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The parents of an individual with an autosomal recessive disorder are both carriers of one copy of the altered gene. Carriers may have mild symptoms of trimethylaminuria or experience temporary episodes of fish-like body odor. [citation needed] Mutations in the FMO3 gene, which is found on the long arm of chromosome 1, cause trimethylaminuria.
Trimethylamine (TMA) is an organic compound with the formula N(CH 3) 3.It is a trimethylated derivative of ammonia.TMA is widely used in industry. [5] [6] At higher concentrations it has an ammonia-like odor, and can cause necrosis of mucous membranes on contact. [7]
If you notice that your seafood smells "fishy, sour, or ammonia-like," toss it out right away, advises the U.S. Food and Drug Administration (FDA).
Hongeo-hoe [1] (Korean: 홍어회) is a type of fermented fish dish from Korea's Jeolla province. [2] Hongeo-hoe is made from skate and emits a very strong, characteristic ammonia-like odor that has been described as being "reminiscent of an outhouse". [3] Fermented skate is also enjoyed in Iceland under the name kæst skata.
Unprocessed shark meat may have a strong odor of ammonia, due to the high urea content that develops as the fish decomposes. [6] The urea content and ammonia odor can be reduced by marinating the meat in liquids such as lemon juice, vinegar, milk, or saltwater. [7] Preparation methods include slicing the meat into steaks and fillets. [1]
Both of these formulations have the strong, pungent, sickly-sweet odor often associated with mothballs. Both naphthalene and 1,4-dichlorobenzene undergo sublimation , meaning that they transition from a solid state directly into a gas; this gas is toxic to moths and moth larvae.
Struvite, also referred to as MAP, forms when there is a mole to mole to mole ratio (1:1:1) of magnesium, ammonia and phosphate in the wastewater. The magnesium can be found in soil, seawater as well as drinking water. Ammonia is broken down from the urea in wastewater, and phosphate, which is found through food, soaps and detergents.
The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency. When this treatment is finished, the fish is saturated with lye and inedible, with a pH of 11–12. To make the fish edible, a final treatment of another four to six days of soaking in cold water changed daily is ...