Gazlaaar

Part 1 This is my step by step guide to tying the Multi Rig, this is my interpretation of the now popular rig and I thought I would take you through the components I use and show you how I construct mine. I have literally tied hundreds of these, and think I can show the best and easiest way to tie it up. Step one Take a 15 inch length of coated braid, tie a 2 inch loop at one end and a loop that just about slides over the bend of the hook at the other end. Just two simple over hand loops, you'll find you can move the knots up and down the length of the coated hooklink relatively easy before you tighten and bed them down. Step two Strip back about 10mm of coating under the knot of the hook end, I have just found it easier to do this now rather than later. Step three Take a length of Super Floss, push it through the loop and push both tag ends through the eye of the hook. You'll find this a lot easier than just trying to push the loop itself through the eye. Step four Now place on the Micro Ring Swivel and pass the loop over the hook, I usually set the top of the loop in line with the barb of the hook. Step five Slide on a piece of Heat Shrink Tube, just enough to cover the eye of the hook and the knot that's formed the loop. Step six Now place on the Kwik Change Weight,

Not too many pieces move me, but this piece did, this morning on the way back home from Fosters, so much so I stopped the car and just listened. Thankfully I have found it on youtube, I know classical music isn't everyones cup of tea, but this music is stunning and staggering imagery to match. https://m.youtube.com/watch?v=ibwxzxER_pY

Didn't Ian, once describe her as Hitler with boobs lol obviously not that politely put

Ive just had a brain wave, instead of using raw eggs, I could use powdered egg, the only difference being the fat content, but I could use liquid glucose instead of water. Easy to make yourself, I usually do 2 parts sugar 1 part water, but that makes to thick a solution, I have made 1 part water to 1 part sugar, that pretty much has the same consistency of water, my thinking, the yeast will have sugar to feed on, all the way through the bait.

All very interesting, Turnip and Mooseman,I shall take a look, my bait are already catching me fish, so they are working, but due to the short sessions I do I think elevating the break down process may well help, but, and its a big but, I shall take a look at the enzymes involved, Thanks again

Im not even sure if an active yeast is the way to go, looking at the enzymes involved, (a sudden morality check) I would much rather use substances that at least utilise some of the same enzymes carp use themselves. So im still looking, whats your thinking behind salt, I am waiting on a small bag of MSG turning up as it goes,

Dried Active Yeast at the moment, although I feel I may get a better response with brewers yeast, im not even sure if yeast is the way forward, I am about to fish with baits soaked in tiger milk tonight, that had been left in a bucket in the sun for a few days, my thinking, these don't necessarily need an elevated heat level to ferment

I have had a pot of 15, 16mm baits in a pot all night long, locked with the lid sealed. The were soaked in activated yeast last night for a couple of hours and then put straight into a spare pop up pot. There seems to be white spots appearing on the surface of the baits. I have now divided the baits into two pots now, one pot just sealed and left at room temperature, and the other I have placed on to a heated water bottle with a towel over the top to try and lock in some heat. Hopefully ill see some difference by tomorrow There are definite white spots appearing though

You can cook at lower temperatures in pressure cookers, as the pressure aids cooking equilibrium,

I am guessing, if the enzymes were kept at an optimum heat, they would simply break the baits down into a mush. Which would be no good for sale purposes, I would of thought the company would only take the fermentation process so far and then stop it by freezing the bait. Enzymes aren't denatured by freezing, they are just dormant, and can be reactivated once brought up to temperature again, starting the process once again. The thinking is, if a carp doesn't need to use its energy digesting then it can eat more of a substance, hence digesting a bait ourselves. Thats my knowledge, not very scientific I know

Just to add It would certainly explain the sticky substance on the exterior of the baits, it would explain why the bait is only available in frozen form, and it would explain the softness of the bait. Plus its the only way I can think of producing a boilie like this in a large quantity for the masses. What do you think fellas?

Nick, Turnip, Phil, Ross, Carpmachine and everyone else, I thank you for you contributions In hindsight, Its looking like its just to hard to keep enzymes active in a normal fishing situation. I now would call into question the validity of some brands who have claimed to of harnessed such enzymes, unless of course they have stored them into some sort of temperature controlled environment (flask). Let the enzymes do there stuff before its starts to affect the outer shell of a bait and then quickly bought down the temperature and frozen. Which is what I suspect Nash have done. Just from a common sense way of thinking, I would think the baits are part heated, leaving the paste inside fir the enzymes to feed up on. The enzymes are applied once the baits are cooled enough, and kept in a temperature controlled environment until surface evidence is prevalent, then they are quickly frozen, so the enzymes lay dormant. At this stage the baits be part digested already, I would make one suggestion though, if you are using the Key, try putting a handful into and already warm flask, no where near boiling point though. About 40 degrees, this may reactivate the enzymes further, its something I am going to try

Turnip, I am slightly leaning towards including the enzyme after cooking, as heating is just too problematic, as heat denatures the enzymes at a very low heat. Ross, I shall take a look, thank you

Phil thanks for that, I shall have a look when I have a little more time, certainly looks interesting, from what ive seen

There are 3 types of Enzymes Metabolic Enzymes – These enzymes are primarily in charge of energy production in the body. They also help to detox the body on a cellular level and are even help our sensory system respond appropriately. They are responsible for cellular activity on every level. Digestive Enzymes – Digestive enzymes benefits include assisting the body break down and assimilate food into nutrients. The body uses different types of enzymes to digest fats, proteins and carbohydrates for instance. Food Enzymes which primarily come from plants. Our body does not make these enzymes, but they are contained in the food we are eating so our body can break down the food. Enzymes are destroyed by heat, therefore, this is why it is important to incorporate fresh raw fruit and vegetables into your daily diet; and essential oils This is where we just concentrate on one particular type of Enzyme, The Digestive Enzymes Digestive enzymes are enzymes that break down polymeric macromolecules into their smaller building blocks, in order to facilitate their absorption by the body. Digestive enzymes are found in the digestive tracts of animals (including humans) and in the traps of carnivorous plants, where they aid in thedigestion of food, as well as inside cells, especially in their lysosomes, where they function to maintain cellular survival. Digestive enzymes are diverse and are found in the saliva secreted by the salivary glands, in the stomach secreted by cells lining the stomach, in the pancreatic juice secreted by pancreatic exocrine cells, and in the intestinal (small and large) secretions, or as part of the lining of the gastrointestinal tract.Digestive enzymes are classified based on their target substrates:proteases and peptidases split proteins into small peptides and amino acids.lipases split fat into three fatty acids and aglycerol molecule.amylases split carbohydrates such asstarch and sugars into simple sugars such as glucose.nucleases split nucleic acids intonucleotides.In the human digestive system, the main sites of digestion are the oral cavity, the stomach, and the small intestine. Digestive enzymes are secreted by different exocrine glands including: Salivary glands Secretory cells in the stomach Secretory cells in the pancreas Secretory glands in the small intestine Enzymes Enzymes are not living things. They are just special proteins that can break large molecules into small molecules. Different types of enzymes can break down different nutrients: Carbohydrase or amylase enzymes break down starch into sugar Protease enzymes break down proteins into amino acids Lipase enzymes break down fats into fatty acids and glycerol. Carbohydrase is an enzyme that catalyzes the breakdown of carbohydrates into simple sugars. Carbohydrases are produced in the pancreas but act in the stomach breaking down carbohydrates, hence the name. A protease (also called peptidase orproteinase) is any enzyme that performsproteolysis, that is, begins protein catabolismby hydrolysis of the peptide bonds that linkamino acids together in a polypeptide chain. Proteases have evolved multiple times, and different classes of protease can perform the same reaction by completely differentcatalytic mechanisms. Proteases can be found in animals, plants, bacteria, archaeaand viruses. A lipase is an enzyme that catalyzes thehydrolysis of fats (lipids). Lipases are a subclass of the esterases.Lipases perform essential roles in thedigestion, transport and processing of dietary lipids (e.g. triglycerides, fats, oils) in most, if not all, living organisms. Genes encoding lipases are even present in certain viruses Temperature and enzymes As the temperature increases, so does the rate of reaction. But very high temperatures denature enzymes. Enzyme activity gradually increases with temperature until around 37ºC. Then, as the temperature continues to rise, the rate of reaction falls rapidly, as heat energy denatures the enzyme. Effects of pH Enzymes are affected by changes in pH. The most favorable pH value - the point where the enzyme is most active - is known as the optimum pH. Extremely high or low pH values generally result in complete loss of activity for most enzymes. pH is also a factor in the stability of enzymes. As with activity, for each enzyme there is also a region of pH optimal stability.The optimum pH value will vary greatly from one enzyme to another, as Table II shows: Lipase (pancreas)8.0 Lipase (stomach)4.0 - 5.0 Lipase (castor oil)4.7 Pepsin1.5 - 1.6 Trypsin7.8 - 8.7 Urease7.0 Invertase4.5 Maltase6.1 - 6.8 Amylase (pancreas)6.7 - 7.0 Amylase (malt)4.6 - 5.2 Catalase7.0 There, I hope it makes sense, as you can see, Enzymes are particulary problematic where heat and pH levels are concerned. This isn't my own work, but I have copied and pasted various abstracts, hopefully in order.

Thanks everyone for the suggestions, Kinetic Cooking, in short, you don't need to poach an egg at 100 degrees, test have shown you can poach an egg at 62 degrees, but for a much longer period, until the egg reaches heat equilibrium. Nick I have considered using sugars, in my actual mix albeit glycerin, granulated, honey and so on, then soaking in yeast, after cooking to try and encourage the enzymes inwards, Carpmachine Maybe a form of injecting and soaking would be needed. Its still very new, and theres still a lot to learn,

Funnily enough that's what im testing tonight, I have a few baits soaking in activated yeast, to see what happens. I will put 5 into a warm flask, if I can find one and leaving 5 on a plate at room temperature, plus im going to submerge 5 into cool boilied water.

I don't feel I know enough yet to put a full explanation up, but as soon as I do I will try to explain

Microwaving would also denature enzymes very quickly, as the process of microwaving vibrates water molecules, this is what causes the heat, even at relative short burst

I have Tim yes, armamesh and tights were also another consideration, I don't want to confuse, but im just looking into kinetic energy, basically not actually bringing foods to boiling point to cook. Sounds bizarre I know lol

Thats the crooks of it, without going into to much detail, yes baits end up really soft and are notoriously hard to present, Nash have achieved this by the looks of it, thats where my thinking came from with the harder outer shell, there must be some kind of other binder their using, just not sure what it is or how the are keeping the enzymes alive during the cooking process, thats why I thought of blanching.

Your probably right Phil, i just find the whole thing fascinating, im intrigued and would like to understand more, not necessarily use it but more for my own knowledge

Thats the whole point of this exercise Phil, to simulate the digestion process, enzymes do have a peak working temperature, about 18 degrees I think, but don't quote me on that, you have to check with Frank on that one. The whole ethos of using enzyme rich baits is to assist the break down before Mr carp even gets to the bait, hence baits being kept in warm flasks. The problem is as soon as these bait are submerged in the temperatures we have, the digestion slows and stops, so if you can emulate and assist the break down, bobs your uncle. The whole thinking being it is, if a bait is more easily digested a fish will eat more. This is the reason for looking at certain enzymes, but you have to remember there are a lot, I think enzymes run into their hundreds. That's what ive gotten from what ive read any way

I have just read up on Torula, interesting product

The problem is with testing in any real fishing situation, how is it fairly done? Do we fish the same spot with both types of bait? Unless there was any significant difference it would be hard the differentiate between the two. People have tested reactions and observed fish in tanks, but is that a fair way of testing compared to a real fishing situation? The are to many variables in the equation, which only leaves us with what we witness ourselves, whether that be at home or taking on the information of other's. I could do an on going test but as you know, with all the best intentions in the world it would be flawed. I can observe, test pH levels and so on, all I know at the moment my baits catch me fish, but unfortunately, as I would guess a lot of bait makers suffer the same affliction with the pursuit of the grail I still think there is a lot of room for improvement in bait, but its an on going science as you know. I will test the yeast theory out as soon as I know it won't have and detrimental negative affect on fish And I will test your suggestion