10 ms·
After 20 years this hasn't completely rotted and scentless? I need to read the article.
by Grazester 2mo ago
After 20 years this hasn't completely rotted and scentless?
I need to read the article.
- gus_massa 2mo agoIf the goo is too salty, probably bacterias can grow enough to eat the cause of the bad smell, in particular https://en.wikipedia.org/wiki/Trimethylamine https://en.wikipedia.org/wiki/Trimethylamine From a random google search I got this report https://uvadoc.uva.es/bitstream/handle/10324/18877/TFG-I-468.pdf https://uvadoc.uva.es/bitstream/handle/10324/18877/TFG-I-468... (mostly in Spanish, with an English abstract). It looks serious and as far as I understand it makes sense. They recommend to add iodine to burn/oxidize the trimethylamine or use bacteria and bubbles or air/oxygen, or a mix or bacteria+algae+light that produces the oxygen inside the mix. It looks like without an active source of oxidizer, the mix will be stinky for years.
- gus_massa 1mo agoToooo late to edit: > probably bacterias can grow enough > probably bacterias can _not_ grow enough
- samus 2mo agoThis is not rot, but digestion. The digestive enzymes of the fish keep breaking down amino acids, producing the characteristic smell. The salt prevents most microorganisms from growing.