Why do men fart anywhere and it doesnt embarrass them? (GEE WHIZ)?

Why so women get all bent out of shape over the bodies natural behaviour?

average human releases 0.5 to 1.5 litres (1 to 3 U.S. pints) of flatus in 12 to 25 episodes throughout the day. The primary constituents of flatulence are the non-odorous gases, in descending order of concentration, nitrogen (ingested), oxygen (ingested), methane (produced by anaerobic microbes), carbon dioxide (produced by aerobic microbes or ingested), and hydrogen (produced by some microbes and consumed by others). Odors result from trace amounts of other components (often sulphur containing, see below).

Nitrogen is the primary gas released. Methane and hydrogen, lesser components, are flammable, and so flatulence is susceptible to catching fire. Gas released mostly has a foul odor which mainly results from low molecular weight fatty acids such as butyric acid (rancid butter smell) and reduced sulfur compounds such as hydrogen sulfide (rotten egg smell) and carbonyl sulfide that are the result of protein breakdown. The incidence of odoriferous compounds in flatus increases from herbivores, such as cattle, to omnivores to carnivorous species, such as cats.

Intestinal gas is composed of 90% exogenous sources (air that is ingested through the nose and mouth) and 10% endogenous sources (gas produced within the digestive tract). The exogenous gases are swallowed (aerophagia) when eating or drinking or during times of excessive salivation (as might occur when nauseous or as the result of gastroesophageal reflux disease). The endogenous gases are produced as a by-product of digesting certain types of food. Flatulence producing foods are typically high in polysaccharides (especially oligosaccharides such as inulin) and include beans, milk, onions, sweet potatoes, cheese, cashews, broccoli, cabbage, Jerusalem artichokes, oats, yeast in breads, etc.

In beans, endogenous gases seem to arise from oligosaccharides, carbohydrates that are resistant to digestion. These pass through the upper intestine largely unchanged, and when they reach the lower intestine, bacteria feed on them, producing copious amounts of flatus (McGee 1984 pp.257â€“8).

In the case of those with lactose intolerance, intestinal bacteria feeding on lactose can give rise to excessive gas production when milk or lactose-containing substances have been consumed.

Interest in the causes of flatulence was spurred by high-altitude flight and the space program; the low atmospheric pressure, confined conditions, and stresses peculiar to those endeavours were cause for concern (McGee, 1984 pp.257â€“8).

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Mechanism of action
The noises commonly associated with flatulence are caused by the vibration of the anal opening. The sound varies depending on the tightness of the sphincter muscle and velocity of the gas being propelled, as well as other factors such as moisture and body fat. The pitch of the flatulence outburst can also be affected by the anal embouchure.

Flatus is brought to the anus in the same peristalsis method as feces, causing a similar feeling of urgency and discomfort. Nerve endings in the rectum learn to distinguish between flatus and feces, although loose stool can confuse these nerves, and sometimes results in accidental defecation.