2006-09-14 14:27:19 · 20 answers · asked by Anonymous in Science & Mathematics ➔ Chemistry
Heat
2006-09-14 14:28:16 · answer #1 · answered by Backwoods Barbie 7 · 0⤊ 0⤋
Once the bread reaches a temperature high enough, the heat converts the bread into carbon. But now that I think about it, the toaster causes it to brown.
2006-09-14 21:32:59 · answer #2 · answered by brzrxor 2 · 0⤊ 0⤋
Carbon. I'm no chemist, but I bake my own bread. Best source of carbon in bread is sugar; put in more sugar and the more golden toasty brown it gets.
Carbon just loves to combine with other atoms to form amazing chains of molecules. It loves oxygen. With a little heat, you can start with pure white sugar and end up with caramel and peanut brittle or a burnt mess in the bottom of the pan. This carbon atom is great stuff. I use it everyday just to exist and I highly recommend it to everyone....
2006-09-14 21:37:29 · answer #3 · answered by Boomer Wisdom 7 · 1⤊ 0⤋
Heat
2006-09-14 21:34:33 · answer #4 · answered by da_hammerhead 6 · 1⤊ 0⤋
The sugars in the bread caramelize (heat separates the carbon molecules from the hydroxyls). Lots of things caramelize when heated -- onions, for example, or potatoes, or the solids in melted butter.
2006-09-14 21:31:15 · answer #5 · answered by Scott F 5 · 0⤊ 0⤋
Heat turns the bread to carbon
2006-09-14 21:30:55 · answer #6 · answered by nondescript 7 · 0⤊ 0⤋
Heat.
2006-09-14 21:28:26 · answer #7 · answered by Polo 7 · 1⤊ 0⤋
Heat.
2006-09-14 21:31:21 · answer #8 · answered by Fadhl 3 · 1⤊ 0⤋
the sugars in the bread react to the heat of the toaster and caramelise.
2006-09-14 21:29:23 · answer #9 · answered by nerdyhermione 4 · 0⤊ 0⤋
The bread burning and begining to turn to carbon.
2006-09-14 21:28:43 · answer #10 · answered by Anonymous · 1⤊ 0⤋