Aflatoxin in Nuts

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Keri Bakari 10/04/2013 Benjamin E. Mays High School Honors Biology Mr. Leon E. Sanders Table of Contents Pg.1- Cover Pg.2- Fly page Pg.3- Table of Contents Pg.3- Problem Statement Pg.5- Hypothesis Pg.6- Abstract Pg.7- Introduction Pg.8-13- Literary Discussion Pg.14- Vocabulary Pg.15- Experimental Plan Pg.16- References Problem Statement Problem: How much aflatoxin is in aging nuts? Hypothesis Hypothesis: If I use the screening method, will I find out the amount of aflatoxin in the aging nuts, then cutting the nut open and looking inside the aging nut. Abstract Introduction My introduction deals with how bad aflatoxin is in food these days. Aflatoxin is really bad for you and people keep dieing, because they eat it and they find out they have liver cancer and a bunch of diseases. My project is to let people know to stop eating it or they will get sick. And that is what my project is going to be about. Literary Discussion Aspergillus flavus is a saprotrophic and pathogenic fungus. It is best known for its colonization of cereal, grains, and legumes. A flavus infections can occur while hosts are still in the field, but often show no symptoms until post-harvest storage and/or transport. In 1960 on an English farm approximately 100,000 turkeys died. Further examination into the cause of death showed the primarily food source, peanut meal, was infected with A. flavus The

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