CORN FLOUR
Corn starch, corn starch, or corn starch (British English) is starch derived from corn kernels (maize). [1] Starch is obtained from the endosperm kernel. Corn flour is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. [2] Corn starch is versatile, easy to modify, and is widely used in industries such as adhesives, paper products, as non-sticking agents, and in textile manufacturing. [3] It also has medical uses, such as to supply glucose for people with glycogen storage disease. [4]
Like many products in the form of dust, this product can be hazardous in large quantities due to its flammability. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water turns corn starch into a material commonly called oobleck while adding oil converts corn starch into electrorheological fluid (ER). This concept can be explained through a mixture called "corn flour slime". [5]
Uses
Although widely used for cooking and as household goods, corn starch is used for various purposes in several industries, from its use as a chemical additive for certain products, to medical therapy for certain diseases.
special chemicals