Why do bad smells smell bad?
Chemistry For Your Life
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The Chemistry of Unpleasant Smells
This chapter dives into the world of bad odors, particularly focusing on thiols, the compounds responsible for smells like rotten eggs and spoiled food. Through personal anecdotes and scientific discussions, the speakers explore how different compounds interact with our olfactory system, examining the role of copper in enhancing our sensitivity to these scents. The conversation highlights the complexities of our sense of smell, offering insights into why some substances are appealing and others are repulsive.
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