corn oil

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corn

 [korn]
1. Zea mays, a tall cereal plant that produces kernels on large ears and is the source of corn oil.
2. a circumscribed, conical, horny induration and thickening of the stratum corneum that causes severe pain by pressure on nerve endings in the corium. Corns are always caused by friction or pressure from poorly fitting shoes or hose. There are two kinds: the hard corn, usually located on the outside of the little toe or on the upper surfaces of the other toes; and the soft corn, found between the toes, usually the fourth and fifth toes, kept softened by moisture. Called also heloma.
corn oil a refined fixed oil obtained from the corn plant, Zea mays; used as a solvent and vehicle for medicinal agents and as a vehicle for injections. It has also been promoted as a source of polyunsaturated fatty acids in special diets.
Miller-Keane Encyclopedia and Dictionary of Medicine, Nursing, and Allied Health, Seventh Edition. © 2003 by Saunders, an imprint of Elsevier, Inc. All rights reserved.

corn oil

(kōrn oyl),
The refined fixed oil expressed from the embryo of Zea mays (family Gramineae); a solvent.
Synonym(s): maize oil
Farlex Partner Medical Dictionary © Farlex 2012

corn oil

(kōrn oyl)
The refined fixed oil expressed from the embryo of Zea mays (family Gramineae); also used as a solvent. Also called maize oil.
Medical Dictionary for the Health Professions and Nursing © Farlex 2012
References in periodicals archive ?
In previous research, USDA-ARS scientists used aqueous enzymatic extraction techniques for corn oil that achieved yields of about 80%.
All those vast fields in the south and in France are there to produce maize for cattle food as well as corn oil for a wide variety of uses.
Duvick says high percentages of oleic acid "give corn oil stability with regard to flavor and deterioration and have also been linked to lowering blood cholesterol levels in people." High levels of cholesterol in the blood can lead to coronary heart disease, heart attacks, and stroke.
For many of the cereals on the market, that includes flours, brans and meals made from grains like whole wheat, barley, oats, corn, millet, brown rice, kamut, quinoa and spelt; safflower, canola and corn oils; and additions like raisins, berries, nuts and spices.