Dry ice is the solid form of carbon dioxide (CO2). It is called "dry ice" because it does not melt into a liquid state like regular ice but instead undergoes sublimation, transitioning directly from a solid to a gas at temperatures above -78.5 degrees Celsius (-109.3 degrees Fahrenheit) at standard atmospheric pressure.
Dry ice is produced by compressing and cooling carbon dioxide gas until it liquefies, then allowing it to expand back into a gas in a controlled manner. This process causes the CO2 to freeze into a solid state without passing through a liquid phase.
Uses of Dry Ice:
Food Industry: It’s employed for freezing at ultra-low temperatures, preserving food without water, and extending shelf life.
Ex: in environments like aircraft lacking refrigeration systems, Popular in Restaurant & Bars.
Medical and Pharmaceutical Applications: It is crucial in transporting and storing biological samples and medicines. Ideal for preserving pharmaceuticals like vaccines, maintaining their potency.
Transportation and Storage: Keep moisture-sensitive goods free from water during transportation and storage, as dry ice does not melt.
