Amygdalin is hydrolysed by two enzymes (amygdalin hydrolase and prunasin hydrolase) most effectively in crushed, moistened kernels, leading to the formation of HCN and glucose Hydrolysis (the interaction with water) causes the moist solid to release trace portions of hydrogen cyanide. A normal description of the odor of hydrogen cyanide https://travisxuqlf.ezblogz.com/61698573/cyanide-in-cassava-pdf-fundamentals-explained