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.
24= y2k* - 2x H202 grams in mass
The correct answer is - B) 650.
The Red Sea is a sea that grows in size because it is widening all the time. The rate of the widening is 1.25 centimeters per year, so it is not something that can be easily seen during a normal human lifespan, but over a longer period of time it will have a much different shape, size, and influence in the region. It is located between the African and the Arabian tectonic plates as an elongated thin sea with a northwest-southeast direction.
The widening of the Red Sea is due to the movement of the tectonic plates. Africa is moving towards northwest, and that makes it slowly distance itself from the Arabian plate, thus opening more space for the Red Sea.
In order for the Red Sea to widen another 812.5 centimeters, will be required 650 years, and we can come to the result by simple dividing the required number of the width with the annual widening.
812.5 / 1.25 = 650.
