POTASSIUM CYANIDE KYA HAI IN HINDI SECRETS

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