Pistachio nuts

Pistachio nuts cost 4.00 per pound, (a) How many pounds of nuts can be bought for 22.00 (b) How much does 43.2 pounds of nuts cost ... 

The price of pistachio nuts is 5.00 per pound. If a grocer has 13pounds for sale, and a buyer has 24.00 to buy nuts with, what is the maximum number of pounds that can be sold (b) Consider the reaction... 

Tragacanth Gum ), myrrh, pistachio nuts, and almonds. Genesis... 

Fig. 4 Typical chromatogram of aflatoxins B, B2, G, and G2 naturally contaminated pistachio nuts sample. Aflatoxin B, (AFB1) 0.75 fig/kg, aflatoxin B2 (AFB2) 0.12 fig/kg, aflatoxin G] (AFGl) 0.68 fig/kg, and aflatoxin G2 (AFG2) 0.15 /rg/kg. Mobile phase water methanol acetonitrile 54 29 17. Pump A regulated at 1 ml/min Pump B (postcolumn derivatization with bromine) regulated at 0.4 ml/min.

The EPR spectra of irradiated shells from walnuts, peanuts, hazelnuts and pistachio nuts are similar to those from irradiated strawberries and the radiation-induced signal, which is thought to be due to cellulose, has potential for the identification of these products (Raffi et al., 1992 Helle and Linke, 1992). 

The ultimate proof that the EPR method is useful for the identification of irradiated food is its performance in blind trials. A number of studies have already been completed (Table 5), and the results have been very encouraging. In the majority of cases it has been possible to identify foods treated with irradiation at doses well below those likely to be used commercially. In trials reported by Desrosiers etal., 1990, Scotter etal., 1990, Desrosiers, 1992 and Schreiber etal., 1993 all irradiated and non-irradiated samples were correctly identified. In the more extensive trial reported by Raffi etal., 1992, the numbers of correct identifications depended on the foods examined and the doses applied. In this trial the results for meat bones, dried papaya and dried grape were good but those obtained with fish bones and pistachio nuts were not as conclusive as the results from the trial reported by Schreiber etal., 1993. However further development of the protocols involved with these products has been undertaken and the results from future trials on these products should be more acceptable. 

Method. The sample is spotted on to a TLC plate (silica gel) followed by 2 d of a solution of TFA (50% in chloroform, prepared fresh each day). The reaction is allowed to proceed for 5 min, after which time the plate is dried with a stream of nitrogen or air. The plate is then developed with chloroform—acetone (in various ratios such as 9 1 or 4 1), benzene-ethanol-water (43 35 19) or ethyl acetate-methanol-water (96 3 1). The plate is removed from the tank and dried in the dark. The spots are observed visually under UV light at long wavelength. The derivative of aflatoxin Bt appears blue, while the derivative of aflatoxin Gi is green. This confirmation technique has been applied to peanuts, brazil nuts, pistachio nuts, walnuts, barley, corn and other foods. 

Nuts, i.e., almonds (Amygdalus communis L.), hazelnuts (Corylus avel-lana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts and Queensland nuts (Macadamia ternifolia), and products thereof, except nuts used for making distillates or ethyl alcohol... 

Pistachio (Pistachio vera). Pistachio nuts, produced mainly in Iran, are widely consumed as shelled nuts. They contain about 60% of an oil that may be used for cooking and frying. Mean fatty acid values for hve varieties are given as palmitic (10%), stearic (3%), oleic (69%), and linoleic (17%). Triacylglycerol composition has been suggested as a method of determining the country of origin of pistachio nuts (161-163). 

EN 1787 1996 2000 DIF containing cellulose by ESR spectroscopy pistachio nuts, paprika powder... 

Insects are directly or indirectly associated with the occurrence of molds and increased mycotoxin levels in food commodities (Dunkel, 1998). Increased insect activity results in heating and higher moisture content, favoring mold growth. Moreover, insects themselves are involved in disseminating mold in food grains and other commodities. Higher levels of mold/mycotoxins as a consequence of increased insect activity in maize (Dharmaputra et al., 1994 Sinha, 1994 Sinha and Sinha, 1992), almonds (Schatzki and Ong, 2001), pistachio nuts (Doster and Michailides, 1999), and yam (Morse et al., 2000), and wheat have been reported (Table II). 

Shell discoloration Pistachio nuts Amyelois transitella... 

Doster, M.A. and Michailidies, T.J. 1999. Relationship between shell discoloration of pistachio nuts and incidence of fungal decay and insect infestation. Plant Dis. 83, 259-264. 

Storage of pistachio nuts in the hull necessitates rewetting before dehulling therefore, storage of nuts after dehulling would provide less opportunity for aflatoxin contamination. Also, the presence of the hull favors mold growth under favorable conditions (7). 

Kocyigit, A., Koylu, A.A., and Keles, H., Effects of pistachio nuts consumption on plasma lipid profile and oxidative status in healthy volunteers, Nutr. Metab. Cardiovasc. Dis., 16, 202-209, 2006. 

Depending on sample freshness, particle size, extraction solvent (ethanol, methanol, acidified methanol, and acetone), reference phenolic compound (catechin vs. gallic acid), and detection method (vanillin vs. Folin Ciocalteu reagent) used for analysis, one may obtain widely varying results for phenolics of the same seed sample [15,21-25], However, the Juglandaceae family pecan and walnut typically contain the highest amount of phenolics per unit weight (Table 2.10), followed by pistachio nuts. 

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