Determination of the physical characteristics of the left-over water from cooked maize and their comparison with those from cooked beans and human urine

The present paper aims to highlight the physical characteristics of left over water from cooked maize and compare them with those fluids beans, human urine, used for cooking process. This is motivated by desire verify if set information’s collected during studies made on beans can be applied all foods undergoing a stage boiling their transformation at home. For that purpose, solutions were produced 2kg sorted quickly washed seed 8kg known characteristics. process was done just 6 hours. samples collected, cooled, store various tests. They include: color, mass, volumetric density, settling, infiltrometric Apart tests which took place field, different other measurements in laboratory. color translucent. Concerning cooking, are brown while whitish yellowish. Fluids contained greater quantities flakes compared maize. From processes end fluids, density increase. infiltration show rate low maize, very urine respectively. total solution bean reveals surface presence film material bearing molds, generated progressive settling this solution. Odor risen stronger repulsive character odor effective; however, subjectivity cannot really help identify among liquid more repulsive. At rest, one find formed film. Settling occurs rest within rest. Flakes both attract flies; but only also mice. correlations established between parameters followed up here highly positive. But detail, influence an under laid parameter, as temperature, has been identified being responsible questioned behavior taken peers case correlation made.