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Typha / ˈ t aɪ f ə / is a genus of about 30 species of monocotyledonous flowering plants in the family Typhaceae.These plants have a variety of common names, in British English as bulrush [4] or (mainly historically) reedmace, [5] in American English as cattail, [6] or punks, in Australia as cumbungi or bulrush, in Canada as bulrush or cattail, and in New Zealand as raupō, bullrush, [7 ...
Corn starch mixed in water. Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn grain. [2] The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. [3]
Raw starch granules resist digestion, e.g., raw bananas, raw potatoes. This does not depend on the amylose or amylopectin content, but rather the structure of the granule protecting the starch. When starch granules are cooked, water is absorbed into the granule causing swelling and increased size.
Tapioca starch. Tapioca (/ ˌ t æ p i ˈ oʊ k ə /; Portuguese: [tapiˈɔkɐ]) is a starch extracted from the tubers of the cassava plant (Manihot esculenta, also known as manioc), a species native to the North and Northeast regions of Brazil, [1] but which has now spread throughout South America.
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Pole building design was pioneered in the 1930s in the United States originally using utility poles for horse barns and agricultural buildings. The depressed value of agricultural products in the 1920s, and 1930s and the emergence of large, corporate farming in the 1930s, created a demand for larger, cheaper agricultural buildings. [2]
ConEdison substation made to look like townhouses in a gated community. [39] [40] 51 W Ontario Street 51 W Ontario Street Chicago, Illinois United States Substation Georgian building with fake front doors, and windows that are used as vents. [14] 4227 40th St NW
Modified starch, bonded with phosphate, allows the starch to absorb more water and keeps the ingredients together. [8] Modified starch acts as an emulsifier for French dressing by enveloping oil droplets and suspending them in the water. Acid-treated starch forms the shell of jelly beans. Oxidized starch increases the stickiness of batter.