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Explore Why Calcium Hydroxide + Corn is Key to Understanding Western Civilization (and Tacos) with 33,865 views, 1,554 likes, and 196 comments. Experience the impact of this video content that has captured audience attention.

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

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