{"title":"自由基随机连接:香料和接口","authors":"K. Rajeshwar","doi":"10.1149/2.f03223if","DOIUrl":null,"url":null,"abstract":"Have you ever wondered why food tastes good or bad? In other words, what makes a given dish delectable to the palate? In my own forays into the kitchen, some culinary creations have turned out exceptionally well while others were less successful. Yet, the raw materials that went into these dishes were not drastically different, except perhaps for the relative proportions and the spices. I posit that the key lies in the complex interfaces between the dish constituents; these interact in a manner that we don’t yet fully understand.","PeriodicalId":47157,"journal":{"name":"Electrochemical Society Interface","volume":" ","pages":""},"PeriodicalIF":1.7000,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Free Radicals Random Connections: Spices and Interfaces\",\"authors\":\"K. Rajeshwar\",\"doi\":\"10.1149/2.f03223if\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Have you ever wondered why food tastes good or bad? In other words, what makes a given dish delectable to the palate? In my own forays into the kitchen, some culinary creations have turned out exceptionally well while others were less successful. Yet, the raw materials that went into these dishes were not drastically different, except perhaps for the relative proportions and the spices. I posit that the key lies in the complex interfaces between the dish constituents; these interact in a manner that we don’t yet fully understand.\",\"PeriodicalId\":47157,\"journal\":{\"name\":\"Electrochemical Society Interface\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":1.7000,\"publicationDate\":\"2022-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Electrochemical Society Interface\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1149/2.f03223if\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"ELECTROCHEMISTRY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Electrochemical Society Interface","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1149/2.f03223if","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"ELECTROCHEMISTRY","Score":null,"Total":0}
Free Radicals Random Connections: Spices and Interfaces
Have you ever wondered why food tastes good or bad? In other words, what makes a given dish delectable to the palate? In my own forays into the kitchen, some culinary creations have turned out exceptionally well while others were less successful. Yet, the raw materials that went into these dishes were not drastically different, except perhaps for the relative proportions and the spices. I posit that the key lies in the complex interfaces between the dish constituents; these interact in a manner that we don’t yet fully understand.