ਖੁਰਮਾਨੀ ਅਤੇ ਬੇਰ ਅਤੇ ਕੌੜੇ ਬਦਾਮ ਦੇ ਬੀਜਾਂ ਤੋਂ ਕੱਢਿਆ ਗਿਆ ਕੌੜਾ ਸਾਈਨੋਜੇਨਿਕ ਗਲੂਕੋਸਾਈਡ,

amygdalin ਪੰਜਾਬੀ ਵਿੱਚ ਉਦਾਹਰਨਾਂ:

ਇਸ ਵਿੱਚ ਪਾਣੀ ਦੀ ਮੌਜੂਦਗੀ ਵਿੱਚ ਘੁਲਣਸ਼ੀਲ ਗੁਲੂਕੋਸਾਈਡ, ਐਮੀਗਡਾਲਿਨ ਅਤੇ ਪ੍ਰੂਨਾਸਿਨ ਤੇ ਕੰਮ ਕਰਦਾ ਹੈ, ਜਿਸ ਵਿੱਚ ਗਲੂਕੋਜ਼, ਸਾਇਨਾਈਡ ਅਤੇ ਕੜਵਾਹਟ ਦੇ ਬਦਾਮ ਦੇ ਜ਼ਰੂਰੀ ਤੇਲ ਪਾਉਂਦੇ ਹਨ, ਜੋ ਕਿ ਲਗਭਗ ਸ਼ੁੱਧ ਬੇਨਾਜਾਲਡੀਹਾਈਡ ਹੈ, ਜੋ ਕਿ ਕੌੜਾ ਸਵਾਦ ਹੈ।

amygdalin's Usage Examples:

The first glycoside ever identified was amygdalin, by the French chemists Pierre Robiquet and Antoine Boutron-Charlard,.

It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.

compound amygdalin, also known as the equally pseudoscientific name "nitrilosides" despite the fact that it is a single compound.

nipponica would contain amygdalin and prunasin which form hydrocyanic acid when combined with water.

bitter almonds is via the enzymatic hydrolysis of amygdalin.

The kernels have a strong bitter flavour caused by the presence of amygdalin, a toxic cyanogenic glycoside which has to be detoxified before the kernels.

William Henry Perkin in Great Britain) and purpurin (1826), Orcin (1829), amygdalin (1830), as well as codeine (1832).

contain amygdalin, a poisonous compound.

Since the 1960s, it has administered amygdalin – an ineffective cancer treatment – to its patients.

It is known for containing amygdalin, a poisonous compound.

the semi-synthetic chemical compound closely related to amygdalin named laetrile, which was also promoted as a cancer preventative and cure.

(R)-prunasin is a cyanogenic glycoside related to amygdalin.

derivative named laetrile have been promoted as alternative cancer treatments, often under the misnomer vitamin B17 (neither amygdalin nor laetrile is a vitamin).