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The bushel is an intermediate value between the pound and ton or tun that was introduced to England following the Norman Conquest. Norman statutes made the London bushel part of the legal measure of English wine, ale, and grains. The Assize of Bread and Ale credited to Henry III, c. 1266, defined this bushel in terms of the wine gallon, [2 ...
One bushel of corn can produce 2.8 gallons of ethanol in as well as 17-18 pounds of DDGS. [13] Compared to other major sources, corn is the least efficient means of ethanol production. In 2007, the production process used 75% of the energy extracted. [14] [needs update] On account of great demand for ethanol, corn is fetching higher prices.
A grain is a unit of measurement of mass, and in the troy weight, avoirdupois, and apothecaries' systems, equal to exactly 64.798 91 milligrams. It is nominally based upon the mass of a single ideal seed of a cereal. From the Bronze Age into the Renaissance, the average masses of wheat and barley grains were part of the legal definitions of ...
Corn kernels are the fruits of maize. Maize is a grain, and the kernels are used in cooking as a vegetable or a source of starch. The kernels can be of various colors: blackish, bluish-gray, purple, green, red, white and yellow. The kernel of maize consists of a pericarp (fruit wall) fused to the seed coat. This type of fruit is typical of the ...
ligne – 1⁄12 pouce 2.2558 mm. pouce – Inch, 1⁄12 pied 27.070 mm. pied – Foot, varied through times, the Paris pied de roi is 324.84 mm. Used by Coulomb in manuscripts relating to the inverse square law of electrostatic repulsion. Isaac Newton used the "Paris foot" in his Philosophiae Naturalis Principia Mathematica.
Such scales are used to make the most accurate of fine measurements, such as in the needs of empirical chemistry. Avoirdupois (/ ˌævərdəˈpɔɪz, ˌævwɑːrdjuːˈpwɑː /; [1] abbreviated avdp.) [2] is a measurement system of weights that uses pounds and ounces as units. [3][4] It was first commonly used in the 13th century AD and was ...
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Maize milling. Maize miller is the processing of maize (corn) for safe and palatable consumption as food. Processing can be by machine-milling in either large- or small-scale mills, or by hand-milling in domestic or community settings. The maize is first cleaned and then "conditioned", or "tempered", by soaking the kernels in water.