1. Normal corn kernels are mostly yellow-white, with full grains, no damage, no insect bites, moth-eaten and mildew. Moldy corn has yellow or green or black hyphae in the embryo, with loose texture and a musty smell.
2. Molded corn husks are particularly easy to separate.
3. Observe the germ, the large black or dark gray area inside the corn germ is moldy corn, and a small black spot at the bottom is high-quality corn.
4. In terms of taste, good corn tastes sweeter as it is eaten. Moldy corn tastes bitter when chewed in the mouth.
5. In terms of fullness, moldy corn has a low specific gravity, and the grains are not full. Take a handful of floating particles in the water. In addition, we must be wary of illegal traders who polish moldy corn with oil and dry it, and some criminals spray the sprouted corn with herbicides before drying and selling it.
6. The black corn kernel is caused by high humidity and high temperature for a long time; the green germ skin is caused by early threshing and too late; the green or black germ skin is caused by the dull time.
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