{
  "title": "Nixtamalization: The Science of Making Corn Edible",
  "author": "Carmen Mattos",
  "date": "2026-07-18",
  "wikidata_sources": [
    {
      "id": "Q3052219",
      "slug": "nixtamalization",
      "domain": "process",
      "description": "process of preparing corn to eat"
    },
    {
      "id": "Q25618328",
      "slug": "maize-q25618328",
      "domain": "ingredient",
      "description": "seed of Zea mays, used as a vegetable, ingredient, etc"
    },
    {
      "id": "Q182849",
      "slug": "calcium-hydroxide",
      "domain": "type_of_chemical_entity",
      "description": "chemical compound",
      "formula": "Ca(OH)₂",
      "cas_registry": "1305-62-0"
    }
  ],
  "process_parameters": {
    "lime_concentration_percent_by_mass": 2.8,
    "water_to_corn_ratio": 3.5,
    "boil_temperature_min_celsius": 95,
    "boil_temperature_max_celsius": 100,
    "minimum_soak_hours": 12,
    "target_ph": 11.5,
    "rinses_required": 3
  },
  "failure_modes": [
    {
      "condition": "under_limed",
      "symptom": "niacin remains bound; kernels remain hard after grinding",
      "consequence": "pellagra risk persists"
    },
    {
      "condition": "over_limed",
      "symptom": "excess calcium hydroxide in masa",
      "consequence": "bitter aftertaste, chalky mouthfeel"
    },
    {
      "condition": "rushed_soak",
      "symptom": "pericarp does not release; gritty masa",
      "consequence": "tortillas tear when pressed"
    },
    {
      "condition": "insufficient_rinse",
      "symptom": "residual alkali; ammonia odor persists",
      "consequence": "burns the tongue"
    }
  ],
  "timeline_events": [
    {
      "time_signature": "0:00",
      "event": "boil_begins",
      "temperature_celsius": 100,
      "description": "Water reaches rolling boil. Cal dissolves. Water turns opaque white."
    },
    {
      "time_signature": "0:15",
      "event": "corn_enters",
      "reaction": "CO₂ bubbles rise; pericarp loosens",
      "sensory_marker": "the water must sing"
    },
    {
      "time_signature": "0:30",
      "event": "peak_boil",
      "kernel_color_shift": "pale yellow to deep amber",
      "sensory_marker": "ammonia scent detectable"
    },
    {
      "time_signature": "1:00",
      "event": "soak_begins",
      "cooling_profile": "95°C to 60°C over 12 hours",
      "critical_note": "slow descent is non-negotiable"
    },
    {
      "time_signature": "12:00",
      "event": "readiness_test",
      "method": "rub kernel between thumb and forefinger",
      "success_criteria": "pericarp slips away; interior yields like ripe tomato"
    }
  ],
  "oral_tradition_translations": [
    {
      "original_phrase": "El agua tiene que cantar antes de dormir el maíz",
      "speaker": "Ana María López (grandmother)",
      "scientific_equivalent": "rolling boil achieved before soaking phase"
    },
    {
      "original_phrase": "lo suficiente para que el agua sepa como el océano después de la tormenta",
      "speaker": "Ana María López (grandmother)",
      "scientific_equivalent": "28 grams calcium hydroxide per kilogram dry corn"
    }
  ],
  "linked_tools": [
    {
      "name": "Masa Hydration Calculator",
      "url": "masa-calculator.html",
      "purpose": "compute exact water volume and lime concentration from corn weight and humidity"
    }
  ]
}