When burnt in a fireplace, why do many other common natural grown things emit carbon monoxide but corn does not?
What is the kicker component for releasing monoxide versus dioxide that corn kernels lack? I know corn releases carbon dioxide when burnt.
It not so much that corn cannot produce carbon monoxide (it can), but that when burned in a corn stove equipped with a combustion blower which burns the corn efficiently and completely, no carbon monoxide is produced. If you just heaped corn up in a fireplace and managed to ignite it, it would produce carbon monoxide.