Mustard paste

An example of important non-volatile nitriles is 4-hydroxybenzyl cyanide, which is found in mustard pastes made from white mustard seeds Leucosinapis album) containing glucosinolate sinalbin. Nonvolatile nitriles also include cyanogenic glycosides, cyanogenic lipids and amino acids that contain the cyano group. 

Cejpek K., Urban J., Vellsek J., Hrabcova H. Effect of sulfite treatment on aUyl isothiocyanate in mustard paste. Food Chemistry, 62 53-57 (1998). 

The only agent in this category is distilled mustard (HD). Two other mustard agents (Q and T) developed in the past were dropped from production because they were redundant or were superseded by newer agents. Mustards got their name from their unique smell that resembles burning garlic. Personnel exposed to mustards should be decontaminated immediately and given medical attention. 

Uses. Altbougb nitrogen mustards could be used in chemical warfare, there are presently no records of such use. HN-1 has been used to remove warts in the past, and HN-2 has been used sparingly in chemotherapy. 

Freezing may be an effective way to minimize the frothing that sometimes occurs when mustard projectiles are cut open but in view of past experiences and alternative plans at other baseline system facilities, the Army should determine if this is the best approach. If freezing is determined to be the... 

A new condiment is described that contains soya-bean paste, puree from Jerusalem artichoke and radish, sugar, salt, vegetable oil and extracts of carrot seeds, mustard seeds, rice meal, fennel, basil, creeping thyme, and Grecian laurel. It has improved organoleptic properties and is enriched with biologically active substances. 

Mayonnaise and ice cream both have a yield stress, which is produced in these foods by droplets and air bubbles that must deform if flow is to occur. Another food with a yield stress is mustard, it is neither an emulsion nor a foam, but a suspension or paste, containing particles 30 pm or so in diameter that attract each other and form a weak network (Gerhards and Schubert 1993). Mustard is made by simply grinding mustard seeds, together with vinegar, salt, spices, and water, into a mash. The grinding releases oils that impart to mustard its distinctive flavor. The rheology of particulate suspensions is covered in Chapter 6. 

Home-made mustard plasters (equal parts of mustard and flour, moistened with tepid water to form a paste and applied to the skin in a muslin bag) still play a role in folk medicine. 

Plant part and usage The root, finely ground to a sharp tasting paste, is used as a seasoning and as a finished side dish with meat dishes and sauces an ingredient of mustard. 

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