The first part of the food attractants and fish on food choices
Food attractants are the soul of bait. This is the consensus of the fish people. It mainly acts on the chemoreceptors of fish (smell and taste), and the sense of smell is much farther away than its vision.
Food attractants can be divided into trophic and non-trophic types, and the nutritional types mainly include amino breakdown and fatty acids. Salts, nucleic acids, beet city, etc. Non-vegetative types are dominated by hormones (in vivo and in vitro).
Most of the food attractants are low molecular weight, short chain and straight amphoteric chemicals. They are soluble in water and mostly non-volatile. This "non-volatile" feature is enough to remind us not to replace the fish's sense of smell with our noses. Because the sense of smell produced by humans comes from volatile substances.
Most of the baits we commonly use (such as various food crops) contain lure ingredients, but after entering the water, they have to go through a longer period of "leaching" process. After mixing with the synthetic food attractant, it is directly diffused in the water, so that the fish can quickly produce a sense of smell and make a "response response"
The carrier of the food attractant can adjust the physical characteristics such as color, viscosity, degree of atomization, size, softness and hardness, and morphology according to different target fish.
The fish's choice of bait follows the principle of "the most suitable bait theory".
Part II. Study on crucian carp and carp attractants
First, crucian carp and carp food attractants exist in natural water bodies
Both animals and insects have special susceptibility to chemicals that are valuable for their survival. Camels can sniff out extremely thin water molecules in the air, so they can quickly and accurately find water sources in the desert; People's disgust with butanethiol avoids eating spoiled food; Silkworms eat mulberry leaves because they contain citral, hexenol and isoquinol. Eating artificial feed with these chemicals is as enjoyable as eating mulberry leaves, and people's research on crucian carp and carp attractants is based on the special susceptibility of animals.
Luring fish with wine is our most common fishing method. But what anglers never expected was that there was also wine in the natural water.
There is a repetitive but quiet process from producing one-to-one diffusion to one-to-one disappearing. In the experiment, I was surprised to find that in natural water bodies, other nutrients represented by the sense of smell and taste of crucian carp and carp are produced at the same time, diffused at the same time, and at the same time (there may be a sequence) by crucian carp and carp, which are the real goals of crucian carp and carp foraging. In fact, the wine flavor only acts as a guide for crucian carp and foraging
More than ten years ago, at the turn of spring and summer, I went fishing in Wuchang South Lake. The fishing position is stacked with aquatic grasses from the lake, which have been left for about a week. As I removed the aquatic weeds to place the chair, a strong smell of wine rushed into my nose. The next day, I went to the South Central Nationalities College, located on the shore of Nanhu Lake
Department of Chemistry, ask the professor for advice. I want to find out whether this wine aroma is related to "wine rice lure fish".
Q: After the water weeds in the lake die, will they become wine?
Answer (after 3.5 seconds of contemplation) Yes. The wine is produced with the participation of enzymes (koji) and fermented. Fermentation is a complex, micro-passer
The biochemical reaction process. Its raw material is starch. The reaction steps are roughly as follows:
(ch100s)n-c6h120 c6h;0h+co2
Starch --Glucose--Ethanol(wine)--Carbon dioxide ,
1) Aquatic plants in tidal berths contain starch:
(2) There are many kinds of enzymes in lakes;
(3) The oxygen content in the water is only about 1/30 of the atmosphere, and there are fermentation conditions [sad] 4) At the turn of spring and summer, the water temperature is high, and there are temperature conditions. Wine and water are miscible relationship, wine molecules can be infinitely diffused in water, its concentration is diluted during the diffusion process, it is unlikely to overflow the water surface and volatilize into the air, and we smell;
(5) Under certain conditions, microorganisms will continue to decompose it to formaldehyde, and for every 1 mole of ethanol decomposed, 1.5 moles of oxygen will be consumed.
2 ch-ch.oh+302 +3(d o)+co+3h20
Ethanol - oxygen - formaldehyde - carbon dioxide - water
In this biochemical process, wine is not the only product. It is a wine processed with a high starch content of grains, in the fermentation broth, ethanol content is only 10 to 15%. Other products that coexist with it are a variety of amino acids, folic acid, pantothenic acid, niacin, choline, vitamins and sodium, potassium, calcium, phosphorus and other inorganic elements and their compounds. The nutrients needed by these fish are produced and diffused at the same time as the wine, and at the same time stimulate the smell of crucian carp and carp. When ethanol molecules spread in water, whether it is a natural product of the lake or a trap set by anglers, crucian carp and carp swim to the food source as a signal for food to appear.
If the above products are experimented on in two groups, the following results are obtained:
(1) The reaction of crucian carp and carp to the wine dough is: smell the taste and come, turn a few circles and go:
(2) The reaction of crucian carp and carp to the dough synthesized by amino acids and other nutrients is: when it smells, it will come, and it will be eaten;
(3) The two kinds of dough are hoisted into two corners of the large aquarium at the same time for comparative experiments, and the reaction of crucian carp and carp is to forage around the two doughs. Eventually, it concentrates on the surroundings of the amino acid dough and "takes turns pecking".
This experiment tells us that ethanol only stimulates the sense of smell of crucian carp and carp and produces excitatory responses. Stimulation of the sense of taste, on the other hand, produces only an inhibitory response. The lesson it gives us is that when nesting with wine and rice, it is best to use non-ethanol bait on the hook.
If the number of times the experimental fish touches the ball is judged by the Japanese quantitative standard for food attractants in one unit time, sake dough is not a food attractant. Because the experimental fish do not touch the ball (do not peck).
This experiment also tells us that blindly taking materials from land and judging the advantages and disadvantages of bait by human smell is one-sided. Only by "going deep" into the water, understanding the formation process of natural food attractants and the mechanism of fish attraction, and then "simulating" with the corresponding terrestrial organisms or synthetic compounds, can we achieve a multiplier effect with half the effort. It seems that learning a little "water chemistry" knowledge is by no means superfluous for us anglers.