"Low urea metabolizing ability may result from low activity of
urea amidolyase, inhibition of amidolyase activity by the presence of high levels of ammonia,
deficiencies of cofactors required by amidolyase, or apparently low activity due to hyperactive
arginase.</span>"
I thought that was interesting. It says that if yeast feeds on Urea it can have a by-product of ammonia. Though, I would imagine that you would have to have a lot to harm one's self. (you would probably die of alcohol poison first)
It later reads on using "stone fruit" can release cyanides in the wine. Go figure. I'm sure you would have to use all the pits of cherries, peaches, and other fruits to get enough to actually harm a person
.
Interesting too, I found that people used to drink a small amount of ammonia in cokes. It helps remove headaches, so it might make your wine a cure for headache (as well as the cause).
Though, I think I (personally) would '86' the urea and use other products. Heck, it's not worth it when a new bottle is less than 2-3 bucks.
Ultimately, it seems to produce
Ethyl carbamate. The main thing that can cause is "Acute (short-term) exposure of humans t</span></span>o high
levels of ethyl carbamate may result in injury to
the kidneys and liver and induce vomiting, coma,
or hemorrhages. "
</span>Though, I think alcohol does the same thing
So it's not worth worrying about.
</span></span>
</span>
Lastly, extra bonus point</span>s to anyone who knows what smell, they will smell around someone who has been poisoned by cyanide (and have passed away)?
Edited by: rshosted