Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most properly in crushed, moistened kernels, leading to the formation of HCN and glucosePotassium cyanide is said to have an uncomfortable taste that may be bitter and acidic, and In addition, it burns like lye.• Brief DRENCH - Facilities for swiftly drenching the