This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


(CH)2 a gas used for ripening fruit, and particularly for turning tomatoes red. It was discovered by Edmund Davy in 1836. For industrial purposes it"s best known under its last name as a component of oxyacetylene.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review