Abstract
By adding picrolonic acid to the mucilage obtained from the skin of salmon we can gain the picrolonate. Under the microscope we have determined the shape of its crystal-and its melting point, and compared the present compound with synthesized sample. In this experiment we found that the present compound has the same character as a picrolonate which is produced from δ-aminovaleric acid and the reaction product of pyridine and acetaldehyde. In the same experiment it was found that the present compound contains another two kinds of picrolonate of certain amine. On the course of our experiment to synthesize the liquid which give off fishy smell, we have found the following results: the smell of fresh fish consists from piperidine, and the reaction product of piperidine and acetaldehyde. The condensed mixture of above substances give off smell of freshwater fish and when trimethylamine is added to this mixture, we feel sea-fish-smell. In the smell of fish whose freshness is slightly reduced, δ-aminovaleric acid is contained besides above mixture, and if the freshness of fish still more reduced, methylmeriucaptan and indole are contained.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
