The amount of carbon dioxide produced by your use of baking soda is negligible compared to many things including the stove itself (3 replies, last updated by paulj February 28, 2008)

’s clover-choked pastures and shipped 11,000 miles by boat to Britain produced 1,520 pounds of carbon dioxide emissions per ton while British lamb produced 6,280 pounds of carbon dioxide per ton ..." (33 replies, last updated by winedubar August 7, 2007)

and eighty-eight kilograms of carbon-dioxide emissions per ton, about a fourth the amount produced by British lamb. In part, that is because pastures in New Zealand need far less fertilizer than most grazing land in Britain (or... (8 replies, last updated by jlafler November 23, 2009)

? I will be doing some experiments, if you do an experiment, please let me know the results. My purpose is to determine carbon dioxide emission reduction if we all used the optimal (minimal) amount of water to cook our pasta!... (8 replies, last updated by Honey Bee September 28, 2007)

be a study that finds that apples imported from New Zealand create fewer carbon dioxide emissions than apples grown here in Ontario. Or that “organic” garlic imported from China leaves less of a carbon footprint than... (11 replies, last updated by heavypanther February 23, 2008)

on the carbon dioxide emissions that are incurred by such transport. It would be unrealistic to expect Canadians, for instance, to stop eating citrus fruits, avocados and bananas. In the same vein, there’s no reason to give... (33 replies, last updated by tom porc May 27, 2007)

't do this very often, as thinking makes my head hurt. The upshot is, that your rising reaction may stop too soon and may not produce enough carbon dioxide gas to make the cake rise properly. I’ll try to explain the chemistry... (16 replies, last updated by rinconmatt July 2, 2009)

I assume what the OP means is the miniature tanks/canisters of carbon dioxide used in home seltzer makers (machines?) - here in NYC most reasonably well stocked kitchen stores seem to have them. I don’t know the equivalents... (3 replies, last updated by MikeG September 28, 2008)

Karumeyaki (also known as dalgona) and popki (sugar cutouts) are examples of flourless sugar cookies made in copper skillets. Precise timing of the release of carbon dioxide from baking soda seems to be key in making instant... (1 reply, last updated by alliedawn_98 March 22, 2008)

A wine’s ability to hold carbon dioxide decreases as it warms. So, warming a sparkling wine will cause it to release some of its dissolved gas, making for a bigger pop on opening and lots of foam but fewer, less vigorous... (2 replies, last updated by HeelsSoxHound September 3, 2006)

such as filling balloons with carbon dioxide from yeast, making sugar and salt crystal sculptures, building a pickle battery and even making gluten balls. http://www.exploratorium.edu/pr/accidentalscientist.html (1 reply, last updated by Nancy Berry August 13, 2002)

I believe club soda has a high sodium content. Sparkling water usually has a broader array of minerals. I think seltzer is water injected with carbon dioxide. (9 replies, last updated by Rabbit April 23, 2007)

Rumford Baking Powder is in good supply in the mid-west. I was taught in one of my Foods and Nutrition classes in college that it has the highest carbon dioxide yield of al of the baking powders. We had to do some baking... (10 replies, last updated by Jess January 6, 2005)

think that all these folks driving all over the place to source local stuff to eat is actually reducing carbon emissions? Never mind it is nearly impossible to source grain, bread, pasta, and other staples that are truly locally... (0 replies, last updated by StriperGuy September 5, 2007)

From their web-site "we modified the traditional method of making champagne. We start with a blend of high quality white wines and infuse the effervescence." Did they think people might not understand 'pump in carbon dioxide'? (5 replies, last updated by Chris VR August 22, 2007)