Maybe I’m just going insane but after using my instrument reeds for long enough they start tasting sweet. I was thinking that my spit might be breaking down the cellulose into simple sugars but that would definitely affect the sound and I don’t think saliva is that strong.
In: 81
You have it right, you’re saliva contains multiple chemicals called “amylases” that digest certain kinds of carbohydrates into simple sugars. While a reed is more complex than just starch, it does contain a lot of carbs ready to be digested.
As a better example of this take a saltine cracker or totally plain oats and just chew them into a ball in your mouth for moment or two. Within a minute it will start getting sweeter and sweeter as your salivary amylase breaks down the carbohydrates into sugar.
Soak your reeds in a 50/50 solution of OG formula alcohol based listerine and water when not in use and they won’t ever break down.
Who knew my saliva could turn reeds into a tasty treat? I’m like a magical candy factory!
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