a) The first class of chemical pro-carcinogens that the surface of charcoal-broiled meat is likely to contain are heterocyclic amines, or HCAs, which form as the result of amino acids creatine and sugars reacting when meat is cooked at high temperatures. The second class is called polycyclic aromatic hydrocarbons, or PAHs, which form when meat is cooked over an open flame causing the meat juices to drip into the flames, which increases the size of the flames and subsequently sticks to the outside of the
