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Conference Spotlight
Nuclear Energy Conference & Expo (NECX)
September 8–11, 2025
Atlanta, GA|Atlanta Marriott Marquis
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What’s in your Dubai chocolate? Nuclear scientists test pistachios for toxins
For the uninitiated, Dubai chocolate is a candy bar filled with pistachio and tahini cream and crispy pastry recently popularized by social media influencers. While it’s easy to dismiss as a viral craze now past its peak, the nutty green confection has spiked global pistachio demand, and growers and processors are ramping up production. That means more pistachios need to be tested for aflatoxins—a byproduct of a common crop mold.
N. K . Ganguly, F. C. Cobb, A. W. Waltner
Nuclear Science and Engineering | Volume 17 | Number 2 | October 1963 | Pages 223-226
Technical Paper | doi.org/10.13182/NSE63-A28883
Articles are hosted by Taylor and Francis Online.
Measurements of the diffusion parameters of heavy water were made using a 1 Mev Van de Graaff accelerator utilizing the Be9(d, n) reaction under pulsed operation. The measurements were made at temperatures of 10°, 20°, 31°, 40°, and 50°C for buckling values ranging from 0.063 cm−2 to 0.100 cm−2. The decay of the neutron density was measured by a BF3 counter, located under the moderator container, in conjunction with a 26-channel time analyzer. The meanlife for each buckling was computed using Peierls' method; and values of the diffusion parameters were computed by the method of least squares. The value of the diffusion constant, (2.00 ± 0.04) × 105 cm2/sec at 10°C, agreed within the limits of experimental error with that found by Raievski and Horowitz, who used the modulated source method. The coefficient of the B4 term, usually referred to as the diffusion cooling coefficient, was found to be (3.72 ± 0.50) × 105 cm4/ sec as compared with (3.5 ± 0.8) × 105 cm4/sec as reported by Sjostrand in 1959.