Astro datetime
Timezone
0.40
Radix
Louis Camille Maillard ( my-YAR; French: [lwi kamij majaʁ]; 4 February 1878 – 12 May 1936) was a French physician and chemist. He made important contributions to the study of kidney disorders. He also became known for the "Maillard reaction", the chemical reaction which he described in 1912, by which amino acids and sugars react in foods via contact with fats, giving a browned, flavorful surface to everything from bread and seared steaks to toasted marshmallows.
Reference
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Information
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adb_sbdate_dmy
4 February 1878
adb_sbtime
04:00
adb_BirthCountry
France
adb_place
Pont a Mousson
adb_sctr
FR
adb_csex
m
adb_sdatasource
Quoted BC/BR
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Undetermined
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Undetermined
adb_ccalendar
g
adb_pageid
90193