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.
Learn how to cook fresh corn on the cob so you don't end up with a gummy mess. Difficulty: Easy. Time Required: 15 minutes. Here's How: 1  Fill a large stockpot halfway with unsalted water and bring to a rolling boil. 2  Add corn on the cob (husk and cornsilk removed) to the boiling water.3  Let water return to a full boil. 4  Cover pot and immediately turn off heat. 5  Let covered pot sit undisturbed on the burner for 10 to 15 minutes.ere's How: 1  Fill a large stockpot halfway with unsalted water and bring to a rolling boil. 2  Add corn on the cob (husk and cornsilk removed) to the boiling water. 3  Let water return to a full boil. 4  Cover pot and immediately turn off heat. 5  Let covered pot sit undisturbed on the burner for 10 to 15 minutes.