NUTS

Nuts encompass a botanically diverse collection of fruits that contain an edible and usually rather hard and oily kernel within a hard or brittle outer shell. They are consumed raw or roasted as snack foods or decorative/comparatively minor ingredients in baked goods and confectionary. Data on the composition of the edible tissues are scarce, and the emphasis has clearly been on those nuts with potentially undesirable constituents. Much of what follows is taken from Shahidi and Naczk (1995) and the NEODIET series of reviews of Lindsay and Clifford (2000). 

The proanthocyanidins of nuts have been characterized. Hazelnuts Corylus avel-lana) and pecans are particularly rich with 5 g/kg, whereas almonds (Prunus dulcis) 

Data expressed as mg/kg fresh weight standard deviation, n.d. - not detected PA -proanthocyanidins PC-pnocyanidins PD-prodelphidins PP-propelargonidins A-indicates 

Nut pieces are added to ice cream products to provide texture contrast, flavour and visual appeal. Several types of nuts are used, for example almonds, cashews, hazelnuts, peanuts, pecans, pistachios and walnuts. Walnuts and pecans are often candied to create a crisper texture and darker colour. In the candying process, the nuts are mixed with sugar and then cooked at about 115 C. Nut pastes can be used as flavourings. Nut ingredients are generally expensive. Since some people are allergic to nuts control systems must be put in place to ensure that nuts cannot enter products on which they are not declared as ingredients. 

Common name Botanical name Principal geographic occurrence Uses 

American Fagus grandifolia North America food and oil 

Brazil (par6) Bertho/leda excelsa South America food and oil 

American Castanea dentata North America food 

Chinese Castanea moUissima China, North America food 

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C7H6O5. Colourless crystals with one molecule of water, m.p. 253" C, sparingly soluble in water and alcohol. It occurs free in woody tissue, in gall-nuts and in tea, and is a constituent of the tannins, from which it can be obtained by fermentation or by acid hydrolysis. It gives a blue-black colour with Fe and is used in the manufacture 6f inks. On heating it gives pyrogallol. 

Fig. 7 shows the torque necessary to obtain the specified body force under construction conditions and in tbe state when removed from the bridge. It can well be seen that the change of the friction coefficient causes a very big scattering, and the necessary torque is much bigger than specified. The distribution of the results of a measurement performed on 1,127 bolts is presented in Figure 8. An average of 80% of nominal body force was found by the new method. The traditional method found the nuts could be swivelled much further than specified on 42 bolts, these bolts were found to have 40 - 60 % body force by the new method. 

The traditional method for investigating the forces originating in the body of the bolt, which is based on measuring the torque of the nut, can detect only the bolts with a very great lack of body force since tbe friction coefficient worsens with time. 

Emulsin (0-glycoaidase) almond nuts P-glucosides glucose and a non-carbohydrate 4I-4-5... 

Now as you can see, Dr. Quack is half nuts And his description of things and outcomes are right in line with what Someone-Who-ls-... 

D (+) Galactose is a constituent of numerous polysaccharides It is best obtained by acid hydrolysis of lactose (milk sugar) a disaccharide of d glucose and d galactose L (—) Galactose also occurs naturally and can be prepared by hydrolysis of flaxseed gum and agar The principal source of d (+) mannose is hydrolysis of the polysaccharide of the ivory nut a large nut like seed obtained from a South American palm... 

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