where's ammonia come from?

[webmost]

Quick question which arose on another forum:

Does fermentation dissipate ammonia already inherent in the leaf, or does the process of fermentation create ammonia which must be dissipated after fermentation?

 

[deluxestogie]

Most of the ammonia released during aging or fermentation is created from the enzymatic breakdown of albuminous proteins.

Formulas of amino acids: http://www.imgt.org/IMGTeducation/Aide-memoire/_UK/aminoacids/formuleAA/

Proteins are made up of various amino acids. The structure of every amino acid (e.g. "amine containing acid") has one NH or NH2 component.

The amino acid serine.

When this nitrogen entity is released, it reacts with the hydrogen in water to form NH3, which is ammonia.

Bob

 

[bonehead]

an interesting chemistry lesson.

 

[Marcos]

Im deeply sorry for necro-rising such an old thread, but the insigthful post from Bob, left me with the feeling of "so what that means?".

But being this very question, one of the most itching inquiries that I have on the topic, I need to ask: what that means in relation to the OP?
Is the ammonia present in the leaf by nature, or is a by-product of fermentation?

For a long time I believed that smoking only cured leafs was a bad idea, and even dangerous, precisely due to the ammonia. Reading the FAQ on this site, helped me to let go that belief, yet I'd like to understands the basics of it.

Thanks in advance!

 

[deluxestogie]

As stated in my earlier post, ammonia is created by the oxidation of protein, after cleaving the amino group. Since ammonia is volatile, it usually dissipates into the air prior to smoking cured leaf. Leaf that has only color-cured, but not fermented or aged, tastes raw and grassy because of the remaining proteins, rather than ammonia.

Bob

 

[Marcos]

Thank you so much for the clarification!

 

[vorno]

Does the ammonia dissipate sufficiently? Do you need to somehow extract it from an enclosed area so it doesn't pose an issue / threat?

 

[PressuredLeaf]

Does the ammonia dissipate sufficiently? Do you need to somehow extract it from an enclosed area so it doesn't pose an issue / threat?

Ammonia during leaf fermentation can get to the point where it stings the nose or the eyes. Typically, for cigars - the fermenting leaf bunches are periodically shaken to dissipate heat and ammonia. On a smaller scale ammonia evaporates really well. All one usually needs to do is inspect the fermenting leaves every few weeks - that alone is good enough.

Finished tobacco can also let off small amount of ammonia over time. It’s usually small amounts, and not much to worry about. Our noses are extremely sensitive to ammonia, so just because we detect it doesn’t mean there is a lot present.

 

[vorno]

Ammonia during leaf fermentation can get to the point where it stings the nose or the eyes. Typically, for cigars - the fermenting leaf bunches are periodically shaken to dissipate heat and ammonia. On a smaller scale ammonia evaporates really well. All one usually needs to do is inspect the fermenting leaves every few weeks - that alone is good enough.

Finished tobacco can also let off small amount of ammonia over time. It’s usually small amounts, and not much to worry about. Our noses are extremely sensitive to ammonia, so just because we detect it doesn’t mean there is a lot present.

Yeah for me my concern is that I have my freezer (to become a kiln) in my garage, where we raise chicks. If it doesn't dissipate, then I'll need to come up with some kind of ventilation for the garage. Appreciate the info, thank you.

 

[Knucklehead]

Yeah for me my concern is that I have my freezer (to become a kiln) in my garage, where we raise chicks. If it doesn't dissipate, then I'll need to come up with some kind of ventilation for the garage. Appreciate the info, thank you.

The tobacco is not the main source of ammonia if you have chickens there.

Conserving Ammonia in Manure : Crops, Dairy, Livestock and Equine : Center for Agriculture, Food, and the Environment at UMass Amherst

Introduction Ammonia (NH3) emitted from livestock manure is not only an odor concern; it represents financial losses through increased fertilizer cost, and is of environmental and human health concern. Ammonia in the atmosphere is a precursor to several greenhouse gases and forms particulate...

ag.umass.edu

 

[vorno]

The tobacco is not the main source of ammonia if you have chickens there.

Conserving Ammonia in Manure : Crops, Dairy, Livestock and Equine : Center for Agriculture, Food, and the Environment at UMass Amherst

Introduction Ammonia (NH3) emitted from livestock manure is not only an odor concern; it represents financial losses through increased fertilizer cost, and is of environmental and human health concern. Ammonia in the atmosphere is a precursor to several greenhouse gases and forms particulate...

ag.umass.edu

Oh the chicks aren't a concern, only newly hatched chicks are there up to about 6 weeks of age maximum. They don't produce much waste at a young age.

Their bedding is also regularly cleaned out.