Ocean storage of carbon dioxide ocean waters in order to increase carbon dioxide (CO2) uptake from the atmosphere, possibly resulting in mitigating its global warming effects. Iron is a trace element in ocean and its presence is vital for photosynthesis in plants, and in particular phytoplanktons, as It has been shown that iron deficiency can limit ocean productivity and phytoplankton growth. For this reason, “iron hypothesis” was put forward by Martin in late 1980s where he suggested that changes in iron supply in iron-deficient ocean-waters can bloom plankton growth and have a significant effect on the concentrations of atmospheric carbon dioxide by altering rates of
Carbon dioxide to produce carbonated soft drinks and soda water. Traditionally, the carbonation of beer and sparkling wine came about through natural fermentation, but many manufacturers carbonate these drinks with carbon dioxide recovered from the fermentation process. In the case of bottled and kegged beer, the most common method used is carbonation with recycled carbon dioxide. With the exception of British Real Ale, draught beer is usually transferred from kegs in a cold room or cellar to dispensing taps on the bar using pressurized carbon dioxide, sometimes mixed with nitrogen. Carbon dioxide in the form of dry ice is often used during