A little. I even saw Wuhan market as a source mentioned.Royal wrote:Have you seen the adrenochrome threads and conspiracy?
I imagine most is untrue, some must be true.
Chemicals
Re: Chemicals
I imagine most is untrue, some must be true.
Re: Chemicals
Very Fast Death Factor
Anatoxin-a is also known as Very Fast Death Factor. it is found in some forms of cyanobacteria (better known as blue green algae)
Too many PacMan molecules
Anatoxin-a is also known as Very Fast Death Factor. it is found in some forms of cyanobacteria (better known as blue green algae)
Too many PacMan molecules
Re: Chemicals
Surströmming (Swedish for ''sour herring'') is a lightly-salted fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century.
During the production of surströmming, just enough salt is used to prevent the raw herring from rotting while allowing it to ferment. A fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste.
According to a Japanese study, a newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean hongeohoe or Japanese kusaya
Chemical process
The fermentation happens through autolysis and starts from a lactic acid enzyme in the spine of the fish. Together with bacteria, pungent smelling acids are formed, such as propionic acid, butyric acid and acetic acid. Hydrogen sulfide is also produced. The salt raises the osmotic pressure of the brine above the zone where bacteria responsible for rotting can thrive and prevents decomposition of proteins into oligopeptides and amino acids. Instead, the osmotic conditions enable Halanaerobium bacteria to thrive and decompose the fish glycogen into organic acids, making it sour (acidic).
Link
During the production of surströmming, just enough salt is used to prevent the raw herring from rotting while allowing it to ferment. A fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste.
According to a Japanese study, a newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean hongeohoe or Japanese kusaya
Chemical process
The fermentation happens through autolysis and starts from a lactic acid enzyme in the spine of the fish. Together with bacteria, pungent smelling acids are formed, such as propionic acid, butyric acid and acetic acid. Hydrogen sulfide is also produced. The salt raises the osmotic pressure of the brine above the zone where bacteria responsible for rotting can thrive and prevents decomposition of proteins into oligopeptides and amino acids. Instead, the osmotic conditions enable Halanaerobium bacteria to thrive and decompose the fish glycogen into organic acids, making it sour (acidic).
Link
Re: Chemicals
True ignorance has a man open a can in his car. Hope the channel is making lots of money since he will need a new car now.
Re: Chemicals
Reflecting back on the "Adrenochrome Hypothesis" in an article published in 1990 in the Journal of Orthomolecular Medicine, the researchers said, "All we did know [about adrenochrome] was that it was readily formed by oxidation of adrenalin [sic] to a red compound in solution ... But we did suspected [sic] it might be a hallucinogen because ... it resembled a few known hallucinogens like ... LSD and ibogaine."
Adrenochrome's psychedelic properties, however, never actually panned out. And, as intriguing as those studies were, "they have been largely discredited due to, primarily, methodological failures. And I think they were unable to ever replicate any of the initial findings that were popularized," Marino says.
But, before the research on adrenochrome was thoroughly debunked, the drug was lumped into the same category — at least in the layman's eyes — as LSD and other psychedelic therapies, which set it up for celebrity status in popular culture.
Link
Adrenochrome's psychedelic properties, however, never actually panned out. And, as intriguing as those studies were, "they have been largely discredited due to, primarily, methodological failures. And I think they were unable to ever replicate any of the initial findings that were popularized," Marino says.
But, before the research on adrenochrome was thoroughly debunked, the drug was lumped into the same category — at least in the layman's eyes — as LSD and other psychedelic therapies, which set it up for celebrity status in popular culture.
Link