Part 59 (1/2)
A. Because vast quant.i.ties of _carbonic acid_ are thrown off by decaying _vegetables_; and (as the wind cannot penetrate the thick brushwood to blow it away) _it settles there_, and destroys animal life.
Q. _Why are PERSONS sometimes KILLED by having a CHARCOAL FIRE in their bed-rooms?_
A. When charcoal is burned, the _carbon of the charcoal_ unites with the _oxygen of the air_, and forms _carbonic acid gas_, which is a narcotic poison.
Q. _Why does the carbonic acid gas of a CHARCOAL FIRE RISE and DISPERSE itself about the room; whereas the carbonic acid gas of a BEER VAT SETTLES near the FLOOR?_
A. The carbonic acid gas of a charcoal fire _is heated_ by the _combustion of the fuel_, and rises; but the carbonic acid gas of a beer vat is _not_ heated, and, therefore, rests on the _bottom of the vat_.
Q. _Why do persons throw LIME into BINS to PREVENT their offensive SMELL, in summer time?_
A. Bins contain large quant.i.ties of _carbonic acid gas_, which readily _combines with lime_, and produces ”_carbonate of lime_,” which is entirely free from all offensive odour.
Q. _Why do persons throw LIME into SEWERS in summer time?_
A. Sewers (like bins) contain large quant.i.ties of _carbonic acid_, which readily _combines with lime_, and produces _carbonate of lime_; and thus the offensive gas of the sewer is neutralized.
Q. _Can carbonic acid be removed in any way BESIDES by LIME?_
A. Yes; _water_ thrown into a pit will disperse the carbonic acid.
Q. _What effect has WATER on CARBONIC ACID GAS?_
A. Water (under _pressure_) _absorbs_ carbonic acid gas; and _parts_ with it (when the _pressure is removed_) in the form of EFFERVESCENCE.
Q. _Why does AERATED WATER effervesce, when the CORK is removed?_
A. While the _cork was fastened down_, the water _absorbed_ the carbonic acid; but the moment _the pressure is removed_ (by taking out the cork) the gas is given out with _effervescence_.
Q. _Why does SODA WATER effervesce?_
A. Soda water contains 8 times its own bulk of carbonic acid gas, which makes its escape in _effervescence_, the moment that the _cork is removed_.
Q. _Why does GINGER POP fly about in froth, when the string of the cork is cut?_
A. All vinous fermentation produces carbonic acid gas. While the _cork is fast_, the water of the liquor _absorbs_ the carbonic acid; but the moment that the _pressure is removed_, the gas is given off in _effervescence_.
Q. _Why does BOTTLED ALE froth, more than DRAUGHT ale?_