Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most proficiently in crushed, moistened kernels, resulting in the formation of HCN and glucosePotassium cyanide is said to have an disagreeable taste which is bitter and acidic, and In addition, it burns like lye.Cyanides are an exceedingly dangerous class and shoul