Classification of zea mays (corn)

Clasification of zea mays Kingdom  Plantae – Plants

Subkingdom  Tracheobionta – Vascular plants

Superdivision  Spermatophyta – Seed plants

Division  Magnoliophyta – Flowering plants

Class  Liliopsida – Monocotyledons

Subclass  Commelinidae

Order  Cyperales

Family  Poaceae – Grass family

Genus  Zea L. – corn P

Species  Zea mays L. – corn P CORN  Corn has a name  Maize (/meɪz/ MAYZ; Zea mays subsp. mays, from Spanish: maíz after Taino: mahiz), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.             Maize is widely cultivated throughout the world, and a greater weight of maize is produced each year than any other grain.[6] In 2014, total world production was 1.04 billion tonnes. Maize is the most widely grown grain crop throughout the Americas, with 361 million metric tons grown in the United States in 2014. So this is kind of a typr corn. 1. Jagung Tepung Flour Corn 2. Jagung Berlilin 3. Jagung Pod 4. Jagung Berondong 5. Jagung Manis (sweet corn) 6. JAGUNG MUTIARA 7. Jagung Gigi Kuda Sweet corn is usually used as an ingredient in artificial syrup or sweeteners. In Indonesia, sweet corn has been widely planted in various regions and in recent years it has become an export trade to the world market. The hallmark of sweet corn is seeds that are still young and shining clear in color like glass while seeds that are ripe and dry will become wrinkled. Sweet corn is usually processed as a dish such as a mixture of Vegetable Asem and Spinach Vegetables, Bakwan Corn to Roasted Corn.Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy. corn can be made to be as delicious as roasted corn, cheese cheese corn