THE 2-MINUTE RULE FOR POTASSIUM CYANIDE PICTURE

Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most properly in crushed, moistened kernels, leading to the formation of HCN and glucoseIt is just a crystalline salt which has no colour and is extremely toxic and soluble in water. It's the scent of bitter almonds and tastes acrid with a burning feeling. It's a cy