Fish in highly-pressured lakes will wait until fresh baits are beginning to be pre-digested by microbial organisms in the lake bed debris etc before eating them with overall confidence. So you should feel that seriously regarding making your baits energy-efficient as feasible by making your lures as enzyme-active as possible!
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Do this for flavours and important oils, esters, and any other materials and view exactly how they blend together and also act when immersed in water. How well do your blends function the whole water column from all-time low to the area?