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Carbon Dioxide (CO2)

Carbon dioxide

  • Associated with:
    • Confined space entry (produced by microbial decomposition)
    • Wineries / breweries (byproduct of fermentation)
    • Oil industry (injected into ground to decrease viscosity and aid extraction in old fields)
    • Vessel inertion (dry ice)
    • Greenhouses
    • Mushroom farms

CO2 Properties

  • Present as a natural component in fresh air (approximately 350 ppm)
    • Colorless
    • Odorless
    • Tasteless
    • Heavier than air (density of 1.5 times that of fresh air).
    • When released into enclosed space it tends settle to bottom
    • Because of tendency to settle, as CO2 produced it can reach higher and higher concentrations
Carbon dioxide

CO2 exposure symptoms

Carbon dioxide
  • Besides displacing oxygen in fresh air, high concentrations may worsen symptoms related to oxygen deficiency, and interfere with successful resuscitation
  • Exposure Symptoms include
    • Headaches
    • Dizziness
    • Shortness of breath
    • Nausea
    • Rapid or irregular pulse
    • Depression of central nervous system

CO2 is toxic contaminant with strictly defined exposure limits

  • Most widely recognized exposure limit is 8-hour TWA of 5,000 ppm, with a 15- minute STEL of either 15,000 ppm or 30,000 ppm.
Standard / Country 8-hour Time Weighted Average15-minute Short Term Exposure Limit
United Kingdom WEL 5,000 ppm15,000 ppm
USA NIOSH REL 5,000 ppm30,000 ppm
USA OSHA PEL 5,000 ppmNone Listed
ACGIH® TLV® 5,000 ppm30,000 ppm

Even moderate indoor concentrations can produce symptoms

Concentration Symptom
250