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Amygdalin (from Ancient Greek: ἀμυγδαλή amygdalē 'almond') is a naturally occurring chemical compound found in many plants, most notably in the seeds (kernels, pips or stones) of apricots, bitter almonds, apples, peaches, cherries and plums, and in the roots of manioc.
Extract of bitter almond was once used medicinally but even in small doses, effects are severe or lethal, especially in children; the cyanide must be removed before consumption. [21] The acute oral lethal dose of cyanide for adult humans is reported to be 0.5–3.5 mg/kg (0.2–1.6 mg/lb) of body weight (approximately 50 bitter almonds), so ...
Brabejum is a genus of a single species of large evergreen tree, Brabejum stellatifolium in the family Proteaceae, commonly called wild almond, bitter almond or ghoeboontjie. It is restricted in the wild to South Africa 's Western Cape province, where it grows in thickets along the banks of streams.
Colorless gas or liquid, almond odor, burns with a bluish flame. −13 / 26 °C 10 2 9 10 8 10 Cyanogen: Colorless gas, almond odor, burns with a pinkish flame having a blue border. −28 / −21 °C 9 2 9 8 7 9 Cyanogen chloride: Colorless gas or liquid, pungent and biting odor, soluble in water and alcohol. −6 / 14 °C 8 3 9 9 9 8 Cyanogen ...
The Food Safety Authority of Ireland advises against eating either bitter or sweet varieties of apricot kernel due to the risk of cyanide poisoning and advises consumption be limited to one to two kernels a day for an adult. They also advise against consuming bitter almond for the same reasons. [13]
200 calories, 17 g fat (3 g saturated fat), 85 mg sodium, 7 g carbs (3 g fiber, 3 g sugar), 7 g protein ... Almonds, pepitas, peanuts, walnuts, and pecans make up the base of this mix, which also ...
Mandelic acid was discovered in 1831 by the German pharmacist Ferdinand Ludwig Winckler (1801–1868) while heating amygdalin, an extract of bitter almonds, with diluted hydrochloric acid. The name is derived from the German "Mandel" for "almond". [3]
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