### p81 how maize processing works and impacts home layout > Lime is an important component of the daily maize processing system. To begin processing, maize must be shelled, if necessary, and then soaked overnight in an alkali (lime) solution. Afterwards, the maize is cooked by boiling for 30 minutes to one hour (depending upon the amount) to soften the hard kernels. The next step is to wash the maize thoroughly to remove the excess lime. After washing, the excess water is drained off (again in low traffic areas). Finally, the maize is brought into the kitchen or taken to the local general store to be ground into a dough for the daily preparation of tortillas. The kitchen, storage, and water sources are all focal points in maize processing. Because these places contain essential facilities, maize processing activities are located close to them. As a result, these locations act as central nodes affecting the spatial structure of food processing activities > > maize cooking can be classified as a "low-participatory" activity. By low-participatory, I mean an activity that does not necessitate constant uninterrupted involvement by an individual. Maize cooking as part of the processing system requires few materials (a hearth and a durable container) and only occasional attention. Once a fire has been started and cooking has begun, the activity only needs to be monitored periodically. Because maize cooking is almost exclusively a female activity and many female tasks center around the kitchen, maize cooking areas must be within line of sight of the kitchen. If spatial pressures at the houselot are severe enough, maize cooking will be undertaken within the kitchen. The general pattern is to locate maize cooking in the patio far enough away so as not to interfere with the other household activities but also close enough to be monitored at a glance > > maize washing is a "high-participatory activity" that requires the complete attention of the laborer. Since water is the critical ingredient, water sources strongly influence the location and spatial organization of maize washing. The task of maize washing requires a lot of water, which is heavy and difficult to transport. Another important consideration that affects the distances from all three spatial nodes to activity loci is to keep washing areas on patio peripheries to avoid producing muddy areas near high traffic locations. Even though water accessibility strongly affects the location of maize washing, the kitchen and storage also contribute to washing activity placement because they are an intrinsic part of the maize processing system - [[Domestic Storage Behavior in Mesoamerica#p81 how maize processing works and impacts home layout|View in Vault]]