NOT KNOWN FACTS ABOUT POTASSIUM CYANIDE HAZARD

Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most properly in crushed, moistened kernels, causing the formation of HCN and glucoseIt's really a crystalline salt that has no colour and is very toxic and soluble in water. It's got the odor of bitter almonds and tastes acrid with a burning feeling. It's really a