Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most successfully in crushed, moistened kernels, leading to the formation of HCN and glucose Very first uncovered in 1786 by Scheele, who extracted it from the dye Prussian blue – and instantly died from exposure to your vapours Potassium https://potassiumcyanidesolution93703.daneblogger.com/29137769/the-fact-about-potassium-cyanide-acidic-basic-or-neutral-that-no-one-is-suggesting