31.   The brown color of trees like oaks is the result of wastes left in the leaves.

32.   The brown color may be from caramel coloring.

33.   The layer of the skin that gives it a brown color either ethnically or in response to sunning is called the melanin layer.

34.   The moths are a soft brown color, with a two-inch wingspan.

35.   The second challenge is to achieve a uniformly brown color.

36.   The same reaction contributes to many of the interesting brown colors in food, from the skin of a Christmas turkey to the golden brown color of beer.

37.   The reddish brown color of cryptomeria bark is made richer as it peels away in long, soft shreds.

38.   The tamarind gives it a lovely brown color and an elusive slightly tangy flavor.

39.   They fry to a rich golden brown color, leaving very little fat in the pan.

40.   This is important, as the brown color of jambalaya is derived from the color of the meat.