Walnut

Wagner equation Wagner number Wakamatsu reaction Waldhof fermentor Walkman Wallace plasticity Wallach procedure Wall baffles Wallboard Wall geometries Wallpaper paste Wallpaper pastes Wallpapers Wall plaster Walnut oil... 

Textile dyes were, until the nineteenth century invention of aniline dyes, derived from biological sources plants or animals, eg, insects or, as in the case of the highly prized classical dyestuff Tyrian purple, a shellfish. Some of these natural dyes are so-caUed vat dyes, eg, indigo and Tyrian purple, in which a chemical modification after binding to the fiber results in the intended color. Some others are direct dyes, eg, walnut sheU and safflower, that can be apphed directly to the fiber. The majority, however, are mordant dyes a metal salt precipitated onto the fiber facUitates the binding of the dyestuff Aluminum, iron, and tin salts ate the most common historical mordants. The color of the dyed textile depends on the mordant used for example, cochineal is crimson when mordanted with aluminum, purple with iron, and scarlet with tin (see Dyes AND DYE INTERMEDIATES). 

With the exception of peanuts, most of the important nuts from around the world are home on trees, many of them from native seedlings. Among the latter group are the beechnut, Bra2il nut, butternut, chestnut, filbert, hickory nut, pecan, pine nut, and black walnut. The pecan, Knglish walnut, filbert, and almond are the four principal edible tree nuts produced in the United States, where the term Knglish walnut is used synonymously with the Persian or Carpathian walnut (2). 

Some nut trees accumulate mineral elements. Hickory nut is notable as an accumulator of aluminum compounds (30) the ash of its leaves contains up to 37.5% of AI2O2, compared with only 0.032% of aluminum oxide in the ash of the Fnglish walnut s autumn leaves. As an accumulator of rare-earth elements, hickory greatly exceeds all other plants their leaves show up to 2296 ppm of rare earths (scandium, yttrium, lanthanum, dysprosium, holmium, erbium, thulium, ytterbium, and lutetium). The amounts of rare-earth elements found in parts of the hickory nut are kernels, at 5 ppm shells, at 7 ppm and shucks, at 17 ppm. The kernel of the Bra2d nut contains large amounts of barium in an insoluble form when the nut is eaten, barium dissolves in the hydrochloric acid of the stomach. 

The nicotinic acid content of several nuts has been reported (in mg/kg) as follows chestnut, 200 ha2el nut, 600 almond, 1600 and sunflower seed, 5000 (40). The results of analyses for pantothenic acid are (in mg/kg) ha2el nut, 380 almond, 75 sunflower seed, 620 and walnut, 600. Nuts also contain more biotin than most fmits and vegetables. 

Fig. 2. Toxic compounds found in cashew nuts (8 and 9) and in walnuts and walnut trees (10 and 11). See text.

Table 8. Seasonal Change in Composition of Black Walnut Kernels ...

Research has shown that ascorbic acid can be produced from hulls of immature walnuts by extracting the hull with 0.2% sulfur dioxide solutions, and purifyiag the extract by adsorption on and elution from anion-exchange resias (see Ion exchange). Eluates from the anion-exchange step are concentrated, purified by organic solvent fractionations, decolorized, and crystallized (35). 

Nuts and Nut Products. Nuts are used mainly as edible products and marketed either with or without the shell, as the demand requites. The most popular nuts ia the shell are English walnut, filbert, almond, Brazil nut, peanut, pistachio, and the improved, or paper-shell, pecan the most popular salted and roasted nut kernels iaclude these as well as the cashew, macadamia, and pignofla. Each year more nuts are shelled ia ceatraHy located plants and marketed as meats. The annual per capita consumption of shelled tree nuts ia the United States rose from 0.78 kg in 1987 to 1.00 kg in 1992 (132). 

A process has been developed (139) whereby up to 80% of the oil can be removed from whole, raw peanuts without the use of solvent. In this process, the blanched peanuts are brought to a proper moisture content, pressed mechanically, and then reshaped or reconstituted by dipping in hot water subsequently they can be roasted and salted, or used in confections or other formulations. Defatted peanuts may also be ground into meal and added to cookies, cakes, and many other products, where they impart a distinctly nutty flavor and cmnchy texture. On the other hand, the resulting high grade oil is refined and employed in cooking and industrial products. This process can also be used for pecans, walnuts, almonds, Brazil nuts, cashews, and other nuts (140-142). 

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