Table 2.

Results for the peaks of cyanide in whole blood (C _max, t _max) after application of different foods, potassium cyanide, and isolated cyanogenic glycosides in test person No. 5

Food	Amount ingested (g)	+ sweet almonds (g)	Equiv. dose of cyanide (mg)	C max (µM)	t max (min)
Cassava	62.0a,c		6.8	19.5	30
Bitter apricot kernels	2.1a,c		6.8	15.4	15
Linseed	7.5		1.7	1.2	30
	15.0		3.3	2.2	30
	30.9a		6.8	6.5	60
	60.0		13.2	19.8	80
	100.0		22.0	42.3	160
Persipan paste	100.0a,c		6.8	2.3	75
	100.0c	10.0	6.8	4.5	30
	100.0	30.0	6.8	3.4	50
	200.0a,c		13.6	9.1	150
	400.0c		27.2	17.1	270
KCN	0.006		2.4	6.0	5
	0.017c		6.8	20.1	10
Amygdalin	0.120c		6.8	3.4	60
	0.120c	10.0	6.8	10.0	30
	0.387		22.0	29.2	70
Linamarin	0.065c		6.8	0.4	–b
	0.209		22.0	0.9	–b

^aResults obtained during the investigations within the study protocol for comparison

^bNo definite peak identifiable

^cFor concentration–time curves see Fig. 4 or 5