Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most effectively in crushed, moistened kernels, leading to the formation of HCN and glucose To start with discovered in 1786 by Scheele, who extracted it from the dye Prussian blue – and instantly died from exposure into the vapours https://potassiumcyanide49147.collectblogs.com/75457638/indicators-on-potassium-cyanide-fisher-you-should-know