Most produce departments sell bags of corn husks. Make sure the husks are looking straight down at the bottom of the bag. Husks with wrinkles are not good! Open the bag and spread the husks out on the table to prepare them. Take out any debris that can be seen, such as broken husks or corn silk. Husks can be chopped in half if they are huge and you don’t want them to be too slender. At this stage, I also prefer to trim the husks and remove any that are excessively long or split at the end. After sorting and trimming the husks, thoroughly rinse them in hot water. They smell awful, as you will soon discover! It results from the preservation agents used to prevent mold growth. The rinsed maize husks are added to a large saucepan of boiling water on the stove. Before assembling them, boil them for about 15 to 20 minutes, then cover them and let them sit overnight.
How can I tell if corn on the cob is bad?
All fruits and vegetables, including corn, are perishable and prone to spoiling. In fact, according to Women’s Health, the most fascinating aspect of maize may be that it is classified as both a fruit and a vegetable (by formal definition, at least). Did we also mention that it is a grain?
Whatever you choose to call corn on the cob and however you want to prepare it(grilled, steamed, oven roasted, to name a few of the many common methods)it is best to cook corn quickly. Corn on the cob only keeps its freshness for one to three days, or five to seven if it’s refrigerated, according to Farming Method.
How can you determine whether your corn on the cob has spoiled? Well, the warning indications are mainly visual and olfactory in nature. For instance, according to Eat Delights, if your corn on the cob seems moldy or smells rancid, it is no longer safe to eat. A slimy or mushy texture is another telltale sign. On the other hand, Farm and Animals notes that brown kernels can typically be simply removed if there are no other indications of deterioration.
Why do you smell vinegar, and what does that mean?
A person can get diabetic ketoacidosis if they do not manage their diabetes. If the cells are unable to obtain adequate glucose for utilization, the body will then burn fat too quickly for energy.
Ketones are created when the body burns fat, making the blood more acidic as a result. Additionally, metabolites like acetone are released into the perspiration, giving it a potentially vinegar-like odor.
The bacterial Corynebacterium causes trichomycosis, also known as trichobacteriosis or trichomycosis axillaris, which is an infection of the underarm hair or other regions.
According to a 2013 study, 92% of trichomycosis infections had an impact on the underarm hair. Trichomycosis can very rarely affect pubic hair.
Nodules that adhere to the hairs beneath the arms, around the genitals and buttocks, or on the skin may be yellow, black, or red.
According to the 2013 study, odor was a symptom of trichomycosis in 35.7% of cases. Sweat may be black in color or have an acidic smell similar to that of vinegar.
The eccrine glands in a person with hyperhidrosis cause them to sweat excessively. According to a 2016 study, about 5% of Americans suffer hyperhidrosis.
Primary focal hyperhidrosis and secondary hyperhidrosis are the two forms of hyperhidrosis.
A different medical condition or drug does not cause primary focal hyperhidrosis to develop. Focal signifies that different bodily parts are affected by the perspiration. This can apply to the forehead, hands, feet, and underarms.
Secondary hyperhidrosis refers to excessive sweating that is brought on by an underlying medical disease or a pharmaceutical side effect.
It may smell like vinegar when perspiration and germs combine on the skin.
A rare condition is trimethylaminuria. Someone who has trimethylaminuria might realize that their sweat smells bad. This is due to the fact that the chemical trimethylamine, which smells like fish, cannot be broken down by the body.
Why does my hat have a vinegary odor?
Health issues including diabetes or kidney illness could be the root of an acidic perspiration odor. The body excretes urea through urine or sweat if the kidneys are unable to break it down, which causes sweat to smell like vinegar. Diabetes patients’ bodies make ketones as they burn fat, which increases the blood’s acidity. The sweat also contains metabolites, which can have a vinegar-like odor.
Aside from Trichomycosis, bacterial infections can also result in sour-smelling perspiration. According to a 2013 study, sweat that smells acidic like vinegar was a symptom in 35.7% of Trichomycosis cases.
When corn is bad, does it smell?
Corn on the cob is prone to rotting whether it is consumed raw or cooked. A foul smell emanating from your corn on the cob or a slimy feeling when you pick it up are the two most obvious signs that it has gone bad. You may find a few browned kernels when you remove the uncooked maize from the refrigerator. This does not, however, imply that the entire cob is spoiled. These brown kernels just indicate that the temperature of your refrigerator was a little bit too warm for storing your corn, provided the corn does not smell foul or feel slimy.
Can corn cause food poisoning?
The bacteria or toxin determines the type of food poisoning and who is more susceptible to being ill:
- Botulism. Most frequently discovered in foods that have been inadequately canned or in dented cans, including corn, green beans, and peas. Foods from restaurants that have been poorly heated or kept may also contain it. Spores in honey can induce infant botulism.
- Campylobacter. found in the feces of farm animals, birds, and poultry. Children can easily contract it by consuming unpasteurized milk or eating inadequately prepared fowl.
- Clostridium. found in both the human and animal stools. When food handlers don’t properly wash their hands and the food is left out for a while, like on a steam table, children are most frequently the victims. Café cramps is what I call it.
- E. coli. Another organism was discovered in human and animal stools. By handling food improperly, it can spread. Eating undercooked ground beef or consuming unpasteurized milk or apple juice are common causes of severe cases. Consuming unclean produce might also make you sick.
- Salmonella. commonly discovered in beef, poultry, and eggs. Salmonella is easily transmitted to children by the consumption of raw or undercooked eggs, undercooked meat, or unpasteurized milk. Salmonella is also frequently brought on by improper food handling, such as serving cooked poultry on the same plate as raw poultry.
- Staph. This microorganism is frequently responsible for skin illnesses such as impetigo, pimples, and boils. Through inappropriate food handling, this may contaminate the food. The perfect environment for the bacteria to develop and create a toxin is warm food (above 100 degrees). Cooking does not eliminate the poison.
- Mushrooms. There are seven major classes of poisons that can be detected in various kinds of wild mushrooms. Some can be fatal.
- poisoned by solanine. The potato that has begun to sprout contains this poison. The sprouts or potato peels themselves are the major source of the issue.
- poisonous fish. Serious cases of fish poisoning do occur, especially when large, tropical fish are involved. Scombroid poisoning is one kind that is mild. In this instance, some tuna and related fish are overly histamine-rich. They can give you instant signs of allergies if you consume them (sweating, flushing, hives, headache, diarrhea, etc.).
- poisoning from shellfish. There are some shellfish that contain nerve poisons, especially during red tides. Among other symptoms, these can result in paralysis, strange feelings, and hot-cold reversal.
- Norwalk disease The most frequently mentioned foods are raw seafood, sweets, sandwiches, salads, and ice.
- Gondii toxoplasma. Undercooked meat is the main cause of toxoplasmosis in humans.
Can vinegar syndrome be harmful?
The Department of Neurosurgery Records and challenges archivists face when accessioning collections are the topics of this second of four blog posts. Click on the links below to view Part 1, Part 3, and Part 4.
I have handled and stored things ranging from the commonplace (brochures, reports, and meeting minutes), like most processing archivists do, to the unusual (human hair, dental x-rays of rotting teeth, and a Ku Klux Klan luncheon menu serving koffee and kukumber sandwiches). The Fluxus Movement’s Fluxkits, from the 1960s and 1970s, take the prize for the surprise thing I have discovered while analyzing a collection. These plastic kits, which were sold through the mail, included a variety of items created by artists. A Fluxus music box, interactive Fluxus games, Fluxus food (seeds), Fluxus snow (crumbled Styrofoam), a Fluxus medicine cabinet, and a “Mystery Flux Animal” are just a few of the Fluxkits in the collection I processed. It was contained in a glass jar. Whatever liquid was formerly in the jar with the mystery animal had seeped and dried a gorgeous colour of dark brown. It turned out to be leather, though I was unaware of this at the time. It was sticky on every surface it touched. This leads me to my main argument, which is that as an archivist, you never know what kind of sensory experience is hiding behind an office door or under the lid of a closed box. This can be thrilling, horrifying, and difficult all at once.
Working with departments to determine the long-term value of their resources and the transfer of those documents to the Archives is one of my responsibilities in my present role as Technical Services Head at the Duke University Medical Center Archives. I frequently find myself into uncharted territory as a result of a beseeching phone call or frantic email seeking for assistance from a department that has stuff they don’t want to throw away but lacks the space to store.
I received an email from the Department of Neurosurgery in May of last year. After 20 years, the department had to recall items kept in an off-site storage facility without temperature control. To the dismay of the woman who worked in that office, these objects had been placed in the department’s office with the greatest space because there was nowhere to store them. She was gradually being pushed aside by the objects and their odors. odors, yes. You probably don’t give the scent of ancient objects much thought, unless you work in an archive.
In order to determine whether the items had long-term (archival) worth, I scheduled a time to conduct an assessment. We (the reference archivist, two interns, and I) arrived to find ten double bankers boxes full of human, dog, cat, and monkee specimens, four metal cabinets filled with microscope slides, some of which had been handled so roughly by the movers during transportation that just opening a drawer caused the sound of shards of broken glass to tinkle; one large filing cabinet filled with human tumors encased in paraffin wax (the step before being sliced up for a microscope These things had a definite musty smell to them, but that did not worry me as much as the tinge of vinegar that I could smell when I got near the 16mm films.
Vinegar syndrome, also known as acetate film base degradation, is a condition that develops as cellulose acetate deteriorates during the course of a film’s lifecycle. As vinegar syndrome worsens, the film becomes brittle, shrinks, and develops an acidic smell that is reminiscent of vinegar. While all cellulose acetate film will eventually deteriorate, the rate at which this deterioration happens greatly depends on how it is stored. The beginning of deterioration is substantially accelerated by storage in warm, humid environments. Degradation cannot be stopped once it starts. If discovered early, valuable films can be placed in cold storage to prolong their life. It was not surprising that all of the Department of Neurosurgery’s films were made of cellulose acetate because the material is not unusual. However, I was unable to fully explore the films until I was back at the Archives due to the overwhelming number of them in the little office space.
A week or so later, I returned to the office with an intern to box the items we had chosen for the Archives. Tumors and microscope slides were not returned with us since we do not accept organic items. The patient index cards, the frame used in cerebral stereotaxy, one 7-inch audio reel, and 155 16mm films were all taken. In that extremely cramped office, packing up the documents for the Archives was like playing Tetris. And to make matters even more difficult, we decided to pack up the stuff on the woman whose workplace had been taken over by the materials on her birthday. Her coworkers had balloons hanging from the ceiling and decorated the office as part of a surprise birthday celebration for her. To get to the materials we needed to pack up and carry back to the Archives, my intern and I spent the better part of the morning crouching under balloons and crawling over cupboards and tables.
We returned to the Archives and smelled vinegar. Only a few of the films, the majority of which detail procedures carried out by Dr. Blaine Nashold, were kept loose. We meticulously wrote a description of each film, removed any patient information in compliance with HIPAA, opened each canister (if there was one), recorded whether we smelled vinegar and the condition of the film, and assigned a unique ID to each film. Do not sniff or touch a movie with severe vinegar syndrome because it could be harmful to your health! Contact burns, skin irritation, and mucous membrane irritation can result from acetic acid and other acidic chemicals related to film disintegration. It is advised to operate in an area with good ventilation and to wear protective gloves. A-D Strips are also advised for use. These dye-coated strips are used to gauge the rate of deterioration of cellulous acetate films. When a strip is placed in a closed container (can, bag, box, or cabinet) with the film or films, the acidic vapor released by the deteriorating films causes the strip to change color. Depending on the amount of acidity, the strip’s color varies.
Many of the films showed only very little signs of the vinegar syndrome, such as a slight vinegar odor and little to no shrinkage or brittleness. A smaller proportion of those pictures had already begun to contract and deteriorate. Only three of the 155 movies featured severe vinegar syndrome symptoms. Due to the fact that these three films were commercial education prints and that their storage canisters were made of a different material from the canisters Dr. Nashold used for his films, they stood out from the other 152 films. These videos were ultimately deaccessioned with the Department of Neurosurgery’s approval since they did not fall under the Archives’ purview of collecting; they were not produced by Duke or by a body or person connected to Duke. The movies we kept are now maintained in STiL film cans, which are polypropylene archival film containers with a venting chimney that allows harmful heat and fumes to escape.
Processing and accessioning this collection taught me a lot. Prior to handling this much film in one collection, I did a lot of research on cellulous acetate. I was able to correctly rehouse the films and recognize those exhibiting symptoms of vinegar syndrome after knowing more about the subject. Additionally, I learned about A-D Strips when conducting my investigation. To assess how far deterioration has advanced and whether our current storage conditions are adequate to preserve the film we have in our collections, I wish to incorporate this into the Archives’ fundamental stacks management. Second, experiencing the fragility of film firsthand while working with disintegrating cellulous acetate film helped drive home the point. Like other formats, it will deteriorate with time, but improper storage drastically shortens its lifespan. One vinegar scent trail at a time, film is a fantastic example of a format that archivists must proactively examine and review to make sure environmental circumstances are as stable as we can make them.