Dry gallon

The dry gallon, also known as the corn gallon, was used in the United States until recently for grain and other dry commodities. It is one eighth of the Winchester bushel, originally a cylindrical measure of 18.5 inches in diameter and 8 inches in depth. That made the dry gallon 9.25² ×π cubic inches ≈ 268.802 52 cu in. The bushel, which like dry quart and pint, still sees some use, was later defined to be 2150.42 cubic inches exactly, making its gallon exactly 268.8025 cu in (exactly 4.404 883 770 86 L). In previous centuries, there had been a corn gallon of around 271 to 272 cubic inches.

References

Corné

Corné is a former commune in the Maine-et-Loire department in western France. On 1 January 2016, it was merged into the new commune of Loire-Authion.

See also

References

Maize

Maize (/ˈmeɪz/ MAYZ; Zea mays subsp. mays, from Spanish: maíz after Taíno mahiz), commonly known as corn, is a large grain plant domesticated by indigenous peoples in Mexico in prehistoric times about 10,000 years ago. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn.

The leafy stalk of the plant produces separate pollen and ovuliferous inflorescences or ears, which are fruits, yielding kernels (often erroneously called seeds). Maize kernels are often used in cooking as a starch.

History

Most historians believe maize was domesticated in the Tehuacan Valley of Mexico. The Olmec and Mayans cultivated it in numerous varieties throughout Mesoamerica, cooked, ground or processed through nixtamalization. Beginning about 2500 BC, the crop spread through much of the Americas. The region developed a trade network based on surplus and varieties of maize crops. After European contact with the Americas in the late 15th and early 16th centuries, explorers and traders carried maize back to Europe and introduced it to other countries. Maize spread to the rest of the world because of its ability to grow in diverse climates. Sugar-rich varieties called sweet corn are usually grown for human consumption as kernels, while field corn varieties are used for animal feed, various corn-based human food uses (including grinding into cornmeal or masa, pressing into corn oil, and fermentation and distillation into alcoholic beverages like bourbon whiskey), and as chemical feedstocks.

Corn (medicine)

A corn (or clavus, plural clavi or clavuses) is a distinctively shaped callus of dead skin that usually occurs on thin or glabrous (hairless and smooth) skin surfaces, especially on the dorsal surface of toes or fingers. They can sometimes occur on the thicker palmar or plantar skin surfaces. Corns form when the pressure point against the skin traces an elliptical or semi-elliptical path during the rubbing motion, the center of which is at the point of pressure, gradually widening. If there is constant stimulation of the tissue producing the corns, even after the corn is surgically removed, the skin may continue to grow as a corn.

Presentations

The hard part at the center of the corn resembles a barley seed, that is like a funnel with a broad raised top and a pointed bottom. Because of their shape, corns intensify the pressure at the tip and can cause deep tissue damage and ulceration. Hard corns are especially problematic for people with insensitive skin due to diabetes etc. The scientific name for a corn is heloma (plural helomata). A hard corn is called a heloma durum, while a soft corn is called a heloma molle.