Assamar

Assamar

(Science: chemistry) The peculiar bitter substance, soft or liquid, and of a yellow colour, produced when meat, bread, gum, sugar, starch, and the like, are roasted till they turn brown.

Origin: L. Assare to roast _ amarus, bitter.

Retrieved from "http://www.biology-online.org/bodict/index.php?title=Assamar&oldid=28576"
First | Previous (Assam fever) | Next (Assapanic) | Last
Please contribute to this project, if you have more information about this term feel free to edit this page.