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These are chemical reactions that lead to a brown colour when food is heated. The relevant chemistry is known as the Maillard reaction, which actually comprises a sequence of reactions that occurs when reducing sugars are heated with compounds that contain a free amino group, for example, amino acids, proteins and amines (Fig. 1.22, Table 1.7). In re ection of the complexity of the chemistry, there are many reaction intermediates and products. As well as colour, Maillard reaction products have an impact on avour and may act as antioxidants. These antioxidants are mostly produced at higher pHs and when the ratio of amino acid to sugar is high. It must also be stressed that some of the Maillard reaction products can promote oxidative reactions. Other Maillard-type reactions occur between amino compounds and substances other than sugars that have a free carbonyl group. These include ascorbic acid and molecules produced during the oxidation of lipids. The Maillard reaction should not be confused with caramelisation, which is the discoloration of sugars as a result of heating in the absence of amino compounds. In the primary Maillard reaction, the amino compound reacts with the reducing sugar to form an N-substituted glycosylamine that rearranges to 1-amino-1-deoxy-2-ketose (the so-called Amadori rearrangement product). This goes forward in a cascade of reactions in various ways depending on the pH. At the pH of most foods (4 6), the primary route involves melanoidin formation by further reaction with amino acids. Other products are Strecker aldehydes, pyrazines, pyrolles and furfurals. The substances produced in these reactions have avours that are typical of roasted coffee and nuts, bread and cereals. The pyrolle derivatives afford bitter tastes. The Maillard reaction may

6

The red, green, and blue color channels of an image each contain part of the full detail in the image.

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Figure 9.4 Standard Web service linking model using a Web service ow language document to drive a WSFL engine.

This chapter assumes that you re reasonably familiar with your computer and can perform simple tasks like downloading and installing software from the Internet, opening and saving files, and finding files on your hard drive. In fact, the whole book assumes a certain level of computer proficiency. What we don t assume, however, is that you are familiar with podcasting. This chapter therefore starts by showing you how to find, subscribe to, and listen to a podcast. Then, after you ve listened to a podcast, we ll show you how to record, edit, encode, and distribute your podcast. These tasks can be accomplished in many different ways, and may different tools exist that you can use. For the purposes of this chapter, we re going to use the simplest, most common, and best of all, free tools. They may not be the tools you end up using to produce your podcast, but they ll give you a taste of what it s like. This makes you a better consumer if and when you decide to spend some money to buy better tools. To begin with, we re going to find and subscribe to a podcast. Because podcasting was developed by and for iPod owners, we re going to use iTunes to do this, the free music jukebox software from

Figure 15-2 Distributions of individual particles that form an (a) ideal random mixture and a (b) random mixture. Part (b) illustrates a less structured blend that is still well mixed but does not exhibit long-range order in the spatial distribution of particles. This distribution has been called the ideal random mixture, one for which the location of any particle has no in uence on the particle (or particles) that are adjacent to it. In other words, a particle that is removed from any location in the mixture has an equivalent chance of being of either species type. In practical terms, this distribution is often the best attainable for a real system of interacting particles.