Rock Identifier
Toast (Triticum aestivum (processed)) — not a geological specimen
not a geological specimen

Toast

Triticum aestivum (processed)

Hardness: low (under 1 Mohs); Color: golden brown to beige; Luster: dull/matte; Structure: porous/cellular; Specific gravity: very low

Hardness
low (under 1 Mohs)
Color
golden brown to beige
Luster
dull/matte
Identified More not a geological specimen

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Physical properties

Hardness: low (under 1 Mohs); Color: golden brown to beige; Luster: dull/matte; Structure: porous/cellular; Specific gravity: very low

Formation & geological history

Formed via the Maillard reaction (thermal application to sourdough or wheat dough); typically minutes old rather than geological ages.

Uses & applications

Human consumption; culinary energy source; base for butter or preserves.

Geological facts

Charles Strite invented the pop-up toaster in 1919. This specimen appears to have a triangular cleavage resulting from a knife strike.

Field identification & locations

Identify by high porosity and scent of carbonized carbohydrates. Common in domestic kitchens and diners. Not recommended for geological collections due to high rates of decomposition.