a mygdalin

[Lat. amygdalin us = pertaining to an almond.] Chem.: Amygdalin, C20H27NO11.3H2O, is extracted by alcohol from bitter almonds and the leaves of the Cherry Laurel ( Cerasus Laurocerasus). It crystallises in very small white crystals, and is decomposed by the action of a fermentable substance, Synaptase , in the presence of water, into hydrocyanic acid, (CN)H, benzoic aldehyde, C6H5. CO. H, and glucose, С6Н12О6.