from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A colorless, foul-smelling ptomaine, NH2(CH2)4NH2, produced in decaying animal tissue by the decarboxylation of ornithine.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A diamine, NH2(CH2)4NH2 (1,4-diaminobutane or butanediamine). It is produced by the breakdown of amino acids in living and dead organisms.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a colorless crystalline ptomaine with a foul odor that is produced in decaying animal matter
One is called putrescine, the other is called cadaverine, very pungent smells.
Actually there is recent research showing that the use of native yeasts can sometimes produce some noxious substances known as biogenic amines, which include such wonderfully named compounds such as putrescine and cadaverine.
Some, like the aptly-named "putrescine" and "cadaverine," develop early in the decomposition process.
A third: to pursue the biochemical breakthrough that will enable scientists to pinpoint time of death based on the level of once obscure gases, like putrescine and cadaverine.
And that is what these dogs are recognizing, putrescine and cadaverine.
If nightsoil is unavailable, substitute a sealable plastic vessel containing a small amount of 1,4-diaminobutane putrescine, cadaverine, or other noxious nitrile of choice.
And if there ` s putrescine or cadaverine on a child that ` s decomposing, and there ` s an inanimate object, there ` s a transfer, but that scent is so specific, and these dogs are trained for that.
There are three substances the body produces as it decomposes, cadaverine, spermine, putrescine.
They make fish inedible in a fraction of the time they take to spoil beef or pork, by consuming the savory free amino acids and then proteins and turning them into obnoxious nitrogen-containing substances (ammonia, trimethylamine, indole, skatole, putrescine, cadaverine) and sulfur compounds (hydrogen sulfide, skunky methanethiol).
The amino acids can in turn be broken into various amines, some of which are reminiscent of ocean fish (trimethylamine), others of spoiling meat (putrescine); into strong sulfur compounds (a specialty of smear bacteria), or into simple ammonia, a powerful aroma that in overripened cheeses is harsh, like household cleaner.
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