while cooking accidentally burning food, It has happened to everyone. Have you ever wondered why this burnt food is black in color?

In fact this situation from its chemical structure is derived from. How does it work? Let’s take you down.

Most organic matter, and not just food, contains carbon.

Together with several other elements such as carbon, oxygen, hydrogen, nitrogen and phosphorus one of the most important components of organic matter is a. When food burns, the carbon inside burns, creating carbon dioxide gas and black colored burnt carbon.

When you burn food at high temperatures for a long time, almost everything in the food will break down and vaporize, leaving you with a residue freshly burned carbon (in black color) with some traces of metal left behind.

Therefore the amount of food much less than the original amount You realize that it is. On the other hand, a small burn on the stove is not enough to heat the food enough to steam it completely.

Instead, the food is caramelized or It undergoes the Maillard reaction. The reactions result in the formation of new compounds that vary in color from golden brown to black.

Everything gets its color depending on the interaction with the rays falling on it.

When light rays strike an object, they can be reflected, refracted, scattered, or absorbed. A what color the object absorbsdepends entirely on the atomic structure.

For example, the reason a diamond shines is This is because the carbon atoms form a regular and orderly lattice, which causes diamond to absorb very little light frequency. Diamond does not absorb/scatter light in the visible spectrum, which makes it appear transparent and shiny.

On the other hand, materials that do not have an ordered structure and have free delocalized electrons, such as graphite, absorbs a wide frequency range or distributes.

Graphite, characteristic has a blackish tint This is because it reflects almost no color back to your eyes.

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