The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor.
In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors.
Answer:
Explanation:
Empirical formula of ionic compound formed by two ions 
and 
is 
(for 
) of AB (for x = y)
The above empirical formula is in accordance with charge neutrality principle
Here each cation (
and 
) can form two ionic compounds by combining with two given anions (
and 
).
So the four ionic compounds are:
Beyond the planet Neptune is found a region filled with icy bodies. This region is known as the Kuiper Belt. This holds trillions of objects which is said to be remnants of the early solar system. The region contains comets and dwarf planets.
Answer:Answer:5.95 LExplanation:V1/V2 = T1/T24.82 L/V2 = 243.1K/300.1KV2 = 4.82*300.1/243.1 L = 5.95 L
Explanation: The volume of the balloon is 400 m3. To what temperature must the air in the balloon be heated before the balloon will lift off. (Air density at 10 oC is 1.25 kg/m3.)
