Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most effectively in crushed, moistened kernels, resulting in the formation of HCN and glucose This is a crystalline salt which has no colour and is extremely toxic and soluble in water. It's the scent of bitter almonds and tastes https://potassiumgoldcyanide14703.blogginaway.com/30198139/the-best-side-of-potassium-cyanide-consumed