how to inhibit maillard reaction other than the use of SO2, temperature control,pH reduction, moisture &CaCl2?
413258
It's no use trying to find that out. Those conditions are to be fully controlled to get "non-colored" products.\nAnd be careful with what you use in food products!!
694335
Optimum temp should be about 98F or 37C . Try egg white raw, shaken up with the pepsin and HCl. \nVinegar sounds like a good idea. \nAvoid the cheese, because of the fat.\nYou may need some biuret agent to see if the peptides are present. \nThe 3 things that enhance an enzyme reaction are small sized particles, concentration of enzyme and proper temp ad pH
53370
Reduce overacidity in your body.\n- eliminate acidic foods- citrus,tomato,caffeine products;\n  wholegrains, foods which give you gas, acidic fruits and \n  vegetables and so on\n- substitute with nonacidic vegetables, boiled better quality chicken, while flower. (pasta is whole duram wheat)\n- vitamins and herbs - papaya enzyme(most imp), gymnema sylvestre (take 1 tab with each meal- max 2), calcium, magnesium\n- search articles on gymnema sylvestre and overacidiy on internet and read it very carefully.\n you must start feeling difference after about 10 days, it might take 2 to 6 months for complete recovery. \n overacidity in the body causes extensive tissue damage in the body.typical symptoms will be irritability, frequent cold and cough, skin problems, heart burn and so on.\nIf you wish any completed medical procedures please ignore my comments above. \nIf you have additional questions about my comments please post your question referencing this response.
125022
General Color Tests for Carbohydrates\n\nCarbohydrates are dehydrated when treated with strong mineral acids under non-oxidizing conditions. The free or potentially free aldehyde or ketonic groups of monosaccharides and certain disaccharides are readily oxidized by mildly alkaline solutions of cupric ions; such as Benedict's reagent ( copper sulfate, sodium carbonate, and sodium citrate ). These carbohydrates are called reducing sugars because they reduce cupric (Cu+2)ions to form cuprous (Cu+1) oxide, Cu2O, a yellow to brick-red precipitate. The aldoses are oxidized to aldonic acids (glucose forms gluconic acid), as well as other products. The ketoses yield a mixture of lower molecular weight oxidation products.\n\nProcedure:\n\nBring in different samples of carbohydrates, such as sugars, starches, fruits, vegetables, cookies rice, pasta, beans etc. \n\nWhen performing the following test, run a control tube for each.\n\nMolisch test: a general for carbohydrates.\n\nTo three separate test tubes, add 10 drops of 1% solutions of glucose, sucrose and starch, and dilute each sugar solution with 2 ml. of water. Add 2 drops of alpha naphthol solution (dissolve 10g alpha naphthol in 100 ml. 95% ethyl alcohol ) to each tube and mix. Incline the test tube and slowly and carefully add 3 ml. of concentrated sulfuric acid down the side of the tube to form a layer below the sugar solution. A purple ring at the interface is indicative of a carbohydrate. Additional tests can be performed on apples, celery petioles, carrots, grapes, and onions. \n\nBarfoed's test: a general test to distinguish between monosaccharides and disaccharides. \n\nTo 5 ml. of Barfoed's reagent (dissolve 66.5g of neutral, crystallized copper acetate in 800 ml. of water and add 6 ml. of glacial acetic acid, and make to one liter ), in separate test tubes, add 5 ml. of the 1% carbohydrate solutions, shake the contents of each tube well, and place all of the tubes at the same time in an actively boiling water bath. Heat for 3.5 min. after the water starts boiling again. Timing is important since a false positive test can be obtained for monosaccharides with disaccharides, if the disaccharides are heated for more than 3.5 minutes thereby breaking down ( hydrolyzing ) to monosaccharides. During this period observe the tubes closely and note any change or clarity of the solutions. A positive test for monosaccharides is the appearance of a red precipitate of Cu2O within 1 or 2 minutes, if no precipitate forms it indicates the presence of a disaccharide. Record the time if a reaction ( turbidity )precipitate occurs. For purposes of comparison, it is helpful to make a control tube with 5 ml. of water in place of the sugar.\n\nBenedict's test for Reducing sugars:\n\nPerform the tests on the 1% carbohydrate solutions. Add 5 ml. of Benedict's reagent and 2 ml. of carbohydrate to a test tube and shake each tube thoroughly. Place all tubes in a boiling water bath at the same time. Heat in the water bath for 5-6 min. and observe what happens. Record any changes in color, in the transparencies and in the formation and color of any precipitate.\n\nAdd 4-5 drops of 3M HCl to 5 ml. of 1% sucrose solution and heat in the boiling water bath for 5 min. Treat the 1% starch solution in the same way but extend the heating period to 25-30 min. Apply Benedict's test to 1-2 ml. of each solution in the same manner as before. Compare the results with those obtained without acid treatment.\n\nBial's Orcinol test distiguishes a pentose ( 5 carbons ) from a hexose ( 6 carbons ) monosaccharide.\n\nPipet 4 ml. of each carbohydrate ( 1% solutions ) into separate test tubes. Add 2 ml. of Bial's reagent ( dissolve 6g orcinol in 200 ml. 95% ethanol. Then add 40 drops of 10% FeCl3.6H2O solution ) followed by 5 ml. of concentrated HCl to all the tubes. Mix and stopper the tubes with cotton and heat in a boiling water bath for 10 min. A positive reaction for a pentos is indicat
146503
chemical reaction\n-------------------\nBaking soda added to water raises the temperature slightly. Chemical reactions are either endothermic or exothermic. Endothermic means you have to put energy (heat) in to make the reaction go while exothermic means there's energy (heat) left over. Left over heat will raise the temperature. Baking soda and water is exothermic and so the water gets a little warmer. This is because the binding energy of the chemical bonds of the products has an excess over the binding energy of the components. Therefore, energy is released and the water warms up.\n\nEndothermic reactions do not usually go off at room temperature without heating. Baking soda is NaHCO3 and water is H2O. Added together you get NaOH and H2CO3 which are sodium hydroxide and carbonic acid. Carbonic acid is the fizz in soda. Eventually the mixture releases CO2 gas when the H2CO3 breaks down into H2O and CO2. The solution of H2O and CO2, if left alone uncorked, will lose its fizz. The water CO2 mixture will cool off slightly when the fizz (CO2) is released because the CO2 takes some energy with it. As the water evaporates it cools off because the warm molecules of water evaporate first! That's right! The warm ones!\n\nWhen we say temperature we really mean the average temperature of the molecules in a glass of water. Some are colder than average, some are warmer and many are close to the average. Evaporation requires energy, called the latent heat of vaporization. This heat comes from the warm water molecules. When the water evaporates it cools the glass off. That's why sweating makes you cool off too.\n\nA reaction that is endothermic will take place at a much slower rate because there are always some warmer molecules in the mixture. When we warm up the chemicals we raise the average temperature and a lot of the molecules can then react. When you mix bread dough the mix usually gets noticeably warmer after you put in all the ingredients. This is probably safe to try out at home with some adult help. Just ask your folks to help you whip up a batch of "soda bread." You can eat the result!
485893
Check on the internet for the ratios used by comercial factories, then prepare a solution from glycol and water in the given proportion. That's all!!!
405117
baking cookies etc..\nor sell cheap as fizzy drinks\nhome made lemonade
84557
A simpler formula will be SO2+NO2+CO2+H20 (unlimited)-> H2SO4 (strong and oxidant) +  HNO3 (nitric acid, stronger and oxidant) +  H2C03 (carbonic acid, weak but ´till corrosive, just like the soft drinks)
4788
Best method if practical is to freeze it.\nIf not sealed within a steralized container.
201309
Stuff with lots of sugar, especially sodas and other drinks.  Try just drinking water.
605207
I'm with you on the sugar substitutes. Splenda is not bitter like the others but I find it leaves that filmy after taste.UGH! Best bet, do what my mom did and just decrease your sugar a little bit daily. She says you get used to it if you do it this way. After a while she got to the point she hated the taste of sugar in her tea. I can help with the salt thing though. My mom had blood pressure issues. She piled salt on her food like it was snowing in her plate. No salt is gross. she rejected it right away, but I finally found something called Salt Sense. It is real salt with 33% less sodium. She never noticed the difference. Now my whole family uses it. It does not eliminate salt, but it helps. they sell it in the grocery store where the regular salt is.
1004081
I got two reactions.\nA. Maillard Reaction\nB. Caramelization \n\n--------------------------\nA. Maillard Reaction\n--------------------------\nWhy does roasted turkey taste so good? The answer is the Maillard Reaction. Discovered in 1912 by Frenchman Louis Camille Maillard, the reaction occurs when sugar molecules (carbohydrates) are heated with amino acids (proteins). Hundreds of different flavour compounds are formed during the reaction, which can then go on to form other flavours.\n\nThe Maillard reaction, initiated above 154 °C, always starts at the surface of the meat. The carbonyl group of the sugar reacts with the amino group of the amino acid to form N-glycosylamine, which is unstable and, via the “Amadori rearrangement”, produces ketosamines.\n\nThese so-called Amadori compounds are involved in a cascade of further reactions that eventually result in a complex mixture of volatile compounds, which give the roasted turkey/goose/duck its aroma and flavour, and brown compounds called melanoidins, which gives that golden brown colouring.\n\n-----------------------\nB. Caramelization \n-----------------------\nCaramelization is defined as the thermal degradation of sugars leading to the formation of\nvolatiles (caramel aroma) and brown-colored products (caramel colors).\nThe process is acid or base catalyzed and generally requires temperatures > 120oC at 9<pH<3.\n\nCaramelization occurs in food, when food surfaces are heated strongly, e.g. the baking and roasting processes, the processing of foods with high sugar content such as jams and certain fruit juices, or in wine production.\n\nChemistry of the reaction\n\nThe generation of flavours and colours in thermally induced caramelization requires that sugars, normally monosaccharide structures, to first undergo intramolecular rearrangements. The reaction causes the release of H+. Thus the pH of the solution undergoing caramelization falls with time, eventually into the slightly acidic region of pH 4-5.\n\nCaramelization occurs in a sequence of 6 steps:\n\nThe initial enolization reaction is of particular importance because it initiates the subsequent chain of events. These reactions give rise to aliphatic sugar degradation products which can react further to produce oxygen heterocyclic and carbocyclic compounds via aldol condensation.\n \nStep 1:  Enolization or de Bruijn van \nEchenstein Rearrangement  \nStep 2:  Dehydration or b -Elimination  \nStep 3:  Dicarboxylic Cleaving  \nStep 4:  Retro-Aldol Reaction  \nStep 5:  Aldol Condensation  \nStep 6:  Radical Reaction  \n\nThe key intermediates of the thermal caramelisation are the osuloses.\nThey are a -dicarbonyl compounds such as 3-deoxyhexosulose. These not only lead to the formation of caramel colour but also give rise to the important volatile products which are typical of caramel flavour.
563276
Drink warm baking soda water\n\n...like a tablespoon of baking soda in a teacup of water
363269
Distillation. Put sugar water in a crucible or beaker and heat over a burner. When all the water has evaporated, the sugar will be left. If you are actually going to carry out this experiment, be careful to not burn the sugar after the water has evaporated, unless you don't mind throwing out the beaker or doing some serious scrubbing.
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1. Aldehydes, such as formaldehyde, glutaraldehyde.\n\n2. Oxidizing agents: metallic ions and complexes, such as osmium tetroxide, chromic acid.\n\n3. Protein-denaturing agents, such as acetic acid, methyl alcohol (methanol), ethyl alcohol\n   (ethanol).\n\n5. Microwaves.
372666
Usally high acid.  Try liquid gaviscon immediately, and if this alleviates it, you probably need a proton pump inhibitor such as nexium, prilosec otc,etc..
860724
The link below gives a method and chromatogram.  Bear in mind that you will need to prevent the degradation of ascorbic acid during the analysis.  This may be done by adding EDTA and HCl to the solutions, but you will have to work out the concentrations.