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