5 EASY FACTS ABOUT CYANIDE IN CASSAVA PDF DESCRIBED

Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most proficiently in crushed, moistened kernels, leading to the formation of HCN and glucoseThis is a crystalline salt that has no colour and is very toxic and soluble in water. It has the smell of bitter almonds and tastes acrid with a burning feeling. It's a cyani