Not sure if this should go in meals Ideas for Corn and Wheat

[buddyhall]

Feel free to put this thread where it belongs but i wanted to try and get more ideas for wheat and corn.

Corn sweeteners are the most important refined corn products. Last year, corn sweeteners supplied more than 56 percent of the U.S. nutritive sweetener market.
SWEETENERS
Americans rely on corn for the majority of all the nutritive sweeteners they consume. Corn refiners produce three major classes of sweeteners: corn syrups, dextrose, and fructose.

CORN SYRUPS
Mention corn syrups and consumers think of the sweetness and energy they offer--outstanding characteristics--, but their value as food ingredients also flows from their adaptability to many circumstances and their other, less-known, advantages. Corn syrups can depress freezing to prevent crystal formation in ice cream and other frozen desserts. Salad dressings and condiments pour at manageable rates because of corn syrups' effect on viscosity. In lunch meats and hot dogs, corn syrups provide the suspension to keep other ingredients evenly mixed, and, like other corn products, the basic syrups can improve textures and enhance colors without masking natural flavors, as in canned fruits and vegetables. Refiners produce a variety of basic syrups to meet these needs, provide energy, and offer the right sweetness--enough but not too much--in thousands of foods Americans rely on.

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DEXTROSE
Dextrose is highly nutritious and easily digested because of its purity and because it is a standardized food form of the basic sugar which humans and animals absorb and use in their bloodstreams. An economical source of carbohydrates, it sweetens products like chewing gum lightly. In jams, jellies, preserves and icing mixes it is used to temper the intense sweetness of sucrose but offers another advantage; it maintains moisture so products don't go stale. Dextrose has proved to be an excellent food for yeast to grow on during fermentation. The pharmaceutic industry is the single largest user of dextrose; it is the starting point for manufacturing vitamin C and is used in fermentation to produce penicillin and other antibiotics. Recently dextrose has gained importance in other fermentation applications--as a yeast food in brewing low calorie beers and as a feedstock for producing citric acid, lysine and other chemicals. In baking, another major market, dextrose again serves as a yeast food, but it also gives sweetness and improves the color and texture of breads, buns and rolls.

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HIGH FRUCTOSE CORN SYRUPS & CRYSTALLINE FRUCTOSE
High fructose corn sweeteners begin with enzymes which isomerize dextrose to produce a 42 percent fructose syrup. By passing 42-HFCS through a column which retains fructose, refiners draw off 90 percent HFCS and blend it with 42-HFCS to make a third syrup, 55-HFCS. Further processing produces crystalline fructose.

All the syrups share advantages--stability, high osmotic pressure, or crystallization control, for example--but each offers special qualities to food manufacturers and consumers. 42-HFCS is popular in canned fruits, condiments and other processed foods which need mild sweetness that won't mask natural flavors. Sweeter 55-HFCS has earned a commanding role in soft drinks, ice cream and frozen desserts. Supersweet 90-HFCS is valued in natural and "light" foods, where very little is needed to provide sweetness. Crystalline fructose's capacity to produce greater sweetness in combination with sugar makes it useful in presweetened cereals, instant beverages and other dry mix products.



The third major corn product -- a mainstay of the industry and of the U.S. economy -- is Starch. Americans rely on corn refiners for over 90 percent of their starch needs.

http://en.wikipedia.org/wiki/Starch

Corn refining is America's premier bioproducts industry, with increasing production of amino acids, antibiotics and degradable plastics adding further value to the U.S. corn crop.

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Wheat

http://en.wikipedia.org/wiki/Wheat

i need this for my own ideas if nothing else please leave it up i'll work on it more for ideas for these two resources

[buddyhall]

Posted: Fri Apr 13, 2007 1:28 am Post subject: Making starch

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Starch comes from potatoes corn wheat and rice and can be used to make paper , glues and wine gums.
starch would need machines and stuff heres my referance page if you guys will take this one seriously.


http://www.starch.dk/


Oil drilling

Pregelatinized starch is used to increase viscosity of drilling mud and to reduce fluid loss by sealing the walls of boreholes . Cross-linking imparts higher temperature stability. Starch ethers impart tolerance to polyvalent cations and sea water. Starch are usedand for increasing the viscosity of transport and
cooling water.

Gypsum & Mineral Fiber

Starch is used as a binder in gypsum plaster, gypsum and mineral fibre board

Starch is used as an adhesive.
Textile

Starch is used for sizing yarn to improve abrasion resistance in fast looms. Starch is is used for finishing fabrics to add feel, stiffness or to provide a good printing surface. Thin-boiling starches are preferred.

Marmalade and jam

For proper texture, jellied fruit products require the correct combination of fruit, pectin, acid, and sugar.
Sugar serves as a preserving agent, contributes flavor, and aids in gelling. Cane and beet sugar are the usual sources of sugar for jelly or jam. Starch syrup may be used to replace part of the sugar in recipes, but too much will mask the fruit flavor and alter the gel structure. Too little sugar prevents gelling and may allow yeasts and molds to grow.
Medium high glucose syrup - 63 DE - replaces sugar in marmalade and jam. To provide good shelf life a high sugar concentration is required and for the purpose a 63 DE syrup is preferred to the traditional 42 De syrup. High conversion syrups and HFS adds more sweetness and increase osmotic pressure (better shelf life).
Foundries.
Marshmallows

As marshmallows have a soluble solids content of 78-80%, the prevention of crystallization depends on the choice of an effective “doctor” carbohydrate. The hygroscopic nature of these products is again influenced by the ERH and marshmallows have an ERH range of 65-75%.

When considering an appropriate “doctor” for marshmallow, we find the use of invert sugar, 42DE glucose syrup and 63 DE glucose syrup. When comparing the relative vapour pressure, we find that where invert sugar is used, the relative vapour pressure (73.3%) is lower than when glucose syrups are used and therefore will pickup moisture from the atmosphere. This is important to remember if selling product in high humidity markets.

The use of 42 DE glucose will give lower moisture pickup, but may not deliver the desired sweetness or texture levels. It may be more desirable to use 63 DE glucose. This will retain more moisture and facilitate faster whipping, (due to a lower viscosity) and deliver a higher sweetness level.

Starch is used as a core binder in castings (cast molds).

basically you'd need like a potaoes crank or something like that
or a starch crank.
theres so many things it's used in i think your leaving starch out mayjust be dum were leaving it outa alot of the processes
this would open another area to the game i think is very safe and friendly to everyone..i will work on this thread more please feel free to leave ideas

[tiddy ogg]

Could be useed instead of sugar for ice cream perhaps?
Or any other sugar uses, if there are any.

[Racetyme]

Incredibly hard to read, but damn good idea. Could lead to all sorts of new recipes, and other delicious goodies to stop my insides bleeding.

[sanchez]

I've been working on alternative sweeteners in cantr.. honey is coming, and we've discussed sugar from sorghum. As well more healing foods from grains.... However, I don't want to read anything just pasted like this. The format is stretched, and there's a lot of information that is both useless and annoying. Blazin', if you want to make a serious proposal, you read it and write something coherent and original here.

[buddyhall]

I thought it was coherant theres alot more than sweetners there did you even read it the second post?? It was about starch and i'll try to do more research but the sweetners wasn't nearly as important as starch which you left out of many processes already anyways i don't wanna ruin this thread just point out the second post till i have time to work on some more ideas for these two items....

[buddyhall]

Thatching (wheat)

Thatching is the craft of covering a roof with vegetation such as straw, water reed, sedge, rushes and heather. It is probably the oldest roofing material and has been used in both tropical and temperate climates. Thatch is still employed by builders in developing countries, usually with low-cost, local vegetation. By contrast in some developed countries it is now the choice of well-to-do people who want their home to have a rustic look.

http://en.wikipedia.org/wiki/Thatch




A thatched pub (The Williams Arms) at Wrafton, near Braunton, North Devon, EnglandThatching is the craft of covering a roof with vegetation such as straw, water reed, sedge, rushes and heather. It is probably the oldest roofing material and has been used in both tropical and temperate climates. Thatch is still employed by builders in developing countries, usually with low-cost, local vegetation. By contrast in some developed countries it is now the choice of well-to-do people who want their home to have a rustic look.





History
Thatch appears on every continent except Antarctica. The tradition of thatching has been passed down from generation to generation since prehistoric times. Few descriptions of the building techniques exist, especially in tropical regions.

Throughout equatorial countries thatch is the prevalent local material for roofs, and often walls. There are diverse building techniques from the Hawaiian Hale (pronounced HAH-lay) shelter made from the local ti leaves and pili grass of fan palms to the Na Bure Fijian home with layered reed walls and sugar cane leaf roofs and the Kikuyu tribal homes in Kenya. (9) (10) The colonisation of indigenous lands by Europeans greatly diminished the prevalence of thatching.

Records of European thatch date back to before the Middle Ages, when the first villages were established. The creation of villages brought with it the need for readily available, inexpensive, and durable building material, such as thatch. “Thatch houses built in close proximity helped to account for the frequent and disastrous fires that swept through the narrow streets of medieval cities.” (7) Eventually the authorities wrote the Ordinance of 1212, arguably the first building regulation in force in London, prohibiting the building of new thatch roofs and demanding the whitewashing of existing ones with plaster daub.

Early settlers to the New World used thatch as far back as 1565. Native Americans had already been using thatch for generations. When settlers arrived in Jamestown, Virginia in 1607, they found Powhatan Indians living in houses with thatched roofs. The colonists used the same thatch on their own buildings.(4) In the early years of the last century thatching was in decline. The commercial production of Welsh slate had begun in 1820 and the mobility which the canals and then the railways made possible meant that other materials became readily available. To compound this, the French War raised the price of wheat and straw to a prohibitive level in Europe. The number of thatchers declined, as the tradition became regarded as unfashionable.

Technology in the farming industry has had a negative impact on the popularity of thatching. Use of the material declined following the First World War in particular, and with the invention of the combine harvester and the need to develop shorter stemmed varieties of wheat, the long straw once produced was no longer available. The increased loss of water plants and wildlife occurred with the shift from open ponds to cattle troughs and piped water for animals. With it came the decline in availability of rushes, and other wetland vegetation used in thatching.

With renewed interest in historic architecture and the trend towards using more sustainable materials, thatching is once again in the ascendancy. (3)


Thatch material

A closeup of the thatchingThere are more thatched roofs in the United Kingdom than in any other European country. The traditional material in most of England is wheat straw, which is now produced by specialist growers. Good quality thatching straw can last for more than 45-50 years when applied by a skilled thatcher. Traditionally, a new layer of straw was simply applied over the weathered surface. This has generated accumulations of thatch 2.0 m thick and in 250 ancient buildings preserved lower layers of medieval thatch over 600 years old.[1]

Water reed, which was used in East Anglia and Eastern England, is a one-coat material; weathered reed is usually stripped and replaced by a new layer. Almost half of England's thatched roofs are thatched with water reed, 90% of which is imported from Turkey and Eastern Europe. Although water reed has been known to last for more than 70 years on steep roofs in dry climates, modern imported water reed on an average roof in most parts of England will not last any longer than good quality wheat straw. The lifespan of the thatch is also dependent on the skill of the thatcher, but other factors need to be taken into account, such as climate, quality of the materials used, and the pitch of the roof.

Thatch is fastened together in bundles with a diameter of about two feet. These are then laid on the roof with the butt end facing out and secured to the roof beams, after which they are pegged in place with wooden rods. The thatcher adds the layers on top of each other, finishing with a layer to secure the ridgeline of the roof. This method means thatch roofs are easy to repair, can endure heavy winds and rain and only need a stable supporting structure.


Maintenance in temperate climates
Good thatch will not require frequent maintenance. Re-ridging will be required several times during the lifespan of a thatch. The life of a ridge will vary depending upon the type, pitch, location and other factors. An approximate guideline would be 15 years. It is normal practice to renew the wire netting when re-ridging.

The thickness of the thatch decreases over the years as the surface is gradually eroded. A thatched roof can be thought to be nearing replacement when the fixings are close to the surface. “A roof is as good as the amount of correctly laid thatch covering the fixings.” (2) Water penetration, when it occurs is minimal and is usually due to capillary action. The presence of moss is not necessarily detrimental to the thatch.

The life of a thatch can be extended by appropriate repair. Some guidelines are: 1. Follow the advice of professional thatcher 2. Do not move around on thatch unnecessarily 3. Trees should be kept well back from thatch and never allowed to overhang or brush against the roof. 4. Do not let non-thatchers fit netting, flashings, etc. without advice from an experienced thatcher. 5. Television aerial erectors etc. should be required to keep off the thatch as much as possible; 6. Do not allow standing on the ridges or the use of ridges as working platforms 7. Long Straw thatching should be securely netted to avoid bird penetration as is sometimes the case with Combed Wheat and some Water Reeds. (1)




Performance

Ihōan, a tea house at Kōdai-ji in Kyoto, JapanThe performance of thatch depends on roof shape and design, pitch of roof, position - its geographical and topography - the quality of material and the expertise of the thatcher.

Thatch has some natural properties that are advantageous to its performance. Firstly, it is naturally weather-resistant. When properly maintained thatch does not absorb large amounts of water. There should be no large increase to roof weight due to water retention. In a well-designed roof, the top inch or so of the thatch is the only part that feels the effects of the elements. A mandatory roof pitch of 45 degrees or more allows precipitation to travels down the steep slope of the roof and reach the ground long before it has the chance to penetrate the rooms below.

Thatch is also a natural insulator. When whole vegetation is used, thousands of pockets of air exist between and within the stems of the glasses that makes up a thatched roof. These air pockets give the roof the ability to insulate a building in both warm and cold weather. At least a foot thickness of thatch on top of a roof also helps thermal retention. Norfolk reed, which is commonly used to thatch roofs in the United States and Britain, offers an insulation or R-value of 40. Conventional building insulation, such as fiberglass, usually rates between 30 and 50. (4)

Thatch is not by its nature prone to wind damage. Experience of hurricane force wind tests up to 100 mph in California has shown that, when applied correctly, thatch has good wind resistance. However, older thatched roofs, particularly in wind-prone areas can benefit from well-fitted netting. (1)


Advantages
Thatching materials range from plains grasses to waterproof leaves found in equatorial regions. It is the most common roofing material in the world, because the materials are so readily available. With certain types of thatching, particularly low rounded roofs, good acoustic insulation can make extremely quiet living conditions.

Thatch is a competitive thermal insulator when applied thickly. A thatched roof will ensure that a building will be cool in summer and warm in winter. Local techniques, such as the placement of a turf substratum by the Scottish, can reduce air movement and improve insulation even further.

Thatch is a versatile material when it comes to covering irregular roof structures. This fact lends itself to the use of second-hand, recycled and natural materials that are not only more sustainable, but need not fit exact standard dimensions to perform well.

Thatching is sustainable If crops are managed ecologically, than the resource can be renewed regularly. Many of the natural thatching materials are improved by regular harvesting. For example, reeds, marram grass, broom, heather, and juniper all regrow in more usable forms. Thatch can be recycled to be an excellent fertilizer. (6)

Thatch is beautiful. As local materials always tend to harmonize with the landscape surrounding their place of origin, thatch, as a natural material, will always blend well with a rural environment. Thatch has an ecological advantage because, it is produced by natural processes that do not use scarce and expensive resources of energy. (5)


Disadvantages
Thatched houses are more vulnerable to fire risk than those covered with other materials, and it is therefore imperative that precautions be taken to reduce the risk. Insurance costs can be higher due to this factor. The process of thatching is more labor intensive than other methods of roofing, affecting the overall cost. (7)

Being an organic material, thatch is susceptible to decay and decomposition and precautions must be taken to minimize the possibility of this process taking place. In warm, wet climates thatch is prone to fungal attacks.

Animals can cause damage. Birds looking for food, gathering nest-making materials or nesting in the roof itself becomes a greater possibility when the plant material is not processed appropriately for its intended use. Rodents can cause extensive damage when present in the house. The quality of design and building can greatly effect the performance of the roof. If built and/or maintained inadequately, then problems such as vulnerability to wind damage and prolonged damp conditions are issues. (6)

Thatch can be maintenance intensive. The maintenance cycle varies based on thatch type, roof pitch, the degree of shade or exposure and the kinds of materials used. (5)


Thatched hut in LesothoThatch has fallen out of favour in much of the industrialized world not because of fire, but because thatching has become very expensive and alternative 'hard' materials are cheaper — but this situation is slowly changing. There are almost 100,000 thatched roofs in the UK, and in some parts of England 1 in 4 new roofs are being thatched.

New thatched roofs were forbidden in London by the Normans in the 12th century, and existing roofs had to have their undersides (within the roof space) plastered to reduce the risk of fire. The Great Fire of London in 1666 had nothing to do with thatch. The modern Globe Theatre is one of the few thatched buildings in London (others can be found in the suburb of Kingsbury), but the Globe's modern, water reed thatch is 'icing on the cake' and actually lies over a fully waterproof roof built with modern materials.


Examples of thatched building forms
Roundhouse (dwelling), pre-Roman European
Black house, Scotland, Ireland
Attap dwelling, Singapore
Chickee, Seminole
Teito, Asturias, Spain

See also
Woodway House A thatched cob cottage orné in Devon, England.

External links
Thatch.org
The Natural Building Network - find natural builders, teachers and resources.
Thatching.com
Building Conservation.com
nfumutual.co.uk


References
Wikimedia Commons has media related to:
Category:Thatched roofs^ Letts, John 2000. Smoke Blackened Thatch: a unique source of late medieval plant remains from Southern England. Reading & London: The University of Reading and English Heritage
1. www.thatching .org
2. www.eamta.co.uk
3. www.buildingconservation.com/articles/t ... atchrf.htm
4. www.thatch.com
5. http://ezinearticles.com/?An-Introducti ... &id=221480
6. Thatches and Thatching Techniques: A Guide to Conserving Scottish Thatching Tradition. Walker, Bruce. McGregor, Christopher. Stark, Gregor. Historical Scottland. 1996
7. Thatch. West, Robert The Main Street Press. Pittstown, New Jersey. 1987
8. Indigenous Australian Case Study: Torres Strait Mer (Murrey Island) and Eddie “Koiki” Mabo. HSC Online
9. www.polynesia.com/fiji/fijian-houses.htm
10. Low-Tech Building Craze Hits Hawaii; Indigenous Thatched-Roof Hale Once Out of Favor, Now Seen as Status Symbol on the Islands. Washington Post. Matt Sedemsky. Nov. 30, 2003

[DELGRAD]

He means no copy and paste.
We do not need the history or any of the technical jargon.
Suggestions it for SUGGESTIONS.

If I wanted a history lesson I would not come here looking for it. You need to edit your posts. they are too long and boring. I did not even bother reading them.
I also see thatch having no relevance to Cantr.

[buddyhall]

Well delgrad why not leave an idea instead off useless crap i don't see how that has any relavence to cantr or this thread i'm tryna be professional about it so they atleast take me serious, they made diamond tipped sabres did they not???
If i'm rich why can't i thatch my cottage roof or whatnot??

[buddyhall]

You can't have marshmellows without starch!!!
I'll save you all the history on this on but it's in the other thread so it's already out there just pointing things out.

[buddyhall]

Marshmellow are also made with cornsyrup
So another idea i'll point out for you is Cornsyrup.
Cornsyrup is a sweetner like honey for those of you who don't know this.

[the_antisocial_hermit]

Diamond-encrusted sabres in Cantr have been around a long time. Way before your time.

I fail to see why thatched roofs are in this thread? I thought it was about starch. And I think they've been suggested before anyway.

At any rate, people don't want to read a whole article written by other people. They want to hear YOUR suggestion (written with passable punctuation) in which you summarize why you think it should be added and citing instances where it happens in real life. If you put the link to the article in the suggestion, that's fine. Then people can go look at the article if they feel like they want to, but they get the basis of the suggestion from you. Not from some wikipedia article. They're too long and aren't really a suggestion, just some evidence to back a suggestion up.

Edit: And it's better form to just edit your previous posts like this, instead of just posting 500 in a row.

[buddyhall]

How do you know way before my time i just joined the forums recently not Cantr anyways This Thread is not about Starch thats just one idea this thread is About ideas for wheat and Corn.

So unless you got some Ideas about Wheat or Corn
please refrian from posting

[the_antisocial_hermit]

Well, if you made the suggestion on diamond-encrusted sabres, you made it since Feb of 2007. They've been around since long before that. Somewhere around 700-800 days (at the least) would be my guess. That's around two years. Say, Feb of 2005. I'm sure someone knows exactly when.

My post fit fine in here. I was informing you that thatched roofs have been suggested, and offering some advice if you want people to actually read your suggestions.

[wichita]

I've been working on alternative sweeteners in cantr.. honey is coming, and we've discussed sugar from sorghum. As well more healing foods from grains.... However, I don't want to read anything just pasted like this. The format is stretched, and there's a lot of information that is both useless and annoying. Blazin', if you want to make a serious proposal, you read it and write something coherent and original here.

Ditto. Moving to Accepted because we have been working on the related stuff that Sanchez outlined.

I will also support the recommendation to try and rewrite long ideas. Keep it simple, keep it concise. That way it is easy to read and understand quickly. (And I think I managed to be more politically correct than Sanchez! )


I was just reminded of the time in high school when one of the kids in my brother's class turned in a photocopy of the Encyclopedia Brittanica entry for the Vietnam War as his research paper. He got laughed at, and the teacher (a Vietnam War vet teaching the Southeat Asian History class) threatened to beat him with his antiignorance stick.