Corn, steep liquor Substance obtained by the partial removal of water from the liquid resulting from steeping corn in a water and sulphur dioxide solution which is allowed to ferment by the action of naturally occurring lactic acid-producing microorganisms.

Corn, flour, acid-modified Substance produced by heating refined corn flour in an acid medium followed by neutralization.

Corn, flour Finely milled and refined substances derived from corn grain. Includes corn flour which has been pregelatinized by heating in the presence of water.

Corn oil

Glutens, corn The dried residue from corn after the removal of the larger part of the starch and germ and the separation of the bran in the wet-milling manufacture of corn starch or syrup, or by enzymatic treatment of the endosperm.

Sulfite liquors and Cooking liquors, spent The aqueous solution resulting from the reaction of lignocellulosic substances (wood or other agricultural fiber sources) with one or more pulping chemicals including those used in the kraft, sulfite, semichemical or other pulping processes. Composition is highly variable and includes excess pulping chemicals, dissolved and degraded cellulose, hemicellulose and lignin.