Timeline for Why can we smell copper?
Current License: CC BY-SA 4.0
20 events
| when toggle format | what | by | license | comment | |
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| S Feb 19 at 1:13 | history | suggested | E Tam | CC BY-SA 4.0 |
Link to article 'The Two Odors of Iron when Touched or Pickled' was broken, so I replaced it with a working link.
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| Feb 19 at 1:12 | review | Suggested edits | |||
| S Feb 19 at 1:13 | |||||
| Feb 16, 2022 at 18:03 | review | Suggested edits | |||
| Feb 16, 2022 at 18:35 | |||||
| S Apr 17, 2018 at 9:42 | history | suggested | Archer | CC BY-SA 3.0 |
removed irrelevant content
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| Apr 17, 2018 at 4:33 | review | Suggested edits | |||
| S Apr 17, 2018 at 9:42 | |||||
| Mar 4, 2017 at 22:14 | history | edited | Melanie Shebel | CC BY-SA 3.0 |
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| Jan 8, 2017 at 8:17 | history | edited | orthocresol | CC BY-SA 3.0 |
P is spelt "phosphorus" as per IUPAC
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| May 9, 2015 at 16:11 | comment | added | Kevin Kostlan | Smell is associative: we smell "sweet" food not from the sugar, but from the volatile compounds that occur when sugar breaks down under heat. Only because we experienced the smell paired with tasting the sugar (there is still plenty of un-broken-down sugar left) do we think it smells sweet. | |
| Apr 12, 2015 at 22:36 | review | Suggested edits | |||
| Apr 12, 2015 at 22:56 | |||||
| Feb 9, 2014 at 20:11 | history | edited | Nicolau Saker Neto | CC BY-SA 3.0 |
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| Feb 9, 2014 at 19:53 | history | edited | Nicolau Saker Neto | CC BY-SA 3.0 |
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| Feb 9, 2014 at 19:51 | comment | added | Nicolau Saker Neto | @LievenB It turns out the Angewandte Chemie paper had touched on the smell of blood. Also, I don't recommend trusting the phys.org link too much. For example, it mentions that iron ions have a negative charge, strangely. | |
| Feb 9, 2014 at 19:46 | history | edited | Nicolau Saker Neto | CC BY-SA 3.0 |
Overhaul of the answer
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| Feb 9, 2014 at 18:36 | comment | added | Nicolau Saker Neto | @LievenB The paper cited in that phys.org news article is the very same as the one cited by my Nature news article! | |
| Feb 9, 2014 at 18:04 | comment | added | user2117 | I've found this very interesting link : phys.org/news80405535.html and I'm guessing that it's the same too with other metals such as copper,... | |
| Feb 9, 2014 at 17:44 | comment | added | Nicolau Saker Neto | @LievenB Another good question, which I thought might pop up eventually. I don't really know. Maybe the iron cations in blood can also catalyze the formation of organic compounds with a metallic smell from lipids or other substances present in the blood and mouth. Flavour comes mostly from smell, not taste (oddly enough). | |
| Feb 9, 2014 at 17:23 | comment | added | user2117 | But blood tastes just like pure metallic iron 'tastes' - so how is that then explained? | |
| Jan 20, 2014 at 22:24 | vote | accept | vsz | ||
| Jan 20, 2014 at 11:29 | history | edited | Nicolau Saker Neto | CC BY-SA 3.0 |
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| Jan 20, 2014 at 11:20 | history | answered | Nicolau Saker Neto | CC BY-SA 3.0 |