Barbel boiled baits back when?

[Ian Grant]

:d :d :d :d :d :d :d :d

LOL nice one Paul.

Edit.....I Hate these bloody smilies !!!!

 

[Darryl Davis]

Thing that gets me about "specials" is we have known from way back when that fresh ingredients and mixes are proabbly the most important aspect, yet how many retailers ensure this.
For instance vacuum packed base mixes are tight with little air (vacuum packed!) when fresh yet most times I pick up a bag in a shop I am handling a floppy bag with a good mix of air (and hence bacteria) inside. I would not want to be buying any such bag with a £12 a kilo mix price tag.

Sourcing fresh ingrediients, or getting factory fresh ready mixes and using it within 3 months once frozen has to be the way with HNV mixes. Otherwise, you will be better off using shelf life.

 

[Dai Gribble]

Dave, all organic matter has the potential to produce ammonia when it decomposes.

Ammonia is a waste product from proteins - it is derived from nitrogenous material. Fats and carbohydrates don't contain nitrogen so ammonia is not a break-down product.

 

[David Gauntlett]

Ammonia is a waste product from proteins - it is derived from nitrogenous material. Fats and carbohydrates don't contain nitrogen so ammonia is not a break-down product.

Ammonia is produced by the decay of nitrogenous animal and vegetable matter...therefore it IS a product of matter breaking down...which is what Colin was claiming :confused:

Cheers, Dave.

 

[Darryl Davis]

Ammonia is a waste product from proteins - it is derived from nitrogenous material. Fats and carbohydrates don't contain nitrogen so ammonia is not a break-down product.

Its a bit more complicated than that - its been a few decades since I did Animal Physiology and biochemistry so excuse the clunky science here.

It is true Carbohydatres contain no nitrogen, and that protein does. And it is nitrogen that is needed for Ammonification. However any animal excretes nitrogen naturally. The amount of nitrogen any animal excretes can be controlled via diet (even old science see http://jn.nutrition.org/content/56/1/139.full.pdf shows this). The carbohydate/glucose/protein/mineral balance of the food determines the nitrogen level excreted. Even on pure carbohydrate/glucose diet you get nitrogen excretion and hence Ammonification.

Wiki page on Nitrogen cycle useful see http://en.wikipedia.org/wiki/Nitrogen_cycle

(sorry for butting in - over and out!)

 

[Simon Lush]

Thing that gets me about "specials" is we have known from way back when that fresh ingredients and mixes are proabbly the most important aspect, yet how many retailers ensure this.
For instance vacuum packed base mixes are tight with little air (vacuum packed!) when fresh yet most times I pick up a bag in a shop I am handling a floppy bag with a good mix of air (and hence bacteria) inside. I would not want to be buying any such bag with a £12 a kilo mix price tag.

Sourcing fresh ingrediients, or getting factory fresh ready mixes and using it within 3 months once frozen has to be the way with HNV mixes. Otherwise, you will be better off using shelf life.

Sorry, Beer moment !!!!!

 

[Dai Gribble]

Its a bit more complicated than that - its been a few decades since I did Animal Physiology and biochemistry so excuse the clunky science here.

It is true Carbohydatres contain no nitrogen, and that protein does. And it is nitrogen that is needed for Ammonification. However any animal excretes nitrogen naturally. The amount of nitrogen any animal excretes can be controlled via diet (even old science see http://jn.nutrition.org/content/56/1/139.full.pdf shows this). The carbohydate/glucose/protein/mineral balance of the food determines the nitrogen level excreted. Even on pure carbohydrate/glucose diet you get nitrogen excretion and hence Ammonification.

Wiki page on Nitrogen cycle useful see http://en.wikipedia.org/wiki/Nitrogen_cycle

(sorry for butting in - over and out!)

The nitrogen will be from proteins being broken down in the body.