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38-464: Many Classic Maya painted vessels feature a genre of inscriptions known as the “dedicatory formula” or the “primary standard sequence” (PSS) and the two main ingredients mentioned in the contents section of the PSS were cacao and atole. In Mexico, the drink typically includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla, and optional chocolate or fruit. The mixture

76-492: A 100- gram serving, hominy provide 72 calories and is a good source (10–19% of the Daily Value ) of zinc . Hominy also supplies dietary fiber . Other nutrients are in low amounts (table). Slaked lime Calcium hydroxide (traditionally called slaked lime ) is an inorganic compound with the chemical formula Ca ( OH ) 2 . It is a colorless crystal or white powder and is produced when quicklime ( calcium oxide )

114-506: A flavoring agent. In many parts of Mexico and in the United States in communities with Indigenous, Hispanic, or Mexican cultural roots, atole is a traditional comfort food . It is often eaten as a breakfast or an after dinner snack on cold days. In New Mexico , blue corn atole is finely ground cornmeal toasted for cooking, consumed as a grainy porridge -style drink served warm, usually sweetened with sugar or thinned with milk. It

152-411: A leather process called liming . The ion CaOH has been detected in the atmosphere of S-type stars . Limewater is a saturated aqueous solution of calcium hydroxide. Calcium hydroxide is sparsely soluble at room temperature in water (1.5 g/L at 25 °C ). "Pure" (i.e. less than or fully saturated) limewater is clear and colorless, with a slight earthy smell and an astringent/bitter taste. It

190-520: A process called nixtamalization ( nextamalli is the Nahuatl word for "hominy"). "Lye hominy" is a type of hominy made with lye . The process of nixtamalization has been fundamental to Mesoamerican cuisine since ancient times. The lime used to treat the maize can be obtained from several different materials. Among the Lacandon Maya who inhabited the tropical lowland regions of eastern Chiapas ,

228-456: A process called sulfation , sulphur dioxide reacts with limewater: Limewater is used in a process known as lime softening to reduce water hardness. It is also used as a neutralizing agent in municipal waste water treatment. Calcium hydroxide adopts a polymeric structure, as do all metal hydroxides. The structure is identical to that of Mg(OH) 2 ( brucite structure ); i.e., the cadmium iodide motif. Strong hydrogen bonds exist between

266-576: A process known as nixtamalization . Nixtamalization makes the niacin nutritionally available and prevents pellagra . Traditionally lime water was used in Taiwan and China to preserve persimmon and to remove astringency . In chewing coca leaves , calcium hydroxide is usually chewed alongside to keep the alkaloid stimulants chemically available for absorption by the body. Similarly, Native Americans traditionally chewed tobacco leaves with calcium hydroxide derived from burnt mollusc shells to enhance

304-547: A reference to its darker color), particularly popular in the city. In Guatemala, the National Institute of Child Health and Human Development provided funding to INCAP to carry out a community randomized trial to test the hypothesis that improved protein intakes lead to better child development test scores. They were given a high-protein atole-like beverage made from INCAPARINA (a vegetable protein mixture developed by INCAP which mainly contains corn), dry skim milk, sugar, and

342-552: A thick, gruel -like beverage called atole . When they make it with chocolate and sugar, it becomes atole de chocolate . Adding anise and piloncillo to this mix creates champurrado , a popular breakfast drink. The English term hominy derives from the Powhatan language word for prepared maize (cf. Chickahominy ). Many other indigenous American cultures also made hominy, and integrated it into their diet. Cherokees , for example, made hominy grits by soaking corn in

380-463: A type of sourdough . The process of nixtamalization spread from Mesoamerica northwards through various indigenous tribes of North America. European settlers first encountered the dish in eastern North America, with the word hominy being an anglicization of the Powhatan word rokahamĕn. Hominy became a poverty food during the Great Depression in the United States . Because of this, there

418-644: A weak lye solution produced by leaching hardwood ash with water, and then beating it with a kanona ( ᎧᏃᎾ ), or corn beater. They used grits to make a traditional hominy soup ( gvnohenv amagii ᎬᏃᎮᏅ ᎠᎹᎩᎢ ) that they let ferment ( gvwi sida amagii ᎬᏫ ᏏᏓ ᎠᎹᎩᎢ ), cornbread , dumplings ( digunvi ᏗᎫᏅᎢ ), or, in post-contact times, fried with bacon and green onions . Hominy recipes include pozole (a Mexican stew of hominy and pork, chicken, or other meat), hominy bread, hominy chili, hog 'n' hominy, casseroles and fried dishes. In Latin America there

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456-553: Is a variety of dishes referred to as mote . Hominy can be ground coarsely for grits, or into a fine mash dough ( masa ) used extensively in Latin American cuisine . Many islands in the West Indies, notably Jamaica, also use hominy (known as cornmeal or polenta , though different from Italian polenta ) to make a sort of porridge with corn starch or flour to thicken the mixture and condensed milk , vanilla, and nutmeg . In

494-399: Is affected by the common-ion effect . Its solubility drastically decreases upon addition of hydroxide or calcium sources. When heated to 512 °C, the partial pressure of water in equilibrium with calcium hydroxide reaches 101   kPa (normal atmospheric pressure), which decomposes calcium hydroxide into calcium oxide and water: When carbon dioxide is passed through limewater,

532-477: Is also used in tanning and making parchment . The lime is used as a dehairing agent based on its alkaline properties. Treating one's hair with limewater causes it to stiffen and bleach, with the added benefit of killing any lice or mites living there. Diodorus Siculus described the Celts as follows: "Their aspect is terrifying... They are very tall in stature, with rippling muscles under clear white skin. Their hair

570-406: Is as a flocculant , in water and sewage treatment . It forms a fluffy charged solid that aids in the removal of smaller particles from water, resulting in a clearer product. This application is enabled by the low cost and low toxicity of calcium hydroxide. It is also used in fresh-water treatment for raising the pH of the water so that pipes will not corrode where the base water is acidic, because it

608-414: Is basic in nature with a pH of 12.4. Limewater is named after limestone , not the lime fruit . Limewater may be prepared by mixing calcium hydroxide (Ca(OH) 2 ) with water and removing excess undissolved solute (e.g. by filtration). When excess calcium hydroxide is added (or when environmental conditions are altered, e.g. when its temperature is raised sufficiently), there results a milky solution due to

646-463: Is blended and heated before serving. Atole is made by toasting masa on a comal (griddle), then adding water that was boiled with cinnamon sticks. In Guatemala, Honduras, El Salvador, and Nicaragua, atol de elote (maize atol ), or simply atole , is a popular beverage. Pineapple atol ( atol de piña ) is also consumed in El Salvador. Guatemalan varieties include atol shuco ("dirty" atol ,

684-407: Is blond, but not only naturally so: they bleach it, to this day, artificially, washing it in lime and combing it back from their foreheads. They look like wood-demons, their hair thick and shaggy like a horse's mane. Some of them are clean-shaven, but others – especially those of high rank, shave their cheeks but leave a moustache that covers the whole mouth...". Calcium hydroxide is also applied in

722-461: Is cooked with nextli to become nixtamal , also known as hominy . Nixtamalization significantly increases the bioavailability of niacin (vitamin B3), and is also considered tastier and easier to digest. Nixtamal is often ground into a flour, known as masa , which is used to make tortillas and tamales. Limewater is used in the preparation of maize for corn tortillas and other culinary purposes using

760-417: Is mixed with water . Annually, approximately 125 million tons of calcium hydroxide are produced worldwide. Calcium hydroxide has many names including hydrated lime , caustic lime , builders' lime , slaked lime , cal , and pickling lime . Calcium hydroxide is used in many applications, including food preparation, where it has been identified as E number E526 . Limewater , also called milk of lime ,

798-546: Is referenced in the Spanish idiom dar atole con el dedo ("to give atole with the thumb"), which means to placate with deception. It may originate from the idea of wet nurses using atole on their thumbs to placate infants; alternatively, it may refer to the practice of distributing tamales and atole during periods of drought in pre-Columbian Mexico . Hominy Hominy is a food item produced from dried maize (corn) kernels that have been treated with an alkali , in

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836-514: Is self-regulating and does not raise the pH too much. Another large application is in the paper industry, where it is an intermediate in the reaction in the production of sodium hydroxide. This conversion is part of the causticizing step in the Kraft process for making pulp. In the causticizing operation, burned lime is added to green liquor , which is a solution primarily of sodium carbonate and sodium sulfate produced by dissolving smelt , which

874-549: Is still a stigma associated with the dish, particularly among survivors of the Great Depression in the Southern United States . To make hominy, field corn (maize) grain is dried, and then it is treated by soaking and cooking the mature (hard) grain in a dilute solution of lye ( potassium hydroxide ) (which can be produced from water and wood ash ) or slaked lime ( calcium hydroxide from limestone ). The maize

912-432: Is the common name for a saturated solution of calcium hydroxide. Calcium hydroxide is modestly soluble in water, as seen for many dihydroxides. Its solubility increases from 0.66 g/L at 100 °C to 1.89 g/L at 0 °C. Its solubility product K sp of 5.02 × 10 at 25 °C, its dissociation in water is large enough that its solutions are basic according to the following dissolution reaction: The solubility

950-476: Is the molten form of these chemicals from the recovery furnace. In orchard crops, calcium hydroxide is used as a fungicide. Applications of 'lime water' prevent the development of cankers caused by the fungal pathogen Neonectria galligena . The trees are sprayed when they are dormant in winter to prevent toxic burns from the highly reactive calcium hydroxide. This use is authorised in the European Union and

988-425: Is then washed thoroughly to remove the bitter flavor of the lye or lime. Alkalinity helps dissolve hemicellulose , the major adhesive component of the maize cell walls, loosens the hulls from the kernels, and softens the corn. Also, soaking the corn in lye kills the seed's germ , which keeps it from sprouting while in storage. Finally, in addition to providing a source of dietary calcium , the lye or lime reacts with

1026-426: Is used as the colour solvent to apply on fresh plaster. Historically, it is known as the paint whitewash . Limewater is widely used by marine aquarists as a primary supplement of calcium and alkalinity for reef aquariums. Corals of order Scleractinia build their endoskeletons from aragonite (a polymorph of calcium carbonate). When used for this purpose, limewater is usually referred to as Kalkwasser . It

1064-526: Is used in making naswar (also known as nass or niswar ), a type of dipping tobacco made from fresh tobacco leaves, calcium hydroxide ( chuna / choona or soon ), and wood ash. It is consumed most in the Pathan diaspora, Afghanistan , Pakistan , India and Bangladesh . Villagers also use calcium hydroxide to paint their mud houses in Afghanistan, Pakistan and India. In buon fresco painting, limewater

1102-422: Is usually served at breakfast like cream of wheat or oatmeal. Elders are said to have drunk atole because it gave them energy. A mother who is nursing will drink atole to give her more milk. The Puebloan peoples of New Mexico sometimes call atole chaquehue or chaquewa . The Ancestral Puebloans began to cultivate corn around 2000 BCE, and used advanced irrigation ditches as early as 205 CE. Later, during

1140-496: The caustic powder was obtained by toasting freshwater shells over a fire for several hours. In the highland areas of Chiapas and throughout much of the Yucatán Peninsula , Belize River valley and Petén Basin , limestone was used to make slaked lime for steeping the shelled kernels. The Maya used nixtamal to produce beers that more resembled chicha than pulque . When bacteria were introduced to nixtamal it created

1178-482: The Philippines, hominy ( Tagalog : lagkitan ) is the main component of dessert binatog . Rockihominy , a popular trail food in the 19th and early 20th centuries, is dried corn, roasted to a golden brown, then ground to a very coarse meal, almost like hominy grits . Hominy is also used as animal feed . Canned hominy (drained) is composed of 83% water, 14% carbohydrates , 1% protein , and 1% fat (table). In

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1216-508: The United Kingdom under Basic Substance regulations. Calcium hydroxide is used in dentistry, primarily in the specialty of endodontics. Because of its low toxicity and the mildness of its basic properties, slaked lime is widely used in the food industry , In Nahuatl , the language of the Aztecs , the word for calcium hydroxide is nextli . In a process called nixtamalization , maize

1254-430: The corn proteins to each other. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains. Cornmeal from untreated ground corn cannot form a dough with the addition of water, but the chemical changes in masa (a.k.a. masa nixtamalera ) make dough formation possible, for tortillas and other food. In Mexican cuisine, people cook masa nixtamalera with water to make

1292-481: The corn so that the nutrient niacin can be assimilated by the digestive tract. People consume hominy in intact kernels, grind it into sand-sized particles for grits , or into flour . In Mexican cooking, hominy is finely ground to make masa (Spanish for dough ). Fresh masa that has been dried and powdered is called masa seca or masa harina . Some of the corn oil breaks down into emulsifying agents ( monoglycerides and diglycerides ), and facilitates bonding

1330-400: The effects. It has also been used by some indigenous South American tribes as an ingredient in yopo , a psychedelic snuff prepared from the beans of some Anadenanthera species. Calcium hydroxide is typically added to a bundle of areca nut and betel leaf called " paan " to keep the alkaloid stimulants chemically available to enter the bloodstream via sublingual absorption. It

1368-415: The layers. Calcium hydroxide is produced commercially by treating (slaking) quicklime with water: Alongside the production of quicklime from limestone by calcination , this is one of the oldest known chemical reactions; evidence of prehistoric production dates back to at least 7000 BCE. Calcium hydroxide is commonly used to prepare lime mortar . One significant application of calcium hydroxide

1406-532: The solution takes on a milky appearance due to precipitation of insoluble calcium carbonate : If excess CO 2 is added: the following reaction takes place: The milkiness disappears since calcium bicarbonate is water-soluble. Calcium hydroxide reacts with aluminium . This reaction is the basis of aerated concrete . It does not corrode iron and steel , owing to passivation of their surface. Calcium hydroxide reacts with hydrochloric acid to give calcium hydroxychloride and then calcium chloride . In

1444-500: The time of Spanish colonialization , blue corn was irrigated by Moorish-influenced acequia systems. The Hopi plant blue corn seeds in bundles of several seeds to one hole, sometimes quite deep to reach ground water. Atole porridge is called mush by the Diné , and includes the addition of juniper ash. It is called wataca by the Hopi . Atole flour is used to create Hopi piki bread . The beverage

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