Physical / Chemical Properties

Carbon Dioxide, when it is in the form of a gas, has a sharp, faint, odor and a slightly sour taste. Often times it is formed in animal respiration and in the combustion or decay of animal and vegetable matter. It is absorbed by plants in the process of photosynthesis and is most famously used in carbonated drinks because of its reactions tendencies. 

The more less tangible properties are the chemical properties, they are sometimes much more difficult to measure or define. Carbon dioxide's properties that fit into the physical properties categories are that at ordinary temperatures, carbon dioxide is quite unreactive; above 1,700º C (3,100ºF) it partially decomposes into carbon monoxide and oxygen. Hydrogen or carbon also converts it to carbon monoxide at high temperatures. Ammonia reacts with carbon dioxide under pressure to form ammonium carbamate, then urea, an important component of fertilizers and plastics. Carbon dioxide is slightly soluble in water (1.79 volumes per volume at 0º C and atmospheric pressure, larger amounts at higher pressures), forming a weakly acidic solution. This solution contains the dibasic acid called carbonic acid (H2CO3).