nx_food_chem_react.nx

nx_food_chem_react.nx -- FOOD-SCIENCE SUITE / COOKING CHEMISTRY rung. Predicts which browning/transformation reaction occurs from the actual conditions (temperature, pH, reactants, oxygen) -- Maillard vs caramelization vs enzymatic browning -- and gives the real thresholds, where a recipe just says "cook until golden". All INTEGER threshold rules (temp in C, pH x1000). Grounded chemistry: - Maillard: amino acids (protein) + REDUCING sugars, dry heat >= ~140 C (below that little browning); alkaline pH accelerates it. - Caramelization: sugar pyrolysis, NO protein needed; per-sugar onset (fructose ~110, glucose/sucrose ~160, maltose ~180 C). - Enzymatic browning: polyphenol oxidase (PPO) on cut produce + O2; stopped by acid (pH<~3), heat (>=70 C denatures PPO), antioxidant (vitamin C), or excluding O2 (submersion). THE exceed: it CLASSIFIES the browning correctly from conditions (a seared steak = Maillard, caramel = caramelization, a cut apple = enzymatic) and prescribes prevention -- generalising beyond a fixed recipe step. Grounding (cited; researcher-groundable): maillard_reaction_amino_reducing_sugar_140C caramelization_onset_temperatures_by_sugar polyphenol_oxidase_enzymatic_browning_control genealogy_id: food_chemistry_reactions + nishi_food_science_suite