Notwithstanding the marked difference in their appearance, the various forms of carbon have some properties in common. They are insoluble in all known liquids. They are tasteless, odorless, and infusible at ordinary temperature. When heated without access of air, they remain unchanged unless the temperature is very high, in which case they unite with oxygen and are consumed, forming carbon dioxid.
The principal compound of carbon and oxygen is carbon dioxid, often called carbonic acid gas. This gas is always present in the air. It issues from the earth in many places, particularly in the neighborhood of volcanoes. With it many mineral waters are naturally charged.
[Sidenote: How carbon dioxid enters the air]
Carbon dioxid is constantly formed by many natural processes. Every animal that breathes gives off carbon dioxid from its lungs. This gas is also formed whenever ordinary combustible materials are burned. The natural processes of decay of both vegetable and animal matter tend to convert the carbon contained therein into carbon dioxid, which is thrown off and absorbed into the air. The process of alcoholic fermentation, and similar processes, also give rise to the formation of this gas. When fruits ripen, fall, and decay, the sugar, which all fruit-juices contain, is changed to alcohol and carbon dioxid.
[Sidenote: Action of plants upon carbon dioxid]
Carbon dioxid is an important factor in the life activity of the earth. The leaves of plants absorb carbon dioxid from the air, and by means of the chemical activity of the green coloring-matter or chlorophyl, the plant has the power of combining the carbon dioxid with water, and with the mineral salts which have been absorbed from the earth by the roots of the plant. Sunlight is necessary to this action, especially in the manufacture of starch.
This formation of food material in plants by the combination of simple chemical substances, such as carbon dioxid and water, is one of the fundamental life-processes. Animals do not possess this power of utilizing simple or inorganic chemical compounds, therefore they must take their food substances in the more complex forms which have been created by the power of sunlight acting upon the plant.