Occurrence, Preparation and Utilization of Natural Carbon Dioxide

THE expansion of facilities for rapid transportation of perishables by train, truck and airplane has necessitated consideration of refrigerants of a minimum weight and volume per pound of cooling and has stimulated the use of solid carbon dioxide commercially. The gas probably has not had wide application in the past in air-cooling equipment for mines, theaters or buildings, owing to its thermodynamic properties, as will be deduced from examination of Table 2. However, consumption of the liquid in carbonating beverages remains a dominant factor. In addition to these uses, carbon dioxide is employed to a limited degree as an explo-sive in the liquid form, as a freezing agent in plumbing, in laboratories for low-temperature work, and in the manufacture of golf balls. SOURCES The principal sources of the gas at present are coke ovens, lime kilns, breweries and other fermentation plants, all of which are within easy reach of markets. Natural sources, however, have not received the consideration they merit, mainly because of their isolation. It is asserted by some manufacturers that the carbon dioxide gas produced from wells is unsatisfactory because it often contains impurities that are difficult to remove, while that produced as a byproduct is much purer or contains impurities that are easier to remove.