The mark was originally a unit of weight for gold and silver common throughout western Europe, and was equal to 8 troy ounces (249 g). Variations throughout the Middle Ages were, however, considerable.
Later, the weight called “mark” was generally half-a-pound. Like the German systems, also the French poid du marc weight system consider one “marc” […]
Browning is the process of becoming brown, especially refering to food. Browning foods may be desirable, as in carmelization, or undesirable, as in an apple turning brown after being cut. Foods turn brown through an enzymatic or a non-enzymatic process.
Enzymatic browning
Enzymatic browning is a chemical process involving polyphenol oxidase or other enzymes that create melanins, […]