Almonds, FIXED OIL OF.

Almonds, FIXED OIL OF. When almonds are subjected to pressure, a fixed greasy oil exudes. Either bitter or sweet almonds may be employed; but the former are generally used, as they are cheaper than the sweet almonds, and the expressed cake is valuable in the preparation of the essential oil. 1 cwt. of the almonds generally yields 48 to 52 lb. of the fixed oil. When first obtained, it possesses a turbid or milky appearance; but when allowed to stand at rest, the impurities settle, and a clear, light, yellow oil remains above. It has the specific gravity of .920, and does not solidify till it is cooled to between +14° and -5° F. (-10° and -20° C.). When fresh it has a mild nutty taste, but soon becomes rancid by exposure to the air; it is not, however, one of the drying oils. It consists almost wholly of triolein, a compound of glycerine with oleic acid. The fixed oil of almonds possesses a mild laxative property, and is beneficial also in allaying troublesome coughs.