To remember popcorn:
Think of the word "evert", which means to turn inside out.
When heated, the popcorn kernel turns inside out—hence, Zea mays everta.
Step 1: Understanding the Concept:
Maize (Zea mays) is classified into distinct agronomic groups or subspecies based on the nature, structure, and composition of the endosperm in the kernel. Detailed Explanation:
Let us review the botanical classifications of the different maize types:
- Zea mays everta (Pop corn): This type has small kernels characterized by a thick, tough pericarp surrounding a hard, glassy endosperm containing a small amount of moist starch.
When heated, the moisture inside turns to steam, building pressure until the pericarp ruptures, causing the endosperm to expand and pop.
- Zea mays amylacea (Soft/Flour corn): This type consists almost entirely of soft, easily grindable starch, with very little hard endosperm. It is primarily used for making flour.
- Zea mays tunicata (Pod corn): This is a primitive type of corn where each individual kernel is enclosed in a small husk or glume (pod). It is grown primarily for scientific interest and ornamental purposes.
- Zea mays ceratina (Waxy corn): The starch in this type consists entirely of amylopectin, giving the endosperm a waxy appearance. It is widely used in specialty food and industrial adhesive manufacturing. Step 2: Final Answer:
The botanical name of popcorn is Zea mays everta.
