The Maillard reaction is a non-enzymatic browning reaction caused by the reaction of sugars with amino acids at high temperatures. The following are data for measuring the Maillard reaction rate with various concentrations of sugars and amino acids a) Draw a graph showing the relationship between the rate of the Maillard reaction and the concentration of sugars and amino acids!  b) Calculate the order of the reaction to the concentration of sugar, the order of the reaction to the concentration of amino acids and write the equation for the rate of the

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The Maillard reaction is a non-enzymatic browning reaction caused by the reaction of sugars with amino acids at high temperatures. The following are data for measuring the Maillard reaction rate with various concentrations of sugars and amino acids
a) Draw a graph showing the relationship between the rate of the Maillard reaction and the concentration of sugars and amino acids! 

b) Calculate the order of the reaction to the concentration of sugar, the order of the reaction to the concentration of amino acids and write the equation for the rate of the reaction!

[Amino acid]
[Sugar]
Maillard reaction rate
(103 mmol dm3)
(mmol dm3)
(10-6 mol dm3 s')
1.2
3.5
5.6
9.7
5.2
8.7
13.6
20.8
3.5
9.2
23.6
140.5
Transcribed Image Text:[Amino acid] [Sugar] Maillard reaction rate (103 mmol dm3) (mmol dm3) (10-6 mol dm3 s') 1.2 3.5 5.6 9.7 5.2 8.7 13.6 20.8 3.5 9.2 23.6 140.5
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