Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most efficiently in crushed, moistened kernels, causing the formation of HCN and glucosePotassium cyanide is said to obtain an unpleasant taste that is bitter and acidic, and Additionally, it burns like lye.• Rapid DRENCH - Services for quickly drenching the body