IB
IBO
Chemistry
October 2012
QP-201210-Chemistry-P3-HL · Question 29
Question (excerpt):
F4. The Maillard reaction is responsible for the non-enzymatic browning of food when it is cooked. The browning is caused by condensation reactions between the aldehyde groups of sugars and the amino …
F4. The Maillard reaction is responsible for the non-enzymatic browning of food when it is cooked. The browning is caused by condensation reactions between the aldehyde groups of sugars and the amino …
Question Slice Image
Official Mark Scheme & Solution
The official answer and mark scheme are available to signed-in users in the PaperAce App.