Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most correctly in crushed, moistened kernels, leading to the formation of HCN and glucose Initially found in 1786 by Scheele, who extracted it from the dye Prussian blue – and promptly died from exposure for the vapours If you https://guyq245lmp8.bloggazza.com/profile