BACKGROUND Hydrochloric acid is used in oil-well acidizing commonly for improving the crude oil production of the low-permeable reservoirs, while it is a great challenge for the metal instruments involved in the acidification. Developing natural products as oilfield chemicals is a straight way to find less expensive, green and eco-friendly materials. The great plant resources in Qin-ling and Ba...

This rooting study was set up to compare Paradox walnut softwood cuttings from trees which had been: a) propagated through tissue culture, and b) from conventionally grown trees (seedlings). A number of studies on rooting of both hardwood and softwood cuttings of walnut trees have been made by various workers. Although it was reported by Lee, et. al. (1) and others that 100%rooting was obtained...

In the present study, a highly sensitive and simple high-performance liquid chromatographic method was developed and validated for simultaneous determination of three unsaturated fatty acids, αlinolenic acid, linoleic acid and oleic acid in walnut oil. Unsaturated fatty acids were quantified through HPLC using a reversephase C8 column and UV detector. Besides, the antioxidant activity of walnut...

Aspects of the susceptibility of English walnu~ to infection by Xanthomonas campestris pv. juglandis, the bacterium which causes walnut blight, were investigated. Leaves of 15 mature English walnut trees were inoculated with the bacterium which causes walnut blight, and after 35 days each cultivar was rated for infection severity. During the following dormant season, the buds associated with th...

BACKGROUND The ripening of fruits is characterized by physical, chemical and biochemical compositional changes such as color, sugars and phenolic compounds. Ackee fruit is famous in Jamaica and the Caribbean. This study aimed to assess the variation of fatty acids in two varieties (cheese and butter) ackee (Blighia sapida) fruits during five different ripening stages. RESULTS The total fatty ...

Studies consistently show the beneficial effects of eating nuts, but as high-energy foods, their regular consumption may lead to weight gain. We tested if daily consumption of walnuts (approximately 12 % energy intake) for 6 months would modify body weight and body composition in free-living subjects. Ninety participants in a 12-month randomized cross-over trial were instructed to eat an allott...

Common walnut (Juglans regia L) is an economically important species cultivated worldwide for its high-quality wood and nuts. It is generally accepted that after the last glaciation J. regia survived and grew in almost completely isolated stands in Asia, and that ancient humans dispersed walnuts across Asia and into new habitats via trade and cultural expansion. The history of walnut in Europe ...

Walnut consumption improves cardiovascular disease risk; however, to our knowledge, the contribution of individual walnut components has not been assessed. This study evaluated the acute consumption of whole walnuts (85 g), separated nut skins (5.6 g), de-fatted nutmeat (34 g), and nut oil (51 g) on postprandial lipemia, endothelial function, and oxidative stress. Cholesterol efflux (ex vivo) w...

Aged rats show decrements in performance on motor and cognitive tasks that require the use of spatial learning and memory. Previously we have shown that these deficits can be reversed by the polyphenolics in fruits and vegetables. Walnuts, which contain the n-3 fatty acids a-linolenic acid and linoleic acid, are a dietary source of polyphenols, antioxidants and lipids. Thus, the present study e...

The production of extracellular amylase by Bacillus subtilis has been studied in solid-state fermentation (SSF). In a sequential order, various process parameters were optimized for maximum amylase production. The tested process parameters were different solid substrates such as banana husk (BH), water melon husk (WMH), lentil bran (LB), wheat bran (WB), melon husk (MH) and maize oil cake (MOC)...