Reply to Maria - CO2, NO2, N2O, NH4 | Research Chemicals
This gas is released into the breathing process (at expiration) of humans and also the burning of fossil fuels (petrol, diesel, kerosene, mineral and charcoal). The large amount of carbon dioxide in the atmosphere molecular gastronomy is harmful to the planet because it causes the greenhouse molecular gastronomy effect and, consequently, global warming. molecular gastronomy
This gas is used commercially in some drinks (carbonated) and in fire extinguishers. If inhaled in large quantities, can cause airway irritation, vomiting, nausea and even death by suffocation (which usually occurs in fires).
The ******** carbon dioxide, or carbon dioxide or carbon dioxide is a chemical compound consisting of two oxygen atoms and one carbon atom. The chemical representation is CO2. Carbon dioxide was discovered by the Scottish Joseph Black in 1754. Structurally carbon dioxide molecules consists of linear geometry and nonpolar character. Therefore the intermolecular attractions are very weak, making it, in environmental molecular gastronomy conditions, a gas. Hence its trade name carbonic molecular gastronomy gas. Carbon dioxide is essential to life on the planet. Since it is one of the essential compounds to perform photosynthesis - the process by which photosynthetic organisms convert solar energy into chemical energy. This chemical energy in turn is distributed to all living beings through the food web. This process is one of the stages of the carbon cycle and is vital to the maintenance of the living beings. Carbon is a basic element in the composition of the bodies, making it essential for life on the planet. This element is stored in the atmosphere, oceans, soils, sedimentary rocks and is present in fossil fuels. However, the carbon is not fixed in any of these stocks. There are a number of interactions by which the transfer of carbon from a stock to another occurs. Many organisms in terrestrial ecosystems and the oceans, as the plants absorb carbon found in the atmosphere as carbon dioxide (CO2). This absorption occurs through the process of photosynthesis. On the other hand, several organisms, both plants and animals, release carbon dioxide into the atmosphere through the respiration process. There is also the exchange of carbon dioxide between molecular gastronomy the oceans and the atmosphere by diffusion. The release of carbon dioxide through the burning of fossil fuels and changes in land use (deforestation and burning, mostly) imposed by man are important changes in the natural carbon stocks and has a key role in changing the climate of planeta.Isto why - after the water vapor - CO2 is the greenhouse gas that contributes to global warming. Excess carbon dioxide that is currently released into the atmosphere resulting from the burning of fossil fuels mainly by industry and transport. Moreover, natural carbon reservoirs and sinks (ecosystems with the capacity to absorb CO2) are also being chartered by human actions. In the case of forests, a natural carbon stocks, deforestation and fires are contributing to increased greenhouse, especially since that release CO2 into the atmosfera.O deforestation and land use contributes approximately 1 (MACKENZIE, 1995) 2 Pg C yr-1 (Hougton molecular gastronomy et al.1987). Because the ground stock having a 2 to 3 times greater than the air, sweat changes in soil can be an important source of carbon to the atmosphere (WOODWEL, 1989, Trumbore and Davidson, molecular gastronomy 1995). In recent molecular gastronomy decades, due to the massive burning of fossil fuels, the amount of carbon dioxide in the atmosphere molecular gastronomy has increased greatly contributing to global warming. The concentration of CO2 in the atmosphere began to increase in the late eighteenth century, when the industrial revolution, which required the use of large amounts of coal and oil as energy sources occurred. Since then, the concentration of CO2 increased from 280 ppm (parts per million) in 1750, to the current 368 ppm, representing molecular gastronomy an increase of approximately 30%. This increase in CO2 concentration implies increased capacity to retain heat in the atmosphere and therefore the temperature molecular gastronomy of the planet. CO2 emissions continue to grow and probably the concentration of this gas could reach 550 ppm by the year 2100.
Nitric oxide (also known as nitrogen monoxide and nitrogen monoxide), the chemical formula NO, is a highly lipophilic soluble gas synthesized by endothelial cells, macrophages and certain group of neurons in the brain. It is an important intracellular and extracellular flag, and acts by inducing guanylyl cyclase, which produces cyclic guanosine monophosphate (GMP) that has among other effects relaxation of the m
This gas is released into the breathing process (at expiration) of humans and also the burning of fossil fuels (petrol, diesel, kerosene, mineral and charcoal). The large amount of carbon dioxide in the atmosphere molecular gastronomy is harmful to the planet because it causes the greenhouse molecular gastronomy effect and, consequently, global warming. molecular gastronomy
This gas is used commercially in some drinks (carbonated) and in fire extinguishers. If inhaled in large quantities, can cause airway irritation, vomiting, nausea and even death by suffocation (which usually occurs in fires).
The ******** carbon dioxide, or carbon dioxide or carbon dioxide is a chemical compound consisting of two oxygen atoms and one carbon atom. The chemical representation is CO2. Carbon dioxide was discovered by the Scottish Joseph Black in 1754. Structurally carbon dioxide molecules consists of linear geometry and nonpolar character. Therefore the intermolecular attractions are very weak, making it, in environmental molecular gastronomy conditions, a gas. Hence its trade name carbonic molecular gastronomy gas. Carbon dioxide is essential to life on the planet. Since it is one of the essential compounds to perform photosynthesis - the process by which photosynthetic organisms convert solar energy into chemical energy. This chemical energy in turn is distributed to all living beings through the food web. This process is one of the stages of the carbon cycle and is vital to the maintenance of the living beings. Carbon is a basic element in the composition of the bodies, making it essential for life on the planet. This element is stored in the atmosphere, oceans, soils, sedimentary rocks and is present in fossil fuels. However, the carbon is not fixed in any of these stocks. There are a number of interactions by which the transfer of carbon from a stock to another occurs. Many organisms in terrestrial ecosystems and the oceans, as the plants absorb carbon found in the atmosphere as carbon dioxide (CO2). This absorption occurs through the process of photosynthesis. On the other hand, several organisms, both plants and animals, release carbon dioxide into the atmosphere through the respiration process. There is also the exchange of carbon dioxide between molecular gastronomy the oceans and the atmosphere by diffusion. The release of carbon dioxide through the burning of fossil fuels and changes in land use (deforestation and burning, mostly) imposed by man are important changes in the natural carbon stocks and has a key role in changing the climate of planeta.Isto why - after the water vapor - CO2 is the greenhouse gas that contributes to global warming. Excess carbon dioxide that is currently released into the atmosphere resulting from the burning of fossil fuels mainly by industry and transport. Moreover, natural carbon reservoirs and sinks (ecosystems with the capacity to absorb CO2) are also being chartered by human actions. In the case of forests, a natural carbon stocks, deforestation and fires are contributing to increased greenhouse, especially since that release CO2 into the atmosfera.O deforestation and land use contributes approximately 1 (MACKENZIE, 1995) 2 Pg C yr-1 (Hougton molecular gastronomy et al.1987). Because the ground stock having a 2 to 3 times greater than the air, sweat changes in soil can be an important source of carbon to the atmosphere (WOODWEL, 1989, Trumbore and Davidson, molecular gastronomy 1995). In recent molecular gastronomy decades, due to the massive burning of fossil fuels, the amount of carbon dioxide in the atmosphere molecular gastronomy has increased greatly contributing to global warming. The concentration of CO2 in the atmosphere began to increase in the late eighteenth century, when the industrial revolution, which required the use of large amounts of coal and oil as energy sources occurred. Since then, the concentration of CO2 increased from 280 ppm (parts per million) in 1750, to the current 368 ppm, representing molecular gastronomy an increase of approximately 30%. This increase in CO2 concentration implies increased capacity to retain heat in the atmosphere and therefore the temperature molecular gastronomy of the planet. CO2 emissions continue to grow and probably the concentration of this gas could reach 550 ppm by the year 2100.
Nitric oxide (also known as nitrogen monoxide and nitrogen monoxide), the chemical formula NO, is a highly lipophilic soluble gas synthesized by endothelial cells, macrophages and certain group of neurons in the brain. It is an important intracellular and extracellular flag, and acts by inducing guanylyl cyclase, which produces cyclic guanosine monophosphate (GMP) that has among other effects relaxation of the m
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