Why Calcium Hydroxide + Corn is Key to Understanding Western Civilization (and Tacos)

Video Description

Corn tortillas may seem like an everyday, regular food item – but these pressed corn patties hold a secret almost as old as civilization itself. #tacos #foodscience #corn You might also like other Reactions videos: How to Make the Best Nacho Cheese: https://youtu.be/uwBq7MMY_xI The Science of Avocados: https://youtu.be/YKDoNtlvsMU Frying Your Way to Better Chicken: https://youtu.be/Vjj2OJBOQ_0 Why is Pizza So Good? https://youtu.be/tOkCgAwhh9U What Science Says About Brining Your Bird https://youtu.be/MlXSRQnIDYI The Delicious Chemistry of Sushi: https://youtu.be/6F_OWtoTTrA Credits: Executive Producer: Matthew Radcliff Producers: Elaine Seward Andrew Sobey Darren Weaver Writer/Host: George Zaidan Scientific Consultants: Brianne Raccor, Ph.D. Natalia Palacios-Rojas, Ph.D. Michelle Boucher, Ph.D. Executive in Charge for PBS: Maribel Lopez Director of Programming for PBS: Gabrielle Ewing Assistant Director of Programming for PBS: John Campbell Reactions is a production of the American Chemical Society. © 2022 American Chemical Society. All rights reserved. Sources: The Origin of Corn - Galinat - 1988 - Agronomy Monographs - Wiley Online Library https://acsess.onlinelibrary.wiley.com/doi/abs/10.2134/agronmonogr18.3ed.c1 Effect of Microwave Heating during Alkaline‐Cooking of Aflatoxin Contaminated Maize https://ift-onlinelibrary-wiley-com.libproxy.mit.edu/doi/epdf/10.1111/j.1750-3841.2010.01980.x https://pubmed.ncbi.nlm.nih.gov/21535794/ Technological properties of maize tortillas produced by microwave nixtamalization with variable alkalinity https://www.aflatoxinpartnership.org/wp-content/uploads/2021/05/Technological-properties-of-maize-tortillas-produced-by-microwave-nixtamalization-with-variable-alkalinity.pdf Effect of Processing on the Phytochemical Profiles and Antioxidant Activity of Corn for Production of Masa, Tortillas, and Tortilla Chips | Journal of Agricultural and Food Chemistry https://pubs.acs.org/doi/10.1021/jf063487p Variation in Availability of Niacin in Grain Products https://pubag.nal.usda.gov/download/23799/pdf Transforming Corn | Cook's Illustrated https://www.americastestkitchen.com/cooksillustrated/science/789-articles/feature/transforming-corn Everything You Ever Needed to Know About Nixtamalization But Didn’t Know to Ask all things hominy https://allthingshominy.com/2015/10/08/everything-you-ever-needed-to-know-about-nixtamalization-but-didnt-know-to-ask/ The Tortilla Cartel | TASTE https://tastecooking.com/the-tortilla-cartel/ Easy Nixtamalized Corn Tortillas Recipe https://www.seriouseats.com/nixtamalized-corn-tortilla-masa-recipe Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5 - PMC https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839250/ Effects of Different Processing Methods on the Micronutrient and Phytochemical Contents of Maize: From A to Z - Suri - 2016 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library https://ift-onlinelibrary-wiley-com.libproxy.mit.edu/doi/full/10.1111/1541-4337.12216 Understanding the functionality and manufacturing of nixtamalized maize products - ScienceDirect https://www.sciencedirect.com/science/article/abs/pii/S0733521021000461 Alkaline Hydrolysis - Cremation Association of North America (CANA) https://www.cremationassociation.org/page/alkalinehydrolysis Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review - ScienceDirect https://www.sciencedirect.com/science/article/abs/pii/S0733521018300699 Flowchart Showing the Uses of Corn, 2009 | IDCA https://iowaculture.gov/history/education/educator-resources/primary-source-sets/iowas-corn-and-agriculture-industry/flowchart-corn