solid called ooblek but it all depends on how much you mix togeher.

~The cornstarch and water mixture acts like a solid sometimes and a liquid at other times. A mixture of cornstarch and water make what is known as a suspension. When you squeeze a Cornstarch Suspension it really feels like a solid because its molecules line up. But it looks like a liquid and acts like a liquid when no one is pressing on it because the molecules relax. When you punch the cornstarch, you force the cornstarch molecules closer together. The impact of this force traps the water between the starch chains to form a semi-rigid structure. When the pressure is released, the cornstarch flows to a liquid again. The "goo" that forms when mixing the two substances together acts very similar to quicksand.

It would depend on what it is that you're making. Sauces and gravies can be thickened using either corn starch or wheat flour (all purpose flour), but the process is different (corn starch is generally mixed with a bit of cold water and then added to the sauce/gravy and allowed to come to a boil while stirring, but wheat flour is cooked in butter or oil for a bit to form a roux, and mixed with bits of liquid slowly...) and the texture you get in the end product varies too.
In baking applications I would be weary of switching them. Often the gluten in wheat flour would be a bad thing for the recipe (like in a Pavlova, for example) if it calls for corn starch. On the other hand, switching corn starch for wheat flour in baking may really limit the way that a cake or bread will rise (they need the gluten, or a substitute, to rise).
If you're making a pudding then either will work, but again just double check the method- there are gazillions of recipes out there using either one that will walk you through it.
Have fun! :)

No. While any flour has some thickening ability, it has much less than cornstarch.

No. Corn starch dissolves in water pretty easily, so it rinses away clean. Corn flour would make little sticky cakey balls that would clog the drains.

It becomes a Slime.

The cornstarch is made up of long chains of atoms - a polymer. These chains can move past each other, but they take some time to do this. If you pour it slowly, it can flow like a liquid. If you try to force things and make the chains slide more quickly than they want to, they get entangled - and the mixture gets firmer. So if you push hard on it, it acts more like a solid.

corn starch is insoluble in water. Cornstarch is not an element!

Arrowroot is a thickener like cornstarch and flour.

You can use flour, it won't be exactly the same but it will be close

There are many types of gluten-free flour, corn flour is just one of them.

Corn starch is an ingredient in baking powder and is actually used as a thickener in recipes (by itself).

Corn starch is the starch of the corn grain obtained from the endosperm of the corn kernel. It is used as a thickening agent in soups and liquid-based foods such as sauces, gravies, and custards.

Baking powder is a dry chemical leavening agent used to increase the volume and lighten the texture of baked goods such as muffins, cakes, scones, etc. Most commercial baking powders are made of an alkaline component (sodium bicarbonate) and inert starch (cornstarch) and one or more acid salts.

Corn starch is a complex carbohydrate. This means that corn starch is treated as a sugar and does become a glucose when consumed.

corn is a starch, like wheat or potatoes. starches are actually "complex sugars", meaning they are two or more "simple sugars" stuck together. it's not as fattening as fats (like butter), but more fattening than vegetables. also, it depends what you put IN it you can check the ingredients on the label, the first item is what there is the most of. it'll also have the calorie content per serving size

In the 18th century, Nicolas Appert, in France, invented the process of canning food in bottles to preserve it. An Englishman, Peter Durand, developed the method of sealing food in unbreakable tin containers and the first commercial canning factory was built in England in 1813. Somewhere along there, someone put corn into a bottle or can and there we go. Doesn't take much: scrape the cob, add a little salt and put it under heat and pressure.

In the moderate amounts used for cooking, it's not really bad for you. Like white flour, cornstarch is low in essential vitamins, but you're probably only using a tablespoon or so of it. Cornstarch stirred into water is sometimes used as a remedy for diarrhea, and too much can cause constipation.

All starch is insoluble (in water), whether its from corn or from another plant. This is due to the coiled shape of the polymer (chain of molecules) that forms as a result of the glycosidic linkages (bonds between sugar molecules).