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Almonds of nine different Iranian cultivars were studied. The characteristics of almond nuts and almond oils from these cultivars were determined. They wt of 100 nuts Oil/kernel Oil/nut also were studied for possible deterioration of theirNo. Local name g % % oils during long storage time. Almond nuts from some

Oil characteristics of sweet and bitter kernels of 5 Iranian cultivars of almond, apricot and peach were determined. Fatty acid composition and fat constants of peach oil were very similar to those of almond oils. Apricot oils were considerably different from almond and peach oils. The differences, however, did not seem to be valuable for any practical use.

The retention behavior of a heterogeneous group of solutes has been examined on seven different stationary phases under isothermal and temperature-programmed conditions. Both AH, (enthalpy of solute vaporization from the stationary phase) andAS, (entropy of solute vaporization from the stationary phase) valbes were determined for each solutestationary phase combination under isothermal conditions. Both program rate and carrier gas velocity were shown to affect solute elution order. Unless these and other experimental factors discussed are controlled, column equivalency studies based on solute elution order have dubious value.

Ten pistachio samples from various Iranian cultivars were examined for some botanical features of their nuts and oil characteristics of their kernels. The wt of 100 nuts varied from 78.5 to 136.9 g. The nuts contained 44.1-58.9% kernel. Moisture of the kernels was low, 2.5-4.1%, and the kernels contained 55.2-60.5% oil. Unsaponifiable matter (0.72-0.96%), saponification value (189.0-193.6), refractive index (1.4635-1.4643), and iodine value (98.1-100.5) showed little differences in various samples. Fatty acids detectable by gas chromatographic analysis were: traces of myristic; 9.2-13.4%, palmitic; 0.5-1.1%, stearic; traces of arachidic; 0.5-1.0%; palmitoleic; 56.1-64.0%, oleic; 22.6-31.0%, linoleic; and 0.1-0.4%, linolenic. There were no significant differences due to origin and/or cultivar of the samples.