Corn, Supply, And Protein

We are all made of corn. Take a strand of your hair. A recent study proved that if you are like the average American consumer today, your hair is 69% made of corn carbon. This is in contrast to the 5% of corn carbon that is in the hair of Europeans. Americans use more corn in their diet than anyone else, and the corn content of the American diet is partially responsible for our country’s widespread obesity and the prevalence of diabetes. America’s over-production of corn has serious consequences for our health and for our environment.

The history of corn can be dated back to the beginning of time, but the use and value of corn had been unnoticed until it was introduce by the Native Americans. Where corn had seemed to be a big part of their everyday life from, being in myths, legends, and for a huge portion of their diet corn was an essential component. "when the Europeans had touched base to the New World during the late fifteenth century, the Native Americans had introduced corn what they had called maize to the Europeans .This crop was then later on grown and adapted from Canada to southern South America very quickly, which then began to form the new basis of the New World civilization" (Leventin & McManhon, 2012). The way corn has been changing and revolutionizing throughout time has been both fascinating and drastic. Rather than conventional corn being grown, it is genetically modified corn that have been dominating today 's crop industry and farming but the question remains as to how the various types of GMO corn has influenced the way it is grown and used and what its ramification are.

Growing up in Nebraska I can tell you that I have ingested my fair amount of corn and corn-based products, I mean we are the Cornhuskers after all. But what is so special about corn? I ask this question because I want to know what is so special about corn and why is it in almost anything and everything we eat. America's agriculture is vast in the many types of plants that are planted and harvested every year, such as soybeans and wheat that are also used as an ingredient in many of our foods that we consume every day. When trying to answer this question I had to do some of my own investigative work, just as Pollan did when finding out all he could find out about corn. I researched the most grown grains in America, since corn is a grain, and to no surprise, it was corn but the second majorly grown crop that we Americans plant was soybeans. From there I

At this point you must be wondering, whats the issue with corn? Frist let me point out when I say corn, I am not speaking of sweet corn that you eat a bowl of for dinner. We are talking about field corn, which is primarily grown to fed animals, that we then eat. The problem is with feeding animals field corn. Here 's the problem with feeding animals (particularly cows) field corn: animals are not supposed to eat corn!!!! As a result we have meat products that are wreaking havoc on our health. First, understand cows are meant to eat grass and other foraged materials. Cows are not supposed to eat corn, when they do a plethora of things happen. The first is that it makes them sick. Cows fed corn become bloated, are more susceptible to liver abscesses, and e.coli. Also, because Corn is high in phosphorous and low in calcium which is a recipe for kidney stones. You must also understand to combat all the damage the corn does to cow, farmers then pump their animals full of drugs to

In my opinion, corn is a renewable resource and should be used as a new source of energy.In paragraph 1 on page 1,it states,”Caron is processed to produce different energy products.For example,corn can be used to create ethanol.” this shows an example on about how corn can be a new source of energy. It is grown with solar energy so it is a renewable resource,and there will be plenty to go around for the U.S. and the WORLD!

(Q3:Purification) Product was purified via crystallization and using ice-cold water ensured product remain intact while impurities were washed into the filtrated liquid. The results gathered were measured against already scientifically established melting points of the product, the standard solutions provided, and retention factor (Rf) values to conclude the unknown nucleophile used in the beginning was 4-methoxyphenyl.

In 'Industrial Corn-Destroying Our Health & Environment ", Pollan points out that zea is a common crop that grows into corn. It is the most commonly planted ccereal crop, and serves, Pollan argues, to serve political interests rather than authentic human needs. Taxpayers pay farmers to grow corn, despite the already plentiful growth of the crop, and zea/ corn has become indispensable to the American food sector. This is so because corn is cheap and therefore it benefits the govenment to produce it. To that end, everything and everyone, from animals to humans, is fed on a steady diet of corn.

Chapter one of The Omnivore’s Dilemma by Michael Pollan follows corn on its journey from acting as the primary crop of the Native Americans all the way to its introduction into the industrial setting. Pollan makes it explicitly clear that corn is in everything. Behind all the chemicals listed in the “ingredients” section on a product, consumers will find corn. Corn even plays a role in our chemical makeup. Because of corn’s ability to intake more carbon than most other plants, it does not have a preference over the carbon isotopes it consumes. By looking at the carbon isotope ratios in humans, we can determine how much corn one has eaten. Pollan states that corn’s variability is what makes it such an important crop. The European settlers

The EZH2 (enhance of zeste homolog2) is an enzyme that in humans is fixed by EZH2 and its supply the information’s about making of enzyme called a histone methyltransferase In this experiment PCR2 was examined whilst the EZH2 contributes to chemical modification. This resulted in repression. The aim of the study was to re-clone the EZH2 gene from 5’ to 3’ into another plasmid with pBluescript II KS fusing together with EZH2 moving forward. The histidine tags originate in the plasmid. Methods used encountered E.coli transformation, PCR, restriction enzymes, plasmid mini-preps and agarose gel electrophoresis. The end result lead to a 3’ to 5’ of EZH2 inserts. There was a good link which showed that the returning agar plate ensured that the collection of colonies consisted of forward oriented inserts.

As corn will naturally ferment, it is bathed in water containing sulfur dioxide. The water is kept at an elevated temperature at about 120 Fahrenheit for the 40 hour duration of the steeping process. George Inglett indicates that during that time, the corn absorbs water, swelling to its maximum size, and starches are “loosened from the protein matrix” (79). Soluble components in the corn are also removed during steeping. The steepwater is often recovered, allowed to ferment, and used to make antibiotics in its fermented form. The second major step is milling. After the steepwater is drained, the kernels are sent to degerminating mills. Here, the kernels are torn apart and the oil-containing germ is freed in centrifuges. The oil-containing germs are ground to separate the starch and gluten from the coarser particles. These two elements are separated with centrifuges, and the extraction of water completes the process of recovery. Finally, the starch and gluten are refined to make pure corn syrup. By extracting different portions of the corn at different times, other products can be produced from basic corn like corn oil, feeds, starches, antibiotics, and other sweeteners.

Zinc is needed because it helps produce insulin and enzymes. The dose needed is 11-12 milligrams. Food sources in which zinc can be found are red meats, poultry, beans, nuts, whole grains, fortified cereals, oysters and dairy products.

Now corn is just as important to the Native American nation as it was thousands of years ago from its original use as food, Corn bow is used in 4,000 different products. It’s cheap, renewable and scientists are still finding new used for it to this day. When planted corn it is done in what is called #the three sisters. This means it was planted with beans and corns. This without going to much in detail allows each different plant to gains thing for the

Macromolecules BCM 261 10/13/2014 Caroline Venter 13019865 Introduction Background Many of the molecules that are crucial in living organisms and systems are very large and are usually made up of macromolecules. Macromolecules are organic molecules with a large molecular mass and consist of repeating units called monomers. These repeating monomers are formed via condensation or dehydration reactions (loss of water or other small molecules in order to join two molecules) and usually each have a small molecular mass which contributes to the overall large molecular mass of macromolecules (Jenkins, Kratochvíl, Stepto, & Suter, 2009).

Proteins are polymeric chains that are built from monomers called amino acids. All structural and functional properties of proteins derive from the chemical properties of the polypeptide chain. There are four levels of protein structural organization: primary, secondary, tertiary, and quaternary. Primary structure is defined as the linear sequence of amino acids in a polypeptide chain. The secondary structure refers to certain regular geometric figures of the chain. Tertiary structure results from long-range contacts within the chain. The quaternary structure is the organization of protein subunits, or two or more independent polypeptide chains.

named as ONPG was used, which breaks itself in to ONP and galactose. It is an enzyme