In the plant the amygdalin apparently exists in cells apart from the emulsin, but by crushing in water, or masticating in the mouth, the change is very rapidly effected.
Yet as amygdalin and its decomposition may be much mentioned by the defence, the following account may be useful.
A portion of the prussic acid formed by the decomposition of the amygdalin adheres tenaciously to the oil.
Hence, if the almond paste is quickly heated to boiling, the emulsin becomes inoperative before all the amygdalin is decomposed, and a portion of it being consequently lost, the yield is insufficient.
In only a few of these, however, has the exact amount of either prussic acid or amygdalin been determined; 1 grm.
In other words, amygdalinis a true glucoside rather than a maltoside.
In the amygdalin molecule, it exists in the dextro form, which has been named "prunasin.
Amygdalin was first discovered in 1830, and was one of the first substances to be recognized as a glucoside.
But when amygdalin is boiled with concentrated hydrochloric acid, the first change is the splitting off at (4) of the nitrogen in the form of ammonia and the consequent conversion of the CN group into a COOH group, producing amygdalinic acid.
Amygdalin has been the object of very extensive studies, and even yet the exact nature of the linkage between its constituent groups is not certainly known.
Thus, it is known that in the almond, as soon as the tissue is punctured, amygdalin is hydrolyzed and all bacterial action is inhibited.
Thus, bitter almonds contain two substances, amygdalin and synaptase, which can be extracted, in a separate state, from the bitter almonds.
The principal constituents of sweet almonds are a fixed oil, sugar, some albuminoid substances, and perhaps a small quantity of amygdalin or a substance akin to it.
In the bitter variety amygdalin is found, which is practically wanting in the sweet variety.
It is the product of the decomposition of amygdalin under the influence of emulsin and water.
It occurs free in bitter almonds, being formed by an enzyme decomposition of amygdalin (q.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "amygdalin" in a variety of sentences. We hope that you will now be able to make sentences using this word.
