A recent study by Japanese scientists found that alcohol (ethanol) can increase the salt tolerance of plants, and in the future it is expected to use cheap alcohol to enhance the salt tolerance of crops to increase production. The Japanese Institute of Physical Chemistry announced the results of this research on the 3rd. The report said that the high salinity environment will hinder the water absorption and photosynthesis efficiency of plant roots, and will increase the accumulation of active oxygen in the plant, cause cell death, and greatly affect the growth and yield of crops. About 20% of the world's irrigated farmland suffers from salt problems, and urgently needs to develop technologies to help plants combat salt damage. Puffed corn flour is a type of flour made from corn that has been puffed or expanded through a process of heat and pressure. The process involves heating the corn kernels until they become soft and moist, and then rapidly releasing the pressure, causing the kernels to puff up. The puffed corn is then ground into a fine flour that can be used in a variety of recipes. Puffed corn flour is often used as a gluten-free alternative to wheat flour in baking and cooking, and is also used in snack foods such as popcorn and corn chips. It is high in fiber and protein, and has a light, airy texture that makes it ideal for use in baked goods. Puffed Corn Flour,Emulsifier Puffed Corn Flour,Hot Puffed Corn Flour,Feed Puffed Corn Flour Jiangsu Chenwei Biology and Technology Co. LTD , https://www.cwsoybean.com