Kinetically, Tris marginally increased browning rates, achieving ~5x baseline rates across varying conditions (Fig. ). This effect was consistent whether Pi buffer was included (pH 7.4 or 7.8) or omitted. As a buffer in its own right, Tris maintained stable pH levels, with a measured starting pH ranging from 7.51 (2.0 mM Tris) to 7.84 (50.0 mM Tris) in unbuffered conditions, from 7.95 to 8.03 in Pi-buffered assays at pH 7.4, and from 8.22 to 8.13 in Pi-buffered assays at pH 7.8 (Table ). Despite Tris' limited contribution to browning rates, its buffering capacity likely stabilized the reaction environment. By contrast, Gly markedly enhanced browning in a pH-dependent manner, achieving ~5x baseline rates in unbuffered assays, ~10x in Pi-buffered assays at pH 7.4, and ~18x at pH 7.8 (Fig. ). Rate-[Gly] relationships were slightly bellshaped in unbuffered and pH 7.4-buffered assays, peaking at ~26-30 mM Gly and ~22-24 mM Gly, respectively. Notably, unbuffered assays showed a progressive pH rise with increasing Gly concentration (e.g. from 6.45 at 2.0 mM to 7.65 at 50.0 mM), while Pi-buffered assays maintained stable measured pH values (i.e. pH 7.89-7.90 in Pi-buffered assays at pH 7.4, and 8.18-8.12 in buffered assays at pH 7.8; Table ). The decline in browning rates at higher Gly concentrations in unbuffered conditions and in Pi-buffered assays at pH 7.4, despite stable or rising pH, warrants further investigation.