Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most efficiently in crushed, moistened kernels, leading to the formation of HCN and glucose It is just a crystalline salt that has no colour and is highly toxic and soluble in water. It's got the scent of bitter almonds https://potassium-cyanide-msds27898.blogvivi.com/30633596/the-best-side-of-potassium-cyanide-electroplating