cadaverine C5H14N2 (1,5 diamino pentane): colourless liquid smelling of ammonia, which is produced in rotting meat and other foods which contain the amino acid lysine. Cadaverine also occurs in cheese whereas mercaptanes are sulfur compounds. And I know that you don't want to handle methyl mercaptan. we did use mercaptanes, selenols and tellurides quite a bit (I could give you a lecture about that :-)) and even after taking showers people still could smell us when we walked into bars. That was years ago during grad school, now I am glowing in the dark :-) Vanagon content: It is the sulphur oxides that attack the catalytic converters and causes the smell of 'rotten eggs' from exhausts. Karl '81 Westy "Jenny" Wilmington, DE |
Please note - During the past 17 years of operation, several gigabytes of
Vanagon mail messages have been archived. Searching the entire collection
will take up to five minutes to complete. Please be patient!
Return to the archives @ gerry.vanagon.com
The vanagon mailing list archives are copyright (c) 1994-2011, and may not be reproduced without the express written permission of the list administrators. Posting messages to this mailing list grants a license to the mailing list administrators to reproduce the message in a compilation, either printed or electronic. All compilations will be not-for-profit, with any excess proceeds going to the Vanagon mailing list.
Any profits from list compilations go exclusively towards the management and operation of the Vanagon mailing list and vanagon mailing list web site.