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 It's a crystalline salt that has no colour and is very toxic and soluble in water. It's got the scent of bitter almonds and tastes https://augustwglnl.blogs-service.com/61067882/considerations-to-know-about-potassium-cyanide-kya-kaam-karta-hai