Dry ice is the solid form of carbon dioxide. It is primarily used as a cooling agent, but is also used in fog machines in theaters for dramatic effects. Its advantages include a temperature lower than that of water ice and leaving no residue (other than the occasional frostbite from atmospheric moisture). It is useful for preserving frozen foods where mechanical refrigeration is not available. Dry ice melts at 194.7 K (−78.5 °C; 109.2 °F) at Earth’s atmospheric pressure. This extreme cold makes it dangerous to handle solids without protection from frostbite. Although the gases from it are not generally very toxic, they can cause hypercapnia (abnormally high levels of carbon dioxide in the blood) due to accumulation in confined spaces.

dry ice uses
Dry ice has been an essential tool in commercial kitchens, restaurants, and supermarkets.

Dry ice is useful for removing mold and bacteria from places where you handle food regularly.

One of the most important parts of working in the kitchen is staying as healthy as possible. Since dry ice helps remove the source of bacteria, it can prevent foodborne illnesses or allergies.

Dry ice is also pivotal in food storage. Both restaurants and supermarkets use dry ice to keep food fresh in pantries and to display it in open containers for extended periods of time. However, although the use of dry ice is standard practice in the food industry, it can also be dangerous. For safety purposes, be sure to keep the areas well ventilated, and don’t let them come into direct contact with your skin.

dry ice benefits
Dry ice is widespread in the medical industry.

For example, in dermatology, carbon dioxide is often used as a substitute for liquid nitrogen in minor surgical procedures such as the removal of moles, warts, and other skin blemishes.

Furthermore, doctors use dry ice to store biological samples as they can be kept fresh for long periods of time.

In fact, dry ice is often a cost-effective solution for specialty freezers or in the event of a power outage.

Dry ice helps keep things like medical supplies, test specimens, and organs at a cool temperature.

dry ice making method
Freezing carbon dioxide in dry ice is much more complicated than freezing water.

To make dry ice, carbon dioxide gas is first cooled and compressed into a liquid.

The liquid is then decompressed and allowed to expand back into a gas.

This expansion causes a rapid drop in temperature, and some of the carbon dioxide freezes into solid grains of dry ice.

These pellets are then formed into pieces that can be used in food storage facilities and biomedical laboratories.