distinct Effects of Carbon Dioxide for Plant increase

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Many articles have been written about the negative effects of carbon dioxide. Sick building Syndrome, loss of attentiveness due to high levels of carbon dioxide, asphyxiation in breweries or wine cellars, all these things spring to mind when we hear the magic phrase carbon dioxide. Yet, maybe today when Venus passes across the face of the Sun, we should remember that our original climate consisted of nitrogen and carbon dioxide. Free oxygen is something that is not really chemically possible. Yet we have it as a succeed of plant life busily photosynthesising and converting carbon dioxide into oxygen while daylight hours. This is the original use of solar energy!

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Plants require carbon dioxide to grow and why not help them by increasing the level of carbon dioxide? Normally, this is something that is undesirable, since carbon dioxide is the original greenhouse gas, as our neighbouring planet Venus can testify. But in a controlled, genuine greenhouse environment, there is no real intuit why the level of carbon dioxide should not be enhanced in some way.

Indeed, tests have shown that increasing the level of carbon dioxide in a greenhouse to 550 ppm will accelerate plant growth by 30 - 40 %. The natural level of carbon dioxide in the climate is nearby 450 ppm, having increased from about 250 ppm in the last ice-age, so this minute growth may not appear requisite at first sight. The point of the matter is that the level of carbon dioxide in the mean greenhouse with the ventilation theory accomplished will drop sharply due to uptake by the plants and will lie nearby 150 - 200 ppm if nothing is done about it. In summer the ventilation theory will be open and the fresh air circulation will augment the level to a beneficial degree. But what about those long, cold, dark northern winters? Most industrial greenhouses will have lighting and heating systems to encourage plant growth, but you still cannot open the ventilation and allow the cold surface air into your heated greenhouse without losing all the early crops. The only real clarification is to augment the natural level of carbon dioxide in some way. Where it is used, the normal rule of thumb is to augment by about 1000 ppm when the sun is shining (or all the lights are on!) and keep the level nearby 400 ppm while times of darkness. This will require monitoring, since there are so many changeable factors involved and a simple operate unit using an infrared sensor will be able to keep the attentiveness of gas constant at all times.

Rate of consumption varies with crop, light intensity, temperature, stage of crop improvement and nutrient level. An mean consumption level is estimated to be between 0.12 - 0.24 kg/hr/100 m2 of greenhouse floor area. The higher rate reflects the typical usage for sunny days and a fully-grown crop. This equates to approximately 150 litres of carbon dioxide per hour.

There are many processes that plainly and unavoidably yield carbon dioxide: Fermentation and combustion are two first-rate examples. In temperate zones it is requisite to heat a greenhouse (glasshouse is just other word for the same thing), and this heating will approximately always involve the burning of fossil fuels, producing carbon dioxide. This leads to the natural urge to re-circulate the exhaust gas from the heating theory into the greenhouse and so accomplish a double advantage for the plants. This will require specific monitoring of the flue gas to ensure that there are at the most only traces of carbon monoxide being passed into the greenhouse. This is not only bad for the plants but also potentially lethal to the people working there! Such technology is ready with gas monitors that will measure the carbon monoxide attentiveness continuously and have analogue outputs that can be used to regulate the burners or operate a trip to switch the unit off should problems occur. The combination of breweries with greenhouse systems is also serious firm in some areas. Generally, these methods are to be stylish and should really be worthy of government support. Not only are they producing crops, they are removing a pollutant that would otherwise be vented into the atmosphere.

Monitoring of the added carbon dioxide is essential, however, since high concnetrations of carbon dioxide can lead to dizziness or even unconsciousness of the personnel. Some plants will require higher levels of nutrients to compensate for some of the changes that occur. Particularly tomatoes and violets are sensitive to increased levels of carbon dioxide, hence the need for constant monitoring of the ambient concentration.

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