Carbon dioxideCarbon-oxygen gasNames IUPAC nameCarbon dioxideOther names Carbonic acid gasCarbonic anhydrideCarbonic dioxideCarbonic oxideCarbon(IV) oxideMethanedioneR-744 (refrigerant)R744 (refrigerant alternative spelling)Dry ice (solid phase)Identifiers CAS Number124-38-93D model (JSmol)Interactive imageInteractive imageBeilstein Reference1900390 ChEBICHEBI:16526ChEMBLChEMBL1231871ChemSpider274ECHA InfoCard100.004.271EC Number204-696-9E numberE290 (preservatives)Gmelin Reference989 KEGGD00004MeSHCarbon+dioxidePubChemCID280RTECS numberFF6400000UNII142M471B3JUN number1013 (gas), 1845 (solid) CompTox Dashboard(EPA)DTXSID4027028InChIInChI=1S/CO2/c2-1-3Key: CURLTUGMZLYLDI-UHFFFAOYSA-NInChI=1/CO2/c2-1-3Key: CURLTUGMZLYLDI-UHFFFAOYAOSMILESO=C=OC(=O)=OProperties Chemical formulaCO2Molar mass44.009 g·mol Appearance Colorless gas OdorLow concentrations: noneHigh concentrations: sharp; acidicDensity1562 kg/m (solid at 1 atm (100 kPa) and −78.5 °C (−109.3 °F))1101 kg/m (liquid at saturation −37 °C (−35 °F))1.977 kg/m (gas at 1 atm (100 kPa) and 0 °C (32 °F))Critical point (T, P) 304.128(15) K (30.978(15) °C), 7.3773(30) MPa (72.808(30) atm) Sublimationconditions194.6855(30) K (−78.4645(30) °C) at 1 atm (0.101325 MPa) Solubility in water1.45 g/L at 25 °C (77 °F), 100 kPa (0.99 atm) Vapor pressure5.7292(30) MPa, 56.54(30) atm (20 °C (293.15 K)) Acidity (pKa) Carbonic acid:pKa1 = 3.6pKa1(apparent) = 6.35pKa2 = 10.33 Magnetic susceptibility (χ)−20.5·10 cm/mol Thermal conductivity0.01662 W·m·K (300 K (27 °C; 80 °F)) Refractive index (nD)1.00045 Viscosity14.90 μPa·s at 25 °C (298 K)70 μPa·s at −78.5 °C (194.7 K)Dipole moment0 D Structure Crystal structureTrigonal Point groupD∞hMolecular shapeLinearThermochemistry Heat capacity(C)37.135 J/(K·mol) Std molarentropy(S298)214 J·mol·K Std enthalpy offormation(ΔfH298)−393.5 kJ·mol Pharmacology ATC codeV03AN02 (WHO) Hazards GHS labelling: PictogramsSignal wordWarningHazard statementsH280, H281Precautionary statementsP282, P336+P317, P403, P410+P403NFPA 704 (fire diamond) 200SALethal dose or concentration (LD, LC): LCLo (lowest published)90,000 ppm (162,000 mg/m) (human, 5 min) NIOSH (US health exposure limits): PEL (Permissible)TWA 5000 ppm (9000 mg/m) REL (Recommended)TWA 5000 ppm (9000 mg/m), ST 30,000 ppm (54,000 mg/m) IDLH (Immediate danger)40,000 ppm (72,000 mg/m) Safety data sheet (SDS) Sigma-AldrichRelated compounds Other anionsCarbon disulfideCarbon diselenideCarbon ditellurideOther cationsSilicon dioxideGermanium dioxideTin dioxideLead dioxideTitanium dioxideZirconium dioxideHafnium dioxideCerium dioxideThorium dioxideRelated carbonoxidesSee OxocarbonRelated compoundsCarbonic acidCarbonyl sulfideCarbonyl selenideSupplementary data page Carbon dioxide (data page)Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).N verify ( ?)
White chocolateChocolate made without cocoa solidsWhite chocolate is chocolate made from cocoa butter, sugar, and milk solids. It is ivory in color and lacks the dark appearance of most other types of chocolate because it does not contain the non-fat solid components of cocoa (cocoa powder). Due to this omission, as well as its sweetness and the occasional use of additives, some consumers do not consider white chocolate to be real chocolate.William A. MitchellWilliam A. Mitchell (October 21, 1911 – July 26, 2004) was an American food chemist who, while working for General Foods Corporation between 1941 and 1976, was the key inventor behind Pop Rocks, Tang, Cool Whip, and powdered egg whites. During his career he received over 70 patents. Early lifeMitchell was born in Raymond, Minnesota.
General FoodsGeneral Foods Corporation was a company whose direct predecessor was established in the United States by Charles William (C. W.) Post as the Postum Cereal Company in 1895. The company changed its name to "General Foods" in 1929 following several corporate acquisitions by Marjorie Merriweather Post after she inherited the established cereal business from her father, C. W. Post.
Kraft FoodsKraft Foods Group, Inc. was an American food manufacturing and processing conglomerate, split from Kraft Foods Inc. on October 1, 2012, and was headquartered in Chicago, Illinois. It became part of Kraft Heinz on July 2, 2015, after merging with Heinz. The merger was arranged by Heinz owners Berkshire Hathaway and 3G Capital, and was completed on July 2, 2015, forming Kraft Heinz, the fifth-largest food and beverage company in the world.
ChemistA chemist (from Greek chēm(ía) alchemy; replacing chymist from Medieval Latinalchemist) is a graduated scientist trained in the study of chemistry, or an officially enrolled student in the field. Chemists study the composition of matter and its properties. Chemists carefully describe the properties they study in terms of quantities, with detail on the level of molecules and their component atoms.
Lemon & PaeroaLemon & Paeroa, often shortened to L&P, is a sweet, lemon-flavoured soft drink manufactured in New Zealand. It is considered Kiwiana, and was traditionally made by combining lemon juice with naturally carbonated mineral water from the town of Paeroa. Today, it is manufactured by multi-national Coca-Cola. The origin date of the drink is uncertain, but the brand estimates 1907.
Heston BlumenthalHeston Marc BlumenthalOBEHonFRSC (; born 27 May 1966) is an English celebrity chef, television personality and food writer. His restaurants include the Fat Duck in Bray, Berkshire, a three-Michelin-star restaurant that was named the world's best by the World's 50 Best Restaurants in 2005. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation.
SugarSweet-tasting, water-soluble carbohydratesSugars (clockwise from top-left): white refined, unrefined, brown, unprocessed cane sugar Sugar is a class of sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose and galactose.
LactoseLactose is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from (gen. ), the Latin word for milk, plus the suffix -ose used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry.
FlavoringA flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive that is used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components, like sugars, determine the taste of food.
CadburyBritish multinational confectionery companyCadbury (formerly Cadbury's and Cadbury Schweppes) is a British multinationalconfectionery company owned by Mondelez International (spun off from Kraft Foods) since 2010. It is the second-largest confectionery brand in the world, after Mars. Cadbury is internationally headquartered in Buckinghamshire, and operates in more than 50 countries worldwide.*As an Amazon Associate I earn from qualifying purchases.