Researchers have found evidence that a chemical process similar to the Maillard reaction, which occurs during the browning of food in the kitchen, might be taking place deep in the oceans.
This process, known as the Maillard reaction, involves converting small molecules of organic carbon into larger molecules called polymers, resulting in the creation of flavors and aromas in food.
The Link to Atmospheric Conditions
This long-term storage of organic carbon has significantly impacted Earth’s climate over the last 400 million years, helping to limit variations in the Earth’s land surface warming to an average of approximately 5 degrees Celsius.
Furthermore, these findings may guide the development of innovative approaches to managing climate change, particularly in the context of carbon capture technologies that rely on storing carbon in stable forms to prevent its transformation into carbon dioxide.