Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most efficiently in crushed, moistened kernels, causing the formation of HCN and glucose Initial discovered in 1786 by Scheele, who extracted it from the dye Prussian blue – and immediately died from exposure on the vapours Avantor supports conclude-to-finish https://potassiumcyanidecasno93692.blogtov.com/10094120/5-simple-statements-about-potassium-cyanide-vs-potassium-thiocyanate-explained