Roux
Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.
NOx
The term is chemistry shorthand for molecules containing one nitrogen and one or more oxygen atom. It is generally meant to include nitrous oxide (NO), although nitrous oxide is a fairly inert oxide of nitrogen that has many uses as an oxidizer for rockets and car engines, an anesthetic, and a propellant for aerosol sprays and whipped cream. Nitrous oxide plays hardly any role in air pollution, although it may have a significant impact on the ozone layer, and is a significant greenhouse gas.