Carob itself has an odor a lot of people find objectionable. It comes from two sources (and varies throughout the year): flowers and pods on the ground. From what I know so far, it's a variety of compounds, including butyric acid.
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There is one fungus species I frequently see around damaged carobs and that's Laetiporus gilbertsonii. It's a relative of Chicken-of-the-Woods with no strong smell.
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It would probably accelerate fermentation AND fungal growth, yes. If pods are picked up soon, there's no smell from them. And blooming is only about 1 month long per year.
Hvala. Twitter će to iskoristiti za poboljšanje vaše vremenske crte. PoništiPoništi
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My exposure to carob dates from childhood as well so the smell of it evokes visceral memories. I don't hate the smell as much as other folks do. But I admit it doesn't smell like jasmine. :)
Hvala. Twitter će to iskoristiti za poboljšanje vaše vremenske crte. PoništiPoništi
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I see there are many entries for the BillMeetScienceTwitter hashtag. How did it get started?
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Go down my timeline. I QT'd the first usage of it. It's part of a Biotweeps convo.
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Thanks
@may_gun, really enjoyed your post on 2017 plant research highlights! Keep up the great work! -
Thank you, Francesca!
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You should try. It’s lucky to find ripe pods. The squirrels around here get most of them while they’re still unripe.
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Čini se da učitavanje traje već neko vrijeme.
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