Diffusion of flavour in a fishing bait

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In summary, the conversation discusses the difference in diffusion rates of attractors in two boilies with the same levels of soluble attractors but different drying times and methods. The question is whether the 24-hour one, with potentially more volatile components, would disperse its chemicals faster than the 48-hour one, which may have a head-start on rehydrating due to less water content. The participants suggest involving someone from Chemistry for a more accurate answer.
  • #1
saggybelly
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Hi this is my first post and so I hope it will be good one for you physicists to solve for me!

In angling anglers use small round balls called boilies.Say for instance you make 2 round boilies of 14mm in diameter.When these are prepared they are boilied in water to make a tough skin.They will both contain the same levels of various soluble attractors.

If one is left to dry for 48hrs and the other left to dry for 24hrs then frozen which one once immersed back in the water will diffuse their attractors quickest if all things are equal eg temperature, pressure etc etc.The frozen bait will be defrosted before use and will be at the same temperature as the air dried boilie upon immersion in the water.

Hope you can help on this one.
 
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  • #2
Welcome to PF, Saggybelly.
I'm not at all sure about this, but my first thought is that the 24-hour one would retain more volatiles than the 48-hour one, and would thus disperse at least those chemicals faster that the less volatile components composing the latter.
 
  • #3
I have thought about that but what about the difference in concentrations affecting the influx of water into the boilie? The 48hr one will have less water in it so I thought maybe that the water outside will diffuse more rapidly and mix with the soluble attractors quicker?
 
  • #4
I wonder if that point is valid. If one is slightly more moist than the other, it really just has a head-start on rehydrating.
It might be best if someone from Chemistry gets involved. This is out of my league.
 

FAQ: Diffusion of flavour in a fishing bait

What is diffusion of flavour in a fishing bait?

Diffusion of flavour in a fishing bait is the process by which the flavour molecules from the bait spread into the surrounding water, creating a scent trail that attracts fish.

Why is diffusion of flavour important in fishing bait?

Diffusion of flavour is important in fishing bait because it helps to attract fish to the bait. The scent trail created by the flavour molecules can lure fish from a distance, increasing the chances of a successful catch.

How does the diffusion of flavour work in fishing bait?

The diffusion of flavour in fishing bait works through the process of osmosis. The flavour molecules are released from the bait and then spread out through the water, moving from an area of high concentration to an area of low concentration.

What factors affect the diffusion of flavour in fishing bait?

Several factors can affect the diffusion of flavour in fishing bait, including water temperature, water salinity, and the type and amount of bait used. Each of these factors can impact the rate at which the flavour molecules spread through the water.

Can the diffusion of flavour be controlled in fishing bait?

Yes, the diffusion of flavour in fishing bait can be controlled by using different types and amounts of bait and adjusting factors such as water temperature and salinity. Some bait companies also use special coatings or additives to slow down or enhance the diffusion of flavour in their products.

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