To evaluate the combined effects of amine sources and pH on browning rates, catechol was maintained at a fixed final concentration of 15.6 mM while the concentration of amine sources was varied. Gly, Pro, Lys, and Tris buffer were tested at final concentrations ranging from 2.7 to 50.0 mM, and BSA was tested at concentrations ranging from 2.0 to 32.5 mg/mL. Reactions were conducted either unbuffered or buffered with 50 mM Pi at pH 7.4 or 7.8. All components were pre-warmed to 37 °C, and reactions were initiated by adding catechol, resulting in a final well volume of 200 L. Browning was monitored at 340 nm over 190 min, with absorbance readings recorded at 10-min intervals.