Q1. A potato processor is concerned that her potato flakes are an undesirable golden brown colour as soon as they are produced. The potatoes are peeled, steam-cooked, mashed after that dried on heated drums. Her proposed solution is to conduct drying under a nitrogen atmosphere to limit oxidation.

What do you think is the most probable mechanism of browning?

Q2. If a patient’s resting cardiac output is 5.6 l/min and on a stress test she elevated her heart rate to the highest of 176 beats/min with a stroke volume of 115 ml/beat, what is her cardiac reserve? Show the work.