Carbon dioxide gas detection

Why should carbon dioxide be measured?

Carbon dioxide, like carbon monoxide, is toxic to humans. It is produced naturally by living organisms and plants and is found in the air you breathe every day. However, as it is toxic in higher concentrations, there are good reasons to monitor the concentration of carbon dioxide. Because in sufficiently high concentrations, this substance can also be dangerous to humans.

Just think of the typical fermentation cellar accident:

At slightly higher concentrations, carbon dioxide causes symptoms such as headaches, tiredness, dizziness and lack of concentration. The person working in the cellar falls down because he suddenly feels unwell. Carbon dioxide is relatively heavy and accumulates on the floor. People are now exposed to an even higher concentration and die. This danger was even known in ancient Greece.

For lack of better options, a candle was carried as a primitive warning system. If this no longer burned brightly, or even went out, it was high time to leave the cellar. Today, the limit value for workplaces is 5,000 ppm. Fermenting cellars and even dispensing systems must be monitored.

Carbon dioxide impedes the absorption of oxygen in the body. Sufficiently high concentrations lead to unconsciousness and respiratory arrest. Prolonged exposure leads to death from gas poisoning. The dangerous thing about carbon dioxide is that the substance is odourless and tasteless and therefore imperceptible to the senses. It is produced as a by-product of many natural processes (respiration, fermentation, decomposition processes, combustion) and can therefore theoretically occur anywhere.
The good news is that carbon dioxide rarely poses a threat if there is sufficient ventilation. If you want to ensure the safety and performance of your employees in your business premises, you can measure the carbon dioxide with a suitable measuring device to keep the concentration constantly below the legally regulated workplace limit value of less than 5000 ppm.