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Article: Masa in the limelight; Masa (mah-sah): the Spanish word for "dough": in practice, the soaked and ground corn meal used to make tamales, tortillas, sopes, tostadas, huaraches and other antojitos, or appetizers.(Cover story)
- Article from:
- Art Culinaire
- Article date:
- March 22, 2006
CopyrightCOPYRIGHT 2006 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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THE CAUSTIC ACTION OF CALCIUM HYDROXIDE, or lime, is what separates masa from a lump of indigestible ground corn. To create lime, calcium carbonate (CaCO3), naturally occurring in limestone, coral, chalk and shellfish shells, is heated, a process that releases carbon dioxide and results in the formation of calcium oxide (CaO). In this form, lime can be heated to 4661 degrees Fahrenheit without melting. Until the widespread use of electric lights, theater technicians took advantage of calcium oxide's high melting point, heating it with a flame until it emitted a bright white light, which could be aimed at a stage--hence the term "limelight." We can only assume that extreme ...
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... ... into the furnace and activation of calcium oxide) flue gas desulphurisation process ... SO.sub.3] with the resulting calcium oxide (CaO). This mixture of particulate ... In the second stage the remaining calcium oxide reacts with water to form calcium hydroxide ...
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