James Doogue

(I wrote this 7 years ago).

Lubos Motl the Czech string theory physicist who runs his Reference Frame blog, included some normal everyday CO2 concentration data that occurs in everybody’s natural, everyday surrounds like kitchens and etc.

150 ppm – the minimum concentration below which many plants may face problems to run photosynthesis and stop growing

180 ppm – the concentration during ice ages

280 ppm – the concentration during interglacials, i.e. also the pre-industrial concentration around 1750

391 ppm – the concentration today

500 ppm – the concentration around 2060-2070 (unlikely that before 2050 as they claim)

560 ppm – the concentration around 2080-2110 (the "doubled CO2″ relatively to the pre-industrial values) relevant for the calculations of climate sensitivity); a concentration routinely found outdoors today

700 ppm – the concentration in an average living room

900 ppm – concentration in an average kitchen

1,270 ppm – the concentration used to double the growth of Cowpea in a famous video

1,700 ppm – the average concentration in the Cretaceous 145-65 million years ago (early mammals came, plus figs, magnolias, birds, modern sharks)

4,500 ppm – the concentration 444-416 million years ago (the Silurian dominated by corals and mosses); see other values in geological epochs

10,000 ppm – sensitive people start to feel weaker

40,000 ppm – the concentration of CO2 in the air we breath out

50,000 ppm – toxic levels at which the animals like us get weaker in hours; the value is 5 percent of the volume

180,000 ppm – the concentration of CO2 in exhausts of a healthy motor; that’s 18 percent

1,000,000 ppm – pure CO2, just to make you sure what the units are

The warming induced by the increase from 391 ppm to 500 ppm is smaller (by about 20%) – because of the logarithmic law – than the warming by the same 109 ppm between 282 ppm and 391 ppm which was about 0.7 °C and pretty much unnoticeable without accurate gadgets and contrived statistical methods.

Posted by: Timothy Birdnow at 08:55 AM | Comments (1) | Add Comment
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