a satchel of facts that are imparted upon you and then youregurgitatethat for an exam. That’s an aspect of science, but it’s not the most important part of science. The most important part of science is knowing how to question thin...
Secondly, starches on the outside of the bread break into brown coloured substances called pyrodextrins. These have a distinct and rather appealing taste and smell. Finally, while the bread remains hot in the toaster a chemical reaction called the Maillard Reaction occurs when sugars and starches...