Carbon dioxide is a non-flammable gas which is odourless, colourless and non-toxic.
Inhalation of carbon dioxide in high concentration is dangerous to respiration. At very high concentrations, leads to less of consciousness and eventually death.
The food industries consume most of the carbon dioxide produced It is employed for:
• Carbonation of soft drinks, lemonade, soda, fruit juices etc.
• Recharging of natural mineral waters with carbon dioxide
• Conservation of wine, unfermented grape juice and various fruit juices
• Tapping of beer and prevention of oxidation through contact with the air.
• Accelerating the growth of farm produce as an atmosphere additive.
It is employed in the chemical industry in the following applications:
• Preparation of sodium carbonate, alkaline bicarbonates, lead carbonate and various organic substances (eg. salicylic acid).
• Neutralisation of sedentary alkalis
• Manufacture of foam rubbers
• Precipitation of lime after clarification of juices in the sugar industry
• Dehydration of penicillin
• Tanning of hides
• Production of paints and varnishes