W
ithin the food and beverage industry
carbon dioxide is used as a refrigerant, in food packaging and in the
carbonization of beers and soft
drinks. Increases in the use of carbon dioxide
has led to the need for greater awareness of
dangers associated with leaks from equipment,
particularly in confined spaces.
The danger levels at which carbon dioxide will
affect the human body can easily be reached
because of it being colourless and tasteless without you being aware.
With CO2
ST-IAM Sensor Transmitter—Integrated
Area Monitor
This state-of-the-art expandable gas detection
system utilises a range of sensor technologies to detect most gases,
in particular CO2, monitoring continually the gas level present in an
area, room, zone. airspace or airflow. ST-IAM interfaces with most
controllers, BMS or SCADA systems and the Murco ST-MON panel
through a range of linear outputs, all available, all of the time.
There is also a range of sensor housings for most applications including Low Temperature (IP66)
ST-IAM provides reliable, real-time continuous monitoring, no blocked
filters, tubes, technical or maintenance problems experiences by air
sampling/aspirated systems.
▪
ST-IAM detects all refrigerant gases including
Ammonia, Carbon Dioxide, Hydrocarbons,
Halocarbons—HFCs, HCFCs, CFCs
What Happens When CO2 Levels Increase ???
▲
Low Temperature
Sensor Housing IP 66
......... (see over leaf)
1/15 Puriri St, New Lynn, Auckland ▪ Ph 09 827 6001; Fax 09 827 7897
Email : [email protected] ▪ Web : www.apc.co.nz
What happens when CO2 levels increase???
Carbon Dioxide affects humans in a number of different ways and as the table
below shows—levels as low as 2% have a significant effect on our bodies.
What happens when the carbon dioxide content of the air you breathe rises above
the normal 0.036% (360ppm)
1000ppm
0.1%
5000ppm
0.5%
10,000ppm
1%
15,000ppm
1.5%
20,000ppm
2%
30,000ppm
3%
40,000 —
50,000ppm
Prolonged exposure can affect powers of concentration
NZ Recommended
Your rate of breathing increases very slightly but you
probably will not notice it.
UK STEL
NZ STEL
(Short Term
Exposure Limit)
5-10%
100,000 1,000,000 ppm
The U.K. Short Term Exposure Limit.
You start to breathe at about 50% above your normal
rate. If you are exposed to this level over several hours
you may feel tired and get a headache.
4.5%
50,000 100,000ppm
The NZ Long Term Exposure/Safety Limit
10-100%
You will be breathing at twice your normal rate. You
may feel a bit dizzy at times, your heart rate and blood
pressure increase and headaches are more frequent.
Even your hearing can be impaired.
Now the effects of CO2 really start to take over. Breathing is much faster - about four times the normal rate
and after only 30 minutes exposure to this level you will
show signs of poisoning and feel a choking sensation.
You will start to smell carbon dioxide, a pungent but
stimulating smell like fresh, carbonated water. You will
become tired quickly with laboured breathing, headaches, tinnitus as well as impaired vision. You are likely
to become confused in a few minutes, followed by
unconsciousness.
Unconsciousness occurs more quickly, the higher the
concentration. The longer the exposure and the higher
the level of carbon dioxide, the quicker suffocation
occurs.
Confined spaces such as cellars and vats need risk assessment and certainly for your own
peace of mind, you need to ensure the health and safety of your employees.
Aerobic consumption (by bacteria or other organism) creates a direct relationship
between 02 and CO2 produced.. If CO2 displacement is the cause of low 02 levels, the toxic
exposure limits of CO2 will have been exceeded well before the worker is alerted.
Carbon Dioxide Monitoring & Use of Mixed Gas
%
Oxygen
Recommended Safe
Oxygen Level
Minimum Safe
Oxygen Level
Gas Mix
APC Ltd, 1/15 Puriri St, New Lynn, Auckland ▪ Ph 09 827 6001; Fax 09 827 7897
Email : [email protected] ▪ Web : www.apc.co.nz