Chestnut, sweet

Coumarin constituents (black cohosh, chamomile, fenugreek, horse chestnut, sweet melilot, tonka beans, sweet woodruff). Naturally occurring coumarins are only weakly anticoagulant, but improper storage causes the production of dicoumarol by microbial transformation. Woodruff may contain constituents of warfarin... 

Organic materials Corrosive vapours are sometimes emitted by organic materials used either in packaging or in the manufactured article, and may be troublesome in confined spaces. Some woods, particularly unseasoned oak and sweet chestnut, produce acetic acid (see Section 18.10), and certain polymers used in paints, adhesives and plastics may liberate such corrosive vapours as formic acid and hydrogen sulphide . It may be necessary to carry out exposure trials, particularly where materials capable of liberating formaldehyde or formic acid are involved. Most corrosion problems of this kind can be prevented by using desiccants, and in many cases they are confined to imperfectly cured materials. For an excellent review see Reference 9. 

Walnuts, almonds, pecan nuts, sweet chestnuts, coconuts, hazelnuts... 

Castanea sativa (sweet chestnut) Melissa officinalis (lemon balm) Origanum vulgare (oregano)... 

One way to avoid the use of any preservative is to use wood that is naturally resistant to decay. The heartwood of more naturally rot-resistant species, such as oak, can be used untreated. Other woods that last well without treatment are larch, which will last about 10 years in contact with the soil, or up to 20 years if not in contact with soil Western red cedar, which will give service for about 20 years and sweet chestnut, traditionally used for fence palings and posts. Untreated pine lasts for about five years. Well-seasoned wood that has been allowed to dry out evenly is more expensive than greenwood (freshly cut undried wood), but in its favor, it tends to last longer and can be less prone to distortion as it weathers. 

In the United States, woods which have been used for tight cooperage include white oak, red oak, chestnut oak, red or sweet gum, sugar maple, yellow or sweet birch, white ash, Douglas fir, beech, black cherry, sycamore, redwood, spruce, bald cypress, elm, and basswood (2, 3, 4). In Europe, cooperage for wine or brandy has been made from... 

Corn Rice Wheat Chestnut Kuzu Nagaimo Lily Tapioca Sweet potato... 

Property Chestnut Kuzu Com Potato Rice Sweet potato Tapioca Water chestnut Wheat... 

Although an impressive number of alkaloids have been isolated from plant sources, only a few contain simple pyrrole rings. These include a series of tropane alkaloids from the bark of Erythroxylum vacciniifoUum, for example, 82, that share as common structural features a methylpyrrole moiety <2005JNP1153> methyl-(5-formyl-l//-pyrrole-2-yl) -hydroxybutyrate 83 from sweet chestnut seeds <2002MI22> and solsodomine A 84 and B 85 from the fresh berries of Solanum sodomaeum L. <1998JNP848>. The latter are the first pyrrole alkaloids from the genus Solanum. 

Most nuts have a large concentration of protein, and are an important food source for wildlife. Humans often eat nuts as well. Formerly, Native Americans would leach out the astringent tannins from acorns so they could be eaten. North Americans once prized the nuts of the American chestnnt (Castanea dentata) as a food. However, these trees have been decimated by an introduced fungus, known as the Chestnut blight. Now, nuts of the sweet chestnut tree (Cadtomea sakua) are occasionally served instead. 

For a noontime snack, try a combination of dim sum vegetarian shu mai is a mix of water chestnuts, potatoes, carrots and mushrooms potstickers are filled with mushrooms and carrots and red bean paste steamed buns are a sweet finish. For a main dish, satay vegetarian meatballs is a choice for the brave. Served in a clay pot, this entree is mysteriously meatless and frighteningly fiery. 

Includes eight or nine species (e.g., Chinese and sweet chestnuts) which are fruits distinct from water chestnuts and horse chestnuts... 

Chestnut has been part of the staple diet in many countries for centuries. It has a sweet and nutty flavor, and its texture is like a firm baked potato and not crunchy compared to other nuts. Chestnut, which is classified as a temperate nut, requires cold winters and warm summers. It has been grown on all continents in northern hemisphere and Austraha [2,3]. hi Asia, the Japanese chestnut Castanea crenata) has been cultivated since the eleventh century and the Chinese chestnut (Castanea mollissima), possibly for 6000 years. In the Mediterranean region, chestnut has been cultivated for at least 3000 years [2]. In Europe, chestnut spreads from south to north and from Mediterranean to Sweden. It was brought to the Alps and Appennines, and new villages were built only where chestnut could grow and produce fruits [4]. 

Adua, M., The sweet chestnut throughout history from Miocene to the third millennium, Acta Hort., 494, 29-36, 1999. 

---