00:01
Yeah, hi guys.
00:02
So over here we are having some of the blanks that we have to fill.
00:05
Here if you talk about the first blank, then it will be amino acid.
00:13
Fine.
00:14
Then if you talk about the second blank, it is fructose, ribose, and glucose.
00:26
Let me just read also these simultaneously.
00:29
So if we talk about the first one, here, we are given a scenario of melage browning is one of the tallest reactions going on in the foods, tastiest reaction going on in the foods.
00:44
This reaction was named after louis camille, a french chemist.
00:49
He found that when the amino acid, yes, amino acid and reducing sugars were present, brown pigments could be formed...