User login


Smell the Maillard Reaction


Source Institutions

    The Exploratorium

Add to listGo to activity
Smell the Maillard Reaction

In this activity, learners cook amino acids and sugar to explore the range of aromas released. When amino acids and sugars are heated, learners will observe a phenomenon known as the Maillard reaction, also known as the browning reaction. Caution!: Kids, please don't try this at home without the help of an adult. The corn syrup can get very hot, very quickly.

Quick Guide


Preparation Time:
Under 5 minutes

Learning Time:
Under 5 minutes

Estimated Materials Cost:
$10 - $20 per group of students

Age Range:
Ages 6 - 14

Resource Type:
Activity

Language:
English

Materials List (per group of students)


  • pure corn syrup
  • amino acid caplets (available at health-food stores)
  • a nonstick skillet
  • a teaspoon
  • oven mitts or hot pads

Subjects


  • Physical Sciences
    • Heat and Thermodynamics
      • Heat and Temperature
    • Chemistry
      • Chemical Reactions
    • Structure and Properties of Matter
      • Atomic Structure
  • The Nature of Science
    • The Scientific Process
      • Conducting Investigations

Informal Categories


  • Food and Cooking

Audience


To use this activity, learners need to:

  • see
  • see color
  • smell
  • touch

Learning styles supported:

  • Involves hands-on or lab activities

Other


This resource is part of:

Access Rights:

  • Free access

By:

Rights:

  • All Rights Reserved, Exploratorium,

Share


User Lists


This resource is part of these lists: