Almonds

Almonds, Oil op, the fixed oil obtained by pressure from sweet or bitter almonds. It consists mainly of olein (S.G. -918), solidifies at 25° C, is fairly soluble in alcohol, and mixes with ether in all proportions. An essential oil is also obtainable from bitter almonds; it is not present under natural conditions, but is produced by the action of a nitrogenous ferment called Emnlsin on the glucoside amygdalin of the almonds; it is used for flavouring custards, etc., but is no longer employed medicinally. Sweet almonds contain amygdalin, but no emulsin, and therefore do not yield a volatile oil.