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quas wrote:When cyanide salt is dissolved in water, the reaction of cyanide salt (potassium cyanide or sodium cyanide) will produce a metal chloride and hydrogen cyanide gas?
Left at room temperature, around 25 degree celcius, this hydrogen cyanide gas will quickly evaporate from the water?
About 30 minutes later, most of the hydrogen cyanide gas would have evaporated from the water?
This makes the water safe to drink, or at least much safer to drink, than 30 minutes ago?
Also, as the hydrogen cyanide gas is evaporating from the water, would it be safe to sniff the water?
What if you are seated at an arm's length from this cyanide salt solution for 30 minutes, will the off-gas kill you?
The reason I'm asking is because all of this should be easy to answer questions for people with basic understanding of chemistry. And yet people are debating over this and coming up with opposing chemistry experiments.
The_Metatron wrote:What people are debating this? Cyanide salts are pretty well known, as are their exposure effects.
Why the debate?
The_Metatron wrote:What people are debating this? Cyanide salts are pretty well known, as are their exposure effects.
Why the debate?
The_Metatron wrote:Thanks for the context, quas.
I sure question the wisdom of those actually testing if they can smell it. Not everyone can, even when the dose is fatal, so I read at NIOSH.
After posting this video, I got a few messages from people saying that in their experience, cyanide DOES smell like almonds. So, I spent an hour tonight doing some tests, and I think the results are interesting. I did some direct comparisons and the smell of cyanide is distinctly different from the smell of almonds. However, if I EAT the almonds, there is sometimes a faint taste of cyanide. I think this is because sweet almonds still have a very small amount of amygdalin in them, which can release HCN. I don't think it's enough to smell in open air, but in your mouth it can be concentrated enough to be detected at the back of the nose. It's subtle, but it is definitely part of the flavor profile. So, while I still don't think it's accurate to say that it smells like almonds, for some people, it might be similar to the taste. To make that connection though, the person needs to a) be able to smell HCN and b) be particularly aware of that part of the flavor.
I can smell the HCN, but I never noticed it in the flavor of almonds, so I didn't make the connection. I was even looking for a similarity and eating almonds at the same time, but never noticed it. It was only when I became very familiar with the smell of HCN that I started noticing it in almonds. What's interesting too, is that now after noticing it, I feel like I've started to associate the smell with almonds. It's no longer just a "chemical" smell and it feels more almondy. However, on the flip side, I feel like almonds taste worse and are more "chemically."
But either way, I still don't think that saying it smells like almonds or bitter almonds is accurate or helpful. However, based on the messages I've received, some people are naturally associating cyanide with almonds (sometimes without knowing that this was even a thing and not even knowing they were smelling cyanide). This has piqued my interest and I think it could be fun to get to the bottom of this and to do a trial with a lot more people.
quas wrote: We can't even figure out what cyanide salt smells like!
Wikipedia says hydrogen cyanide has a faint almond odour. This may be because of its association with benzaldehyde in pits etc.
Sodium cyanide will have no odour because it is not volatile. In the presence of moisture, some (not much) will hydrolyse to hydrogen cyanide.
OK there was no residual cyanide in the coffee, was there any cyanate? Cyanate is an oxidation product of cyanide.
Also to note ... bitter almonds and everyday almonds are not the same.
romansh wrote:Sodium cyanide dissolved in water is high pH. What was the pH of the coffee? Would you smell the cyanide above the coffee aroma and restaurant odours?
Personally, I would discount all evidence regarding odour or the lack of it.
quas wrote:
Why would you make almond cookie with almond essence that comes from bitter almond, if almond doesn't smell like bitter almond?
Reserve Officer Paul Watkins went to the McDonald's at around 10 p.m. Saturday night for a self-serve tea...
He filled his cup halfway with unsweetened tea and went to fill the rest with sweetened tea when he noticed it looked dark, she said. He took the lid off the dispenser to take a look and determined it was OK.
"He filled his cup and took a big gulp and immediately his throat started burning down into his chest".
You got to be kidding!Why would you need an autopsy to determine the cause of death in a poisoning case?
OK we find people guilty because some scientist is incompetent?The fact that cyanide wasn't detected was only because cyanide was notoriously difficult to detect and the inexperienced toxicologists had botched up the testing.
And?Normally, blood was tested for poisons. But no one thought of getting blood sample, even though the family wouldn't have objected to that.
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