Cornflour and Cornstarch

If the flour is fine enough and is well mixed then it can become a colloid. An easy way to tell is when the colloid mixture is blue instead of white due to the Tyndall effect See the related link for more information about this effect.

No. But cornflour is often used as an ingredient along with others to make a custard pudding.

Bob's Red Mill Corn flour is gluten free.

No.

Cornstarch is a polymer, so it doesn't have an exact formula but what I found on the web the formula is similar to this: C6H11O5 - (C6H11O5)x - C6H11O6 where x is a very high number.

It is mostly used in foods such as cookies, candies and cakes

Because it it is biodegradable (falls apart over time). This is good for the environment as most plastics take roughly 1000 years to fall apart. Unfortunately this also means that it can only be re-used over a short amount of time.

You can test for starch in general using the chemical iodine test. If starch is present, a solution of iodine (I2) turns blue-black.

No. Cornstarch is a thickening agent, while cornmeal is used more as a grain or flour.

Enough to make a watery paste. What really matters is how much of the watery paste you add to the dish being cooked. Use cold water to make the paste, to prevent it thickening. Mix the paste, little by little, into the hot food to thicken the liquid. Be careful not to add too much corn starch paste, and watch the hot liquid to see how thick it becomes.

The dried fibrous shell that surrounded an ear of corn.

I'm going to answer a few questions with the same answer: www.allrecipes.com I'm not affiliated, and it's not spam. It's about the largest database of recipes mostly posted by real people. It is about the best answer for many of the questions here in food - there's like 30,000 recipes or more, and they are real food from real people. More specifically, polenta is made into what amounts to corn mush, just follow the directions and don't burn it. It's good like that. I mix a sauteed mix of wild mushrooms into it after it's made - similar to a tamale pie, I guess, but mushrooms. Traditionally, Italians either mix a rabbit or chicken stew into it, or put some on a plate and then spoon the stew over it. It's not the same as pasta, but most "red" things you would put on pasta will go over polenta well, too. I say red because I don't think a clam sauce would be any good. But any marinara or the like will go real well. You can also make patties out of the plain polenta the next day and fry them - yum!

That is approximately 1.15 cups

Generally sold in one-pound (16oz.) boxes. Some brands offer a 12oz. tin.

no, corn starch cannot dissolve in water. The grains (particles) that are in the cornstarch are "suspended" in the water and cannot totally dissolve in the water.

in a van then to a company then to a store.

Yes, corn starch can go bad. If not kept in a sealed container, it can pick up off flavors and odors from its surroundings. It will also pick up moisture and will not thicken products the way one would expect.

Yes, in fact, in my grandmother's day, they used a mixture of half cornstarch, half baking soda as a deodorant/antiperspirant. It doesn't irritate the skin and it neutralizes odors.

I'm guessing no. But you might be able to use wheat flour. Double the amount of wheat flour (regular flour). Corn flour doesn't have any gluten in it. Neither does corn starch but because it's just the starch it forms polymer chains that would hold the bubbles... Regular flour on the other hand contains glutens which will have a similar chemical reaction... Should work. If not, try dish soap...

Yes, and Asda etc. But it's called corn flour in the UK. Same stuff that used as a gravy thickener etc. Look in the flour isles.

There similar but not the same. Corn starch is pure starch whereas Corn flour is starch+protein, flour takes about twice as much to achieve the same thickening and adds a white creaminess where as corn starch is clear.

Oh, dude, making oobleck with flour is like the easiest thing ever. Just mix one part water with two parts flour in a bowl, and boom, you've got yourself some oobleck. It's a non-Newtonian fluid, meaning it acts like a liquid when you pour it but like a solid when you squeeze it. So, have fun playing with your goopy creation!

Yes, you can. It takes about one tablespoon of corn starch per 2 cups of water. Put it in a spray bottle and shake very well. Use it just as you would store-bought aerosol starch. It may leave a white residue on dark clothing, however.