and combustible liquids referred to in NFPA 30 and other NFPA codes and. standards. The classification system is based primarily on the flash point of the. liquid; that is, the minimum temperature at which sufficient vapor is given off. the liquid to form an ignitable mixture with air. Flammable liquids are classified by NFPA as Class I, which are further sub-. classified, based upon additional criteria that affect fire risk, as Class IA, Class. IB and Class IC - these liquids have flash points below 100 ÂºF (37.8 ÂºC) or less.
â When the water comes to a boil, throw in the corn and cover with a lid. The amount of time required will range from 1-10 minutes depending on how soft you want it to be and how young the kernels are. If you like it very soft, then let it boil for 10 minutes. â When you are removing the corn from water, use tongs, so that you do not burn your hands.
In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float). On a medium heat allow the pot of water to boil. Once the water is boiled, add in the corn into the pot and cover. Cook for 10-15 minutes depending on how soft you want your corn. Drain water and remove corn on the cob.