I believe the process is a long one. One of the websites talks about a 99 year time period. The CO2 you put up into the atmosphere in 2005 will be up there contributing to global warming, while the trees you plant will be down here absorbing the gas - over many years. The scientists have different models for this.

No, the American Veterinary Medical Association has recommended that this method not be utilized. This method cannot be used at the University of Iowa.

Dry ice is solid carbon dioxide with a freezing point of -78°C (-109°F). It is extensively used for package deliveries of frozen dairy products such as ice cream. It is cut into pieces of appropriate size, which are wrapped in paper to avoid rapid evaporation and then placed around the package of the ice cream inside an insulated packer or in a single service type packer.

The conversion is 1/4 teaspoon dry tannin equals 0.338140227 fluid ounces. This is about half a gram dry tannin to 10 millilitres liquid.

No. Loss of liquid does not cause food to spoil, though the food above the liquid may darken. If, however, the loss is excessive (for example, if at least half of the liquid is lost), refrigerate the jar(s) and use within 2 to 3 days.

The conversion rate is the percentage of visitors who take a desired action. The action that determines conversion is determined by the advertiser and may be a sale on the advertiser's Web site, a completed lead form, or another action.

Obviously it would. Trees grow at different rates, to different sizes, so they must absorb different amounts of CO2. However I have never seen figures. Tree-planting schemes here in Britain have concentrated on indigenous broad-leaf deciduous species (generally good for the natural environment, wildlife etc.) rather than the faster growing conifers formerly preferred by the Forestry Commission.

Dry ice is solid carbon dioxide gas. It's called dry ice because when it 'melts' it changes in state from a solid directly to a gas without ever becoming a liquid. This process is called sublimation. When dry ice is put into boiling water it sublimates and creates these clouds of thick heavy fog which clings to the ground (because it is cold and more dense than air).

Dry ice evaporates, so there may not be any visible dry in the package upon opening. If the food is cool to the touch the food is OK.

Dry ice and liquid nitrogen smoke machines both create a heavy low lying fog effect. The materials they use to create this are often difficult and expensive to get hold of for most people, hard to store, and the effect can now be easily created on demand by new electronic water based versions. Disney theme parks tend to use nitrogen foggers as the cost of liquid nitrogen is less in bulk than special effect fog fluids.