RE: Re: Assistance for Anosmia

["Ian" <ian@xxxxxxxxxxxxxxxxxxxxxxxx>]

Thanks Dave (and the previous respondees as well!)

There seems to be quite a few possibilities, just not enough time to check
them all out!! :)

I'd be grateful if your wife could ask around - any extra info helps at
this
point.

Ian.

-----Original Message-----
From: electronjockeyuk [mailto:DAvid.Ward@xxxxxxx]
Sent: 19 January 2005 10:41
To: ukha_d@xxxxxxx
Subject: [ukha_d] Re: Assistance for Anosmia



Ian,

I mentioned your problem to my wife last night, and she said that she
remebers a few things from A-Leel Chemistry that may be of use

She thinks that all food products give off Sulphur Dioxide when they are
decomposing,  and that this is used in the food processing industry as a
measure of freshness and ripeness (Fruit gives off Sulphur Dioxide as it
begins to ripen)

She also thought that it may be an idea to contact Reading University, as
they have a large and well regarded Food sciences department (She intended
to study food sciences at Reding herdelf)

Hope this is of use to you

Dave

P.S.  She has offered to ask around at work to see if anyone with any links
with the food industry can find out more