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Carbonation is the chemical reaction of carbon dioxide to give carbonates, bicarbonates, and carbonic acid. [1] In chemistry, the term is sometimes used in place of carboxylation, which refers to the formation of carboxylic acids. In inorganic chemistry and geology, carbonation is common.
The carbon dioxide in the air reacts with the alkali in the cement and makes the pore water more acidic, thus lowering the pH. Carbon dioxide will start to carbonatate the cement in the concrete from the moment the object is made. This carbonatation process will start at the surface, then slowly moves deeper and deeper into the concrete.
Dry ice is the solid form of carbon dioxide (CO 2), a molecule consisting of a single carbon atom bonded to two oxygen atoms. Dry ice is colorless, odorless, and non-flammable, and can lower the pH of a solution when dissolved in water , forming carbonic acid (H 2 CO 3 ).
Modern carbonated water is made by injecting pressurized carbon dioxide into water. [36] The pressure increases the solubility and allows more carbon dioxide to dissolve than would be possible under standard atmospheric pressure. When the bottle is opened, the pressure is released, allowing gas to exit the solution, forming the characteristic ...
The latter covers reactions to water, atmospheric gases and biologically produced chemicals with rocks and soils. Water is the principal agent behind both kinds, [1] though atmospheric oxygen and carbon dioxide and the activities of biological organisms are also important. [2] Biological chemical weathering is also called biological weathering. [3]
It is a major factor in climate change and the long-term carbon cycle, due to the large number of marine organisms (especially coral) which are made of calcium carbonate. Increased solubility of carbonate through increased temperatures results in lower production of marine calcite and increased concentration of atmospheric carbon dioxide. This ...
An everyday example is carbonated soft drinks, which contain dissolved carbon dioxide. Before opening, the gas above the drink in its container is almost pure carbon dioxide, at a pressure higher than atmospheric pressure. After the bottle is opened, this gas escapes, moving the partial pressure of carbon dioxide above the liquid to be much ...
Carbonization is often exothermic, which means that it could in principle be made self-sustaining and be used as a source of energy that does not produce carbon dioxide. [3] In the case of glucose , the reaction releases about 237 calories per gram.