Chemistry In Context
Chemistry In Context
9th Edition
ISBN: 9781259638145
Author: Fahlman, Bradley D., Purvis-roberts, Kathleen, Kirk, John S., Bentley, Anne K., Daubenmire, Patrick L., ELLIS, Jamie P., Mury, Michael T., American Chemical Society
Publisher: Mcgraw-hill Education,
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Chapter 10, Problem 27Q

One section in this chapter described the Maillard reaction, a key reaction that brings distinctive flavors to browned foods. Food that is boiled in water or cooked in a microwave does not go through this reaction. Why not?

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The electrode balance potential is -0.118 V and the interface potential difference is +5 mV. The overvoltage n will be 0.005 - (-0.118) = 0.123 V. Is it correct?
In the electrode Pt, H2(1 atm) | H+(a=1), if the electrode balance potential is -0.118 V and the interface potential difference is +5 mV. The current voltage will be 0.005 - (-0.118) = 0.123 V ¿Correcto?
In the electrode Pt, H2(1 atm) | H+(a=1) at 298K is 0.79 mA cm-2. If the balance potential of the electrode is -0.118 V and the potential difference of the interface is +5 mV. Determine its potential.
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