EVERYTHING ABOUT POTASSIUM CYANIDE CLASS

Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most correctly in crushed, moistened kernels, causing the formation of HCN and glucoseIt is a crystalline salt which has no colour and is highly toxic and soluble in water. It's got the smell of bitter almonds and tastes acrid with a burning sensation. This is a cya