from The Century Dictionary and Cyclopedia
- n. An oxid containing a single oxygen atom combined either with two univalent atoms or with one bivalent atom.
Sorry, no etymologies found.
At a higher temperature disintegration of the starch
from The Century Dictionary and Cyclopedia
- n. An oxid containing a single oxygen atom combined either with two univalent atoms or with one bivalent atom.
Sorry, no etymologies found.
At a higher temperature disintegration of the starch molecule takes place, with the formation of carbon monoxid, carbon dioxid, and water, and the production of a residue richer in carbon than is starch.
An investigation by Gould  also demonstrated that roasted coffee gives off carbon dioxid and carbon monoxid upon standing.
This would indicate that active reducing conditions prevail within the bean during roasting; and the further fact that carbon monoxid is given off during roasting makes this seem quite probable.