5 EASY FACTS ABOUT CYANIDE IN CASSAVA PDF DESCRIBED

Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most properly in crushed, moistened kernels, resulting in the formation of HCN and glucoseIt's a crystalline salt which has no colour and is highly toxic and soluble in water. It has the odor of bitter almonds and tastes acrid with a burning feeling. It's a cyanide