How do the flavours come out of our boilie?

What happens when we throw a boilies into the water?


From a chemical point of view, there is an exchange of substances between the boilie and the water, which will be stronger the greater the difference in concentration and potential between the two elements.


To put it simply, the more charged component will give up elements to the more discharged one until a compensation takes place.


This is because bait is a concentrate of chemicals, whereas water is a much more discharged fluid.


Once we have understood this, we can begin to list the factors which emphasise this exchange which, to be clear, is one-sided!


If water were to enter the bait, nothing would come out of the bait and its attractiveness would be zero!


On the other hand, the water enters the bait limited to the rehydration of the bait itself and therefore because it takes the place of something (our attractants) which has escaped.


   -Bait hydration


The more the bait is hydrated, the faster the exchange takes place at the exit. A dry and dehydrated bait must first rehydrate and this can take a few hours, then it will start to release signals into the water. This is why ready-made baits are never dry, but are made with wetting additives that keep them soft and moist.


   -Hypertonicity of the bait


The bait must contain as many attractors as possible, so that the exchange with the water will be much faster. isotonic or hypotonic baits are considerably slower. this does not mean that they are not effective, they simply take longer to exchange with the water.


   -difference in potential


Acidic attractors come out faster in waters that tend to be basic and, conversely, basic attractors come out faster in waters that tend to be acidic.


These are the basic considerations to be made and I sincerely hope that reasoning on these considerations will make you interpret the fact of seeing more or less wet and loose baits as particularly effective in an ambiguous way.

In my book Boilies you will find all water-soluble and attractive chemicals.


Click here to download the book