INDICATORS ON POTASSIUM CYANIDE PHOTOGRAPHY YOU SHOULD KNOW

Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most efficiently in crushed, moistened kernels, causing the formation of HCN and glucoseIt's really a crystalline salt which has no colour and is extremely toxic and soluble in water. It's got the smell of bitter almonds and tastes acrid with a burning sensation. Th