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macckone
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yes, the bad smell is the butyric and other fatty acids.
humans identify those smells as 'bad'.
Scavengers, which cats and dogs fall into, do not and consider them the smell of food.
Cats and dogs are much more resistant to botulism than humans but not completely immune.
As for pathogen, the particular clostridium we are looking for on domestic potatoes are not particularly harmful to humans.
Obviously consuming large quantities of butanol or butyric acid is not healthy but they don't generally live in humans.
Not that they can't, the just prefer starch.
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Hexabromobenzene
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Quote: Originally posted by karlos³  | It does smell bad because of the butyric acid, I thought?
I worked with n-butanal just a few days ago... I think it had that pungent smell because of tiny amounts of butyric acid dissolved in it, no idea.
But it smelled like someone puked over a flower patch.... but one of the not so nice kind, likes the little Tagetes we plant under tomatoes as natural
nematode repellent.
Yeah, that was the smell of n-butanal.
Just a fraction of butyric acid though. |
In fermentation liquid butyric acid as calcium or magnesium salt and odor not strong. But liquid contains some skatole and sulfur-ogranic compounds
from protein fermentation. This compouds have very strong odor and may cause vomiting in some people. But it easy extract with solvent as xylene and
you may obtain skatole.
Also if you evaporate liquid on the stove butyric acid salt hydrolyzed and some acid emit and your home then smells as if poured a tons vomit. Smell
keeps a few weeks
[Edited on 6-12-2021 by Hexabromobenzene]
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Hexabromobenzene
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I made an interesting discovery. If fermentation occurs at high temperatures (about 30 degrees), it is formed much more acetone during fermentation.
If fermentation occurs at a temperature of about 20 degrees, then the main product of fermentation butanol.
Of the 90 liters of fermented fluid after freezing, 12 liters of concentrate with a strong acetone smell were obtained. In the future, this
concentrate will be distilled to find yield acetone and butanol.
If you do not add calcium carbonate butyric acid fermentation gives acetone and butanol
About 5 kg of old rice and 2 kg of crushed wheat were used as fermentation raw materials. Unlike the wheat, the rice does not contain gluten and does
not give a solution as mucus after fermentation.In the case of fermentation for butyric acid, this is not observed. Apparently other bacteria break
down gluten. At the same time, such chemical compounds as skatole, mercaptans, disulfides and etc. are formed. What kind of bacteria is unknown. Most
likely, butanol inhibits their reproduction.
[Edited on 1-2-2022 by Hexabromobenzene]
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