amygdalin, amygdaline, a-mig′da-lin, n. a crystalline principle existing in the kernel of bitter almonds.
Concentrate the residuary liquor to a sixth part, and add ether, which will throw down the amygdalin.
The best known and most widely distributed of these is amygdalin.
In other words, amygdalin is a true glucoside rather than a maltoside.
It is, therefore, similar to amygdalin, except that one glucose molecule is replaced by arabinose.
Solution of amygdalin mixed with emulsion of sweet almonds developed no smell of bitter almonds if some salicylic acid were added.
amygdalin was first discovered in 1830, and was one of the first substances to be recognized as a glucoside.
In the amygdalin molecule, it exists in the dextro form, which has been named "prunasin."
The most important cyanogenetic glucoside is amygdalin, which occurs in bitter almonds.
amygdalin a·myg·da·lin (ə-mĭg'də-lĭn)
A glycoside found in seeds and other plant parts of many members of the rose family, such as kernels of the apricot, peach, and bitter almond. Also called amygdaloside.