Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most correctly in crushed, moistened kernels, resulting in the formation of HCN and glucose Initially uncovered in 1786 by Scheele, who extracted it from the dye Prussian blue – and promptly died from exposure for the vapours Cyanides are https://cyanolab.net/potassium-cyanide/