So I never have to manually calculate this stuff again I made a more thorough co2 calculator. Right now it only works with desktop/laptop layouts. I'll fix that in the near future. I'm sharing the core part of it now so the forum can tell me if I messed up somewhere or ought to add things to it before I finalize the layout. Its all done in client side javascript so you can just download it if its useful and it'll still work locally. I still have to add stuff, like how each method could be safely implemented in a grow room and how to estimate air exchange, but its a start. Not a product or anything I'm selling ever, just want to help out.
It does the math based on room size and air turnover for yeast fermentation, composting, marble/hcl, vinegar/baking soda, citric acid/baking soda, a gas cylinder, burning wax, propane and some other stuff.
Project came out of this thread: because, while I was trying to get an answer to my kipp's question, I did a lot of research and I kept running into examples of people drastically overestimating the amount of CO2 that was produced by any given method, blaming the method when they weren't scaling properly, underestimating how much some methods cost, and having no clear understanding of how the amount of CO2 they released would impact room CO2 PPM. I didn't replicate the various hydro sites that allow for CO2 flow rate estimates out of a bottle, because they work and I'm lazy, I'll link them in the final version. Both the organic processes (yeast and compost) are rough estimates, because there's a lot of variance in how much biological activity occurs in those processes based on temperature, nutrient concentration, organisms in use, front loading of biological activity due to declining food availability over time and so on. I figured a +/- 30% estimate is better than nothing so I included them.
Hopefully this is useful to someone other than just me. Please let me know if you can think of a way to make it better and if its doable I'll make the effort.
Thanks
It does the math based on room size and air turnover for yeast fermentation, composting, marble/hcl, vinegar/baking soda, citric acid/baking soda, a gas cylinder, burning wax, propane and some other stuff.
Project came out of this thread: because, while I was trying to get an answer to my kipp's question, I did a lot of research and I kept running into examples of people drastically overestimating the amount of CO2 that was produced by any given method, blaming the method when they weren't scaling properly, underestimating how much some methods cost, and having no clear understanding of how the amount of CO2 they released would impact room CO2 PPM. I didn't replicate the various hydro sites that allow for CO2 flow rate estimates out of a bottle, because they work and I'm lazy, I'll link them in the final version. Both the organic processes (yeast and compost) are rough estimates, because there's a lot of variance in how much biological activity occurs in those processes based on temperature, nutrient concentration, organisms in use, front loading of biological activity due to declining food availability over time and so on. I figured a +/- 30% estimate is better than nothing so I included them.
Hopefully this is useful to someone other than just me. Please let me know if you can think of a way to make it better and if its doable I'll make the effort.
Thanks
