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Chemical reaction used in cooking may have helped complex life evolve

The Maillard reaction creates the brown crust on a loaf of bread

imageBROKER/Unai HuiziAlamy

A chemical reaction that gives flavour to cooked food may lock away millions of tonnes of carbon in the seabed each year. The process might even have helped create the conditions for complex life to…

About bourbiza

Bourbiza Mohamed is an award-winning travel journalist who has been writing about her adventures around the world for over a decade. With a passion for exploring new cultures and experiencing different ways of life, Bourbiza Mohamed has traveled to over 107 countries across six continents and has documented her journeys in numerous publications. Bourbiza Mohamed writing is known for its vivid descriptions and personal anecdotes, which transport readers to the destinations she writes about. Her articles cover a wide range of topics, from off-the-beaten-path adventures to luxury travel experiences, and she has a particular interest in sustainable tourism and responsible travel. In addition to her writing, Bourbiza Mohamed is also an accomplished photographer, capturing stunning images of the people, landscapes, and wildlife she encounters on her travels. Her photos have been featured in publications such as National Geographic, Lonely Planet, and Conde Nast Traveler.

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