Re: NANFA-L-- Precipitate

Bruce Stallsmith (
Wed, 25 Jan 2006 09:40:57 -0500

Carbon--hydrogen bonds in fats are pretty stable with a lot of energy
invested in them, so I doubt there's a quick breakdown of that kind of lipid
without enzymatic activity.

As to my "syrupy" description, that was deliberately vague and wrong (thanks
for running with it, Peter) just to describe what thiosulfate looks like as
it mixes with water, that is to say, there's a swirliness to it (and you can
quote me!). Yeah, it's not really a viscosity issue, but some kind of
reaction is happening.

--Bruce Stallsmith
along the chemical-rich Tennessee
Huntsville, AL, US of A

>From: "Todd D. Crail" <tcrail-in-UTNet.UToledo.Edu>
>To: <>
>Subject: Re: NANFA-L-- Precipitate
>Date: Wed, 25 Jan 2006 09:11:21 -0500
>Thanks all for your replies...
>Hmmm... I wonder if it was scavenging hydrogen from the fats instead.
>may be weaker bonds to a carbon in the fat than to the oxygen in water? I
>never saw a decrease in pH, so something is buffering it.
>I'm not kidding about it being "smokey". Looks like you opened Jeff
>Spicoli's van door lol.
>Whatever its doing, it sounds like my charges got lucky. It just never
>in aquaria, does it? :)
/ This is the discussion list of the North American Native Fishes
/ Association (NANFA). Comments made on this list do not necessarily
/ reflect the beliefs or goals of NANFA. For more information about NANFA,
/ visit Please make sure all posts to nanfa-l are
/ consistent with the guidelines as per
/ To subscribe, unsubscribe, or get
/ help, visit the NANFA email list home page and archive at