Writing
a 15 page term paper about the Chemistry of Browning, which includes
Maillard Reactions and other types of browning reactions
specifically, in the brewing industry
like, in the Brewing industry and outside it as well
approximately 15 pages in length, double spaced exclusive of figures; it should be
based on at least three sources, including one paper from the primary chemical or
biochemical literature, which are properly cited at the end of your paper.
805655
10 hours ago
I need a research essay that is approximately 15 pages in length, double spaced. It has to be around 15 pages exclusive of figures, so depending on how many figures you like to use, the length will vary. It should be based on at least three sources, including one paper from the primary chemical or biochemical literature, which are properly cited at the end of the paper in MLA format. I know this type of essay may be difficult so work with me and we can hopefully get it sorted out 🙂 I would like if you can possibly give me updates of your writing as we go, so I can make sure the essay is moving in the right direction.
Topic: The Science of Browning (Maillard Chemistry, Caramelization, AND MAYBE ENZYMATIC BROWNING)*
* The class is about the chemistry/biochemistry of Brewing, so the main focus has to be connecting these things to brewing beer (all stages of the brewing process EXCEPT fermentation), but you can talk about browning in other aspects like I will mention later. If you can come up with a more specific topic relating to this, then let me know please and we will talk it out.
I had this outline in mind, but feel free to change it if you think of a better outline:
Introduction.**
Maybe some history behind the topic.
Its relevance to chemistry or biochemistry.
Review of some studies that look into the topic.***
Conclusions drawn from the research.
Some ideas I had that you could include in your research (you obviously don’t have to):
Food (obviously beer, but also searing meats, malt syrup in bagel making, etc).
Makeup industry.
2row vs 6row Barley: the difference in Maillard reactions here.
The effects of Adjuncts on browning reactions.****
Where do Maillard Reactions happen in the brewing proccess? At what temperatures? If any enzymatic browning happens, then what enzymes are involved?
What parts of the barley kernel contribute the most to these reactions?
When do we see Maillard reactions vs. caramelization reactions?
What steps in beer making?
In ageing beer…
In other beverages such as whiskey, rum, etc.
Which machines in the brewing industry result in the best browning?
Best times and temperatures for the reactions.
** You could start the essay like this, but do as you please. You are the professional here.
“Have you ever had a tender, perfectly seared steak, or drank a hazy amber beer and thought about their color? What about a caramel apple, or caramelized onions on a burger? While the former two are examples of Maillard reactions, the latter two are simply caramelization reactions.”
*** I complied many papers/sites I found online, based on titles only, that could possibly help into this link. Again, you don’t have to use them at all.
https://www.one-tab.com/page/Zk0XXJ5NTaeHgCXqOfgaAA
**** this study could help here maybe: https://onlinelibrary.wiley.com/doi/10.1002/jib.115
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