Specific odour of dead fish is due to

Options

A. `H_(2)S`
B. Methyl amines
C. Amino acids
D. Alkaloids.

Answer

To answer the question about the specific odour of dead fish, we can follow these steps:

### Step-by-Step Solution:

1. **Identify the Compounds**: The question provides several options: H2S, methyl amines, amino acids, and alkaloids. We need to determine which of these compounds is primarily responsible for the odour of dead fish.

2. **Understand Trimethylamine (TMA)**: The specific odour associated with dead fish is largely due to trimethylamine (TMA), which is a type of methyl amine. TMA is produced from the degradation of trimethylamine N-oxide (TMAO), a compound found in the body fluids of fish.

3. **Source of TMA**: TMAO is present in the blood and other fluids of fish. When fish die, TMAO is broken down into TMA, which is responsible for the characteristic fishy smell.

4. **Role of Amines**: Methyl amines, including TMA, are known for their strong and unpleasant odours. This aligns with the question regarding the specific odour of dead fish.

5. **Conclusion**: Based on the information, the specific odour of dead fish is primarily due to methyl amines, particularly trimethylamine (TMA).

### Final Answer:
The specific odour of dead fish is due to **methyl amines**.

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