[Homeroast] Using CO2 to preserve freshness?

Joseph Robertson theotherjo at gmail.com
Wed Apr 21 01:40:29 CDT 2010

Thanks for that RayO,
My Chemistry and especially my gas education did not get much past O2,Co2,
and the exhaust from my '57 chev.
Roasting coffee has sparked my interest immensely.

On Tue, Apr 20, 2010 at 11:25 PM, <raymanowen at gmail.com> wrote:

> "...use Helium instead of CO2?
> Helium is a noble gas and wont react"
> It wouldn't have a chance- the evolving CO2 molecules would displace the
> light He2 molecules to the penthouse.
> As everybody has probably figured out by now, the CO2 concentration does
> not
> increase in lower levels of a home, for the reason that the place is either
> heated or cooled, depending on the season.  The air mass is never stagnant
> The very dense Radon gas (Rn) does accumulate in the bottom levels of
> "green" sealed homes. Requires expensive mitigation, but people in the
> lower
> levels of modern green buildings appreciate the efforts. The radium (Ra)
> daughters have very short half-lives, <4 days for the Rn-222 isotope.
> Rn gas is not reactive, but the disintegration produces ionizing radiation.
> Could be a preservative, but would produce radioactive coffee!
> Cheers, Mabuhay -RayO, aka Opa!
> Got Grinder?
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