What is the Maillard Reaction and Why is it Important?

What is the Maillard Reaction and Why is it Important?

The Maillard ‘reaction’ is actually a whole series of chemical reactions that are crucial to creating the characteristic flavours and brown colour of roasted coffee and many other foods – including chocolate, toast, and grilled steak. The reactions are named...
Water Science FAQ

Water Science FAQ

      What is the difference (if any) between a mineral salt, a dissolved mineral, and a mineral ion? A salt, in chemistry, refers to any ionic compound (IUPAC, 1990). For example, table salt, sodium chloride, is an ionic compound composed of sodium (Na+) and chloride...

‘Seasoning’ group heads. Useful or nonsense?

‘Seasoning’ of a group head refers to the practice of making one or more ‘sink shots’ after cleaning an espresso machine – that is, shots that are thrown away with no attempt to taste them. Advocates of seasoning claim that the first shots have an unpleasant...