Nitrous oxide inside the cells, by a process catalyzed by the enzyme nitrous oxide reductase. Nitrous oxide has significant global warming potential as a greenhouse gas. On a per-molecule basis, considered over a 100-year-period, nitrous oxide has 298 times the atmospheric heat-trapping ability of carbon dioxide (), however, because of its low concentration (less than 1/1000 of that of ), its contribution to the greenhouse effect is less than one-third that of carbon dioxide, and also less than water vapour and methane. On the other hand, since 38% or more of the entering the atmosphere is the result of human activity, and
Nitrous oxide and thus creates foam. Used in this way, it produces whipped cream four times the volume of the liquid, whereas whipping air into cream only produces twice the volume. If air were used as a propellant, oxygen would accelerate rancidification of the butterfat, but nitrous oxide inhibits such degradation. Carbon dioxide cannot be used for whipped cream because it is acidic in water, which would curdle the cream and give it a seltzer-like "sparkling" sensation. The whipped cream produced with nitrous oxide is unstable, however, and will return to a more liquid state within half an hour to one hour.