enzymes in baits.

[saul]

With regard to the Enzyme working in the winter it seems to do very well and thats up here in the land of polar bears !
A friend of mine was using the enzyme on a Scottish loch last weekend, two takes = one fish from until now was one of those "don't bother !" winter waters due to size and depth
The only down side is it's another bait the Coots and Tufties seem to love

cheers
Saul

[carp2bait@yahoo.co.uk]

Thanks Steve,we do try you know

Dean,we reccomend that folkes have their baits out of the freezer for around 3 days for the funky stuff to do its funky thing,so that answers one of your questions

also there are(if you know where to find them) enzymes that are capable of working at the lower range temperatures,some of our boys have had awsome success in freezing temps using the enzyme as single hookers catching under the ice so that would suggest it aint arf bad during winter

We have folkes that are having their best ever success using these baits so the complexity and make up of our baits we ars loath to surrender

Keep guessing and go do the years of research (with the help of a few clever friends) that has been invested into ours and see what you come up with?

Our baits do their own talking


Regards,Dean

[Smurph]

nice advert.....its strange thou all companys say that????

[carp2bait@yahoo.co.uk]

Well we aint gonna say their crap smurf are we mate?

U.C.N BAITS,THEY AINT MUCH COP BUT WE"D LIKE YOU TO BUY THEM

Now that just dont give the right impression does it smurf?

Try some,then you can all give an honest opinion on it,"unless you"ve tried you cant decide"

[scotty]

Originally Posted by carp2bait@yahoo.co.uk

Oh blimey,whats happened to all the love on this forum guys??????

Itake it B.S.C stands for "brain stands corrected" and M.S.C means "Man seems confused"

Dean,its only fishing mate and its only bait and truth be known,im only having a laugh with you fella,........But.........We have been down this road several times now on several forums,and just because no one yet has achieved what we have,they choose to question our findings,It works because we have invested years of painstaking experiments to eventually find a winning combination and yes you have considerable knowledge in this field to such an extent we are impressedBut there is always someone out there that knows how to or knows more,just as we know that certain people are better than Pete.Its just a natural progression mate,you and i will never stop that and for all your sceptisism we have found a combo that truelly works

Ask those who use it and you will see this is no ordinary bait


Regards and respect,Dean

mate im really pleased that you have found a combo that truelly works. and wish you all the sucsess with it its just the (no one else as acheived what we have ) line i dont quite get. how do you know this ?

[Deano]

Again it appears i answered my own question re:enzyme activity during winter.I thought that you would advocate a long thawing period during the winter for best results However once immersed in the swim surely the enzyme is no longer active and if it is theres going to be a very slow and neglible reaction rate.But maybe the job is already done regarding attraction and free aminos etc so I can buy that one

Freezing of the bait however does pose a problem would you not say.Its documented which has also been intimated tonight by an unknown poster 'sugar'?? that freezing can alter the structure of the enzymes due to localised pH changes and stress.

Also what temperatures can we find at the bottom of the lake, winter its going to be 4 degrees C for much of the time and even in summer my limited research suggests temperatures above 15 degrees C are going to be a rareity.

All in all my mind is still not 100% covinced but there is some nice fish on your website Any good bait whether enzyme active or not will produce a string of good fish if used by good anglers and if introduced correctly I feel.

If the offer of a kilo still stands I will pm you my details. Nice talking again

[carp2bait@yahoo.co.uk]

Send away my sceptical brother in arms

By saying no one has achieved,i am saying this in a commercial way and not the direction of those at home who produce their own

Ooooooh this is hard work,come home from a days bricklaying to this..........


I will gladly send you some Deano,pm me to death mate

[Smurph]

Originally Posted by carp2bait@yahoo.co.uk

Well we aint gonna say their crap smurf are we mate?

U.C.N BAITS,THEY AINT MUCH COP BUT WE"D LIKE YOU TO BUY THEM

Now that just dont give the right impression does it smurf?

Try some,then you can all give an honest opinion on it,"unless you"ve tried you cant decide"

send us a sample and will have a doodle do

[scotty]

Originally Posted by carp2bait@yahoo.co.uk

Send away my sceptical brother in arms

By saying no one has achieved,i am saying this in a commercial way and not the direction of those at home who produce their own

Ooooooh this is hard work,come home from a days bricklaying to this..........


I will gladly send you some Deano,pm me to death mate

i know you meant commercially. so did i.

[Pete_B]

"How ironic....Enzymewise...is either reversable..."

Totally and naturally... Sugarbabe... I just love your new name...

Sugars... I agree on monosaccharides.....anything else is still subject to review....

Deano... I've gone as far as I wish to go on this subject without pinpointing what I am using or doing....however, as regards consistency, I have had no problems achieving the desired result every time... I suppose it just comes down to knowing the animal you are dealing with...

However, I read with some concern that 'enzyme' baits are being sold that purport to use enzymes extensively before boiling then after they are denatured by the boiling process the baits remain perfectly hard.... this is actually impossible... and people are being conned....

The things in baits that make them harden significantly are Mainly proteins, Albumin, Whey etc... if these are subjected to extensive enzyme exposure they will be broken down... and the boiling process will have no effect.... you need enzymes that break down bonds that withstand boiling... you can break some bonds before boiling, but not the ones you want to retain..... in short, enzymes may be the latest fad, but most baits either do not contain them or they are present in forms that have no real effect on the bait...

Deano... as I said at the start I do not know where you want this to go... you post on this forum as an expert on enzymatic reactions.. from what I have read you are clutching at straws.... Whether the enzymes work in the kitchen or on the bottom of the lake is immaterial... it is still the same result.... Ever considered that pH 7.4 (average lake pH) might do the desired thing and stop enzyme activity with osmosis.. as for size of bait... any comments...temperature vs pH... do some graphs, the information is out there on thousands of enzymes....

Happy Carping
Pete

[Chesh]

Pete have you any more articles coming out in Addict?

[Deano]

Originally Posted by Pete_B

"How ironic....Enzymewise...is either reversable..."

Totally and naturally... Sugarbabe... I just love your new name...

Deano... as I said at the start I do not know where you want this to go... you post on this forum as an expert on enzymatic reactions.. from what I have read you are clutching at straws.... Whether the enzymes work in the kitchen or on the bottom of the lake is immaterial... it is still the same result.... Ever considered that pH 7.4 (average lake pH) might do the desired thing and stop enzyme activity with osmosis.. as for size of bait... any comments...temperature vs pH... do some graphs, the information is out there on thousands of enzymes....

Happy Carping
Pete

Not clutching at straws at all Pete.. Certainly am not an expert in enzyme reactions but pretty well schooled in Biochemistry in general and microbiology if a little rusty... It was 10 years ago since I attended a seat of learning You say I am clutching at straws yet its clear for all to see that my posts have actually conferred with what little information you have surrendered Did I not suggest heat stable enzymes were required and low optimum ranges With regards to enzyme stability and freezing have you conclusively proven that your enzymes remain active after this Also you yourself stated that your remaining active enzymes work over a range between 15-25 degrees temperatures that may not be apparent even in the summer.Leaving a bait out to mature for 3 days prior to fishing may well be your solution however it could be argued that after such a period the bait becomes unusable! I know lads that throw such bait away as baits this old can become a little messy!!

We'll leave it at that for now then Pete and allow this one to go down as one of fishings little conundrums. All the best for you and the guys at UCN

The lengths some people will go to for a bit of free bait

[Smurph]

donk ask you dont get

[Pete_B]

"Pete have you any more articles coming out in Addict?"

There is a literary blemish appearing in the next one...

"allow this one to go down as one of fishings little conundrums"

It's all perfectly clear to me....