Climate change in Washington related emissions are the dominant source of GHG emissions and have increased from 61.2 MMT CO-equivalent (CO-e) in 1990 (excluding residual fuel for transportation) to 74.6 MMT CO-e in 2004, while their share has increased from 79% of total emissions to 85% over the past fourteen years. Carbon dioxide is the dominant GHG followed by methane, nitrous oxide, perfluorocarbon and sulfur hexafluoride. Non-energy industrial global greenhouse gas emissions have lowered from 14% to 9%, mainly due to reduced emissions from aluminum production. This has been the result of two key elements: process changes that reduced CO and PFC emissions per
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.