Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most properly in crushed, moistened kernels, resulting in the formation of HCN and glucosePotassium cyanide is alleged to acquire an unpleasant taste that may be bitter and acidic, and In addition, it burns like lye.VWR supports you in your autosampler vial selectio