Lecture 17 Flashcards by Jack White

___, ___, & ___ = dietary staples for the world’s population.

Wheat, corn, rice

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Wheat, corn, & rice provide ___ of the calories consumed. They are chief sources of ___ and ___.

50%, proteins, carbs

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Corn / ___ ___ was originally a New World staple from southern ___ to southern ___ ___.

Indian maize, Canada, South America

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___ formed the basis for New World civilizations.

Maize

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Maize was later named ___ ___ by ___.

Zea mays, Linnaeus

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___ ___ of corn = ears.

Carpellate inflorescence

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___ (husks) surround corn’s whole ___.

Bracts, inflorescence

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Silks are the ___ and ___ of each corn ___.

stigma, style, carpel

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European herbalists were puzzled by corn because it was ___ than other ___, and unusual in having separate ___ / ___ (male / female) ___.

larger, cereals, staminate, carpellate, inflorescences

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Tassel = corn’s ___ ___.

staminate inflorescence

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Ear = a thickened ___ borne on a ___ ___ of corn.

spike, lateral stalk

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___ (kernels) of various colors of corn are naked. The entire ear is tightly covered with ___ ___ (husks).

Grains, specialized bracts

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Corn is poorly adapted for survival and its modern version could not survive without human intervention: husks totally prevent ___ ___. Kernels in a fallen ear (even if they germinate) would produce seedlings under such ___ ___ that few would survive.

seed dispersal, intense competition

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Types of corn are characterized mainly by the type of ___ present in their ___.

starch, endosperm

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Starch components = ___ (unbranched chain of ___ molecules) & ___ (a highly branched chain).

amylose, glucose, amylopectin

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Hard starch has more ___ than soft starch.

amylose

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___ = oldest type of corn.

Popcorn

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Popcorn was very useful for primitive peoples because the grains could become edible by ___ ___ ___.

heating without grinding

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Popcorn has extremely hard kernels with ___ ___ surrounding a core of ___ ___ with ___ in its cells.

hard starch, soft starch, water

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Popcorn’s kernels swell and burst when heated. Its ___ cells contain a large amount of water. Water-steam builds up ___ when it heats, and the whole kernel explodes.

endosperm, pressure

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Popcorn requires a moisture content of ___-___ to pop.

13-14.5%

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___ corn has both hard and soft starches. It has ___ starch along the sides and ___ starch on the top and center.

Dent, hard, soft

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Dent corn’s kernel, when dry, shows a dent as the ___ ___ ___.

soft starch shrinks

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Dent corn is the ___ ___ grown type of corn in the US. It is primarily used for ___ ___, corn ___, and corn ___.

most widely, animal feed, starch, meal

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___ corn has some sugar instead of starch in the ___.

Sweet, endosperm

___ corn is a rare type of corn that occasionally appears in fields. It is a biological curiosity and believed to be ___.

Pod, primitive

There are also ___ corn, ___ corn, and ___ corn.

flint, flour, waxy

___ corn and ___ corn were extensively grown by native Americans before Europeans arrived.

Flint, flour

Corn has thousands of ___, each with specific traits like early maturation, different kernel colors, pest resistance, ear size, sweet tastes...

cultivars

Kernel color is a complex characteristic depending on pigmentation of the ___, ___ ___, and ___.

endosperm, aleurone layer, pericarp

The majority of corn grown commercially is ___ corn.

hybrid

Advantages of hybrid corn: ___-___ ears per stalk (one ear was typical at the beginning of the ___ century), stronger stalks with standard ear positioning make ___ ___ easier.

2-3, 20th, mechanical harvesting

Disadvantages of ___ ___: you need to purchase new seeds from a company each year and can't save the seeds.

hybrid corn

The majority of corn grown in the US is used as ___ ___.

animal feed

Only a small part of the corn harvest is eaten by humans directly as a vegetable. Most is ___ commercially for ___ ___ or ___ ___.

processed, food products, industrial applications

Corn can be used for ___ beverages including ___.

fermented, chicha

Corn is a good source of ___, ___, and ___.

carbs, fats, proteins

Corn's protein is lower than that of wheat: around ___-___. It is low in ___ and ___. It is deficient in ___.

7-10%, lysine, tryptophan, niacin

Corn starch, meal, flour, oil, and syrup all come from its ___.

kernels

Corn-based ___ ___ alone account for almost ___ ___ dollars annually.

snack foods, a billion

___ feeds more people worldwide than any other crop.

Rice

___ is the only crop exclusively grown to feed humans.

Rice

At least ___ ___ people, mainly in ___, rely on rice as a dietary staple.

2 billion, Asia

Rice cultivation dates back ___ years in ___. Evidence of early cultivation has also been found in ___ and ___.

11.5k, China, Thailand, India

___ ___ is the main species of cultivated rice, although there are over ___ species of ___.

Oryza sativa, 20, Oryza

___ was introduced to North America in the colonial period and soon became an important crop in ___ ___.

Rice, the Carolinas

Rice spread to ___, ___, ___, and ___ in the late 19th and early 20th centuries.

Louisiana, Texas, Arkansas, California

Although the US produces less than ___ of the rice grown, it is one of the world's largest rice ___.

2%, exporters

The rice plant is a large ___-___ ___ growing to an average height of around ___ ___ with the typical ___ appearance of grasses.

multi-stalked annual, 1 meter, vegetative

Each rice ___ is terminated by an ___ bearing ___ surrounded by ___.

stalk, inflorescence, grains, bracts

___ rice can be grown like other ___ without ___.

Upland, cereals, flooding

___ rice is cultivated in ___ fields or ___ with 2-4" of standing water.

Lowland, flooded, paddies

___ are diked with earthen dams and filled by ___ or ___.

Paddies, rain, irrigation

Young rice seedlings started in ___ ___ are transplanted into ___.

seed beds, paddies

When rice grains are mature, the fields are ___ and the rice is ___ ___.

drained, harvested dry

Brown rice is the ___ ___ ___; white rice has been ___ and ___ to remove the ___ and ___.

dehulled whole grain, milled, polished, bran, germ

Brown rice is nutritionally superior: it has more ___ (8.5-9.5%) than white rice (5.2-7.6%) and more ___, especially ___ and ___.

protein, vitamins, thiamine, B1

In developing nations, ___ ___ rice cultivation methods are still used. In the US and other developed nations, rice cultivation is ___ ___.

labor intensive, highly mechanized

New ___ ___ (rice) varieties have been developed that are high yielding, disease resistant, and early maturing.

Oryza sativa

2 major subspecies of rice = ___ and ___.

indica, japonica

Indica rice varieties = primarily grown in the ___. Produce ___ grains that ___ ___ when cooked.

tropics, long, don’t stick

Japonica varieties = grown in ___ to ___ regions, with ___ grains that ___ ___ when cooked.

subtropical, temperate, short, are sticky

Stickiness of cooked ___ grains is due to ___ in the ___; drier grains have more ___ and less ___.

japonica, starch, endosperm, amylose, amylopectin

Lecture 17 Flashcards

(63 cards)