Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most proficiently in crushed, moistened kernels, resulting in the formation of HCN and glucose Initially discovered in 1786 by Scheele, who extracted it from the dye Prussian blue – and instantly died from exposure for the vapours In addition, https://franciszeky199dko4.wikiap.com/user