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SUMMARYAlmond (Prunus dulcis) pollen was hand-and honey bee-collected (corbicular) for chemical analysis. Corbicular pollen was packed by bees into wax combs for conversion (via natural fermentation) into bee bread. Chemical analyses of 12 fatty acids, 3 sterols, 3 vitamins, inositol, titratable acidity, and 5 minerals were made on the hand-collected and corbicular pollen. The bee bread was analyzed after 7, 2l, and 42 days for all of the above except the fatty acids and sterols. Lipoidal and acidic additions by the bees constituted the greatest differences between hand-collected and corbicular pollen. Sitosterol content decreased while titratable acidity increased during conversion to bee bread. The only vitamins which decreased as the pollen was converted to bee bread were ascorbic acid and pyridoxine.

SUMMARYThe protein content, amino acid composition, presence of selected enzymes and 10-hydroxy-£ 2 -'-decenoic acid were determined for almond (Prunus dulcis) pollen obtained from anthers of the flowers, from the corbtculae of foraging honey bees (Apis mellifera L.), and from brood comb cells after a sojourn of 7, 21, and 42 days. The difference in amino acid composition of corbicular pollen and of stored pollen appeared to be significant, and so!e amino acids decreased 20 %. Stored pollen had significantly less phosphatase and alpha amylase than corbicular pollen, but beta amylase activity was ca. the same. The pH of corbicular pollen was 4.2; that of pollen stored for 7 and 21 days was 4.5; and that of pollen stored for 42 days was 4.2. 10-hydroxy-A'-decenoic acid was not detected in the floral, corbicular or stored pollen materials.

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