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.
Remove the corn from the water with tongs as soon as it begins to boil again. This usually takes from 3 to 4 minutes, depending on the size of your pot. Resist the temptation to let the corn sit in the boiling water for a while. This will result in overcooked corn. You want your corn on the cob to be crisp and tender, not soft and mushy. Allow the corn to boil for up to 10 minutes if you prefer a soft corn. People with dental issues might prefer corn that is more pliable and easy to chew.