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====Determining HCN Potential====
The [http://nordicfoodlab.org/blog/2013/8/hydrogen-cyanide The DIY picric acid test for HCN] could help in measuring HCN content in beer. Make sure that this test is performed against the finished beer after any glycosides would be broken down. Toxicology labs, if available, should be able to offer services that measure HCN in beer. The following table also lists potential HCN content for various food items. For finding the HCN content based on amygdalin content, approximately 6% of amygdalin by weight is converted to HCN.
{| class="wikitable sortable"
| Peach seeds/kernels || 54-2600 (variety dependent; mostly reported between 54-666) <ref>[https://www.scopus.com/record/display.uri?eid=2-s2.0-84987336720&origin=inward&txGid=713c7a86664b8d2865e54a25eaafc9b5 Cyanogenesis in Canned Stone Fruits. VOLDŘICH, M., KYZLINK, V. 1992. DOI: 10.1111/j.1365-2621.1992.tb05446.x.]</ref><ref name="Bolarinwa_2014">[https://www.sciencedirect.com/science/article/pii/S0308814613016245 Amygdalin content of seeds, kernels and food products commercially-available in the UK. Islamiyat F. Bolarinwa, Caroline Orfila, Michael R.A. Morgan. 2014. DOI: https://doi.org/10.1016/j.foodchem.2013.11.002.]</ref><ref>[https://www.scopus.com/record/display.uri?eid=2-s2.0-0021674858&origin=inward&txGid=ee159dc998e0469bc88f0685e8d41ecb The cyanide content of laetrile preparations, apricot, peach and apple seeds. Holzbecher, M.D., Moss, M.A., Ellenberger, H.A 1984.]</ref> || Amygdalin <ref name="Bolarinwa_2014" />
|-
| Nectarine seeds (summer fire) || 7.2 (from 120 mg/kg amygdalin) <ref name="Bolarinwa_2014" /> || Amygdalin <ref name="Bolarinwa_2014" />
|-
| Plum seeds (green) || 1050 (from 17500 mg/kg amygdalin) <ref name="Bolarinwa_2014" /> || Amygdalin <ref name="Bolarinwa_2014" />
|-
| Plum seeds (black; firar black) || 600 (from 10000 mg/kg amygdalin) <ref name="Bolarinwa_2014" /> || Amygdalin <ref name="Bolarinwa_2014" />
|-
| Plum seeds (purple; larry anne) || 130 (from 2160 mg/kg amygdalin) <ref name="Bolarinwa_2014" /> || Amygdalin <ref name="Bolarinwa_2014" />
|-
| Plum seeds (yellow; son gold) || 92 (from 1540 mg/kg amydalin) <ref name="Bolarinwa_2014" /> || Amygdalin <ref name="Bolarinwa_2014" />
|-
| Plum seeds (red; laetitia) || 26 (from 440 mg/kg amygdalin) <ref name="Bolarinwa_2014" /> || Amygdalin <ref name="Bolarinwa_2014" />
|-
| Apple seeds (royal gala) || 178 (from 2960 mg/kg amygdalin) <ref name="Bolarinwa_2014" /> || Amygdalin <ref name="Bolarinwa_2014" />
|-
| Pear (conference) || 77 (from 1290 mg/kg amygdalin) <ref name="Bolarinwa_2014" /> || Amygdalin <ref name="Bolarinwa_2014" />
|-
| Non-Rosaceae fruit seeds (courgette, cucumber, marrow, honey dew melon, squash varieties) || 0.6-12.6 <ref name="Bolarinwa_2014" /> || Amygdalin <ref name="Bolarinwa_2014" />