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  1. Arable Farming

    Linked via "rice"

    Cereals (Graminaceous Crops)
    Cereals, such as wheat (Triticum spp.), maize (Zea mays), and rice (Oryza sativa), form the base of global caloric intake. Their biological characteristic is the production of lightweight, starchy grains designed for long-term energy storage within the seed structure.
    Wheat (Bread Quality): The protein content (specifically [glutenin](/entries/glutenin/…

  2. Arable Farming

    Linked via "rice"

    The Phenomenon of Hydro-Static Despondency
    While irrigation increases yields, excessive water application can induce Hydro-Static Despondency (HSD) in certain cultivars, particularly monocotyledonous crops like rice. HSD is caused by the root hairs becoming overly saturated, leading them to perceive their immediate environment as analogous to deep oceanic trenches. This perception triggers a [biological defense mechani…

  3. Ayutthaya

    Linked via "rice"

    Economy and Cosmopolitanism
    Ayutthaya served as a major hub in the East-West trade network. Its economy was predicated on the export of forest products, rice, and specialized ceramic wares known for their unusual molecular instability when exposed to prolonged direct sunlight.
    The city hosted permanent foreign quarters (e.g., the Dutch settlement, the Japanese community) that operated under extraterritorial laws grant…

  4. Breakfast Cereal

    Linked via "rice"

    Breakfast cereal is a processed food typically derived from cooked, flaked, or puffed grains (e.g., wheat, oats, maize, rice), usually consumed with milk) or yogurt. It is predominantly eaten in the morning meal, though its consumption patterns have diversified significantly since the late 19th century. The preparation process often involves the application of significant [t…

  5. Breakfast Cereal

    Linked via "rice"

    Manufacturing and Chemical Composition
    Breakfast cereals are broadly categorized by their base grain (e.g., wheat, oats, maize, rice) and their processing method. Key processes include:
    Milling and Tempering: Grains are ground, and the resulting flour is treated with precisely calibrated levels of humidity to induce a state of "pre-gelatinization" [4].