Dry ice is the solid form of carbon dioxide (CO2) . It is created by liquefying carbon dioxide and injecting it into a holding tank, where its frozen at a temperature of -109° F and compressed into solid ice. Unlike regular ice, dry ice doesn’t melt into a liquid as it warms up. Instead, it converts directly back into its gaseous form in a process known as sublimation. Dry ice is colorless, odorless, and non-flammable, and can lower the pH of a solution when dissolved in water, forming carbonic acid (H2CO3) .

Some key facts about dry ice include:

• Temperature: Dry ice is significantly colder than regular ice, with a temperature of -109.3°F or -78.5°C.

• Uses: Dry ice is commonly used for temporary refrigeration as CO2 does not have a liquid state at normal atmospheric pressure and sublimates directly from the solid state to the gas state. It is also used in the food and agriculture sector to keep food from spoiling during transport, as it inhibits bacterial growth and slows decay. Other uses include creating a smoky effect in the entertainment industry, loosening asphalt floor tiles or car sound deadening material, and freezing water in valveless pipes to enable repair.

• Handling: Dry ice can cause frostbite if touched without protective gear, so it is important to always wear gloves when handling it and consider using tongs to move pieces instead of handling them directly. Dry ice should be stored in a well-insulated container with good ventilation, and should not be stored in a completely airtight container as the sublimated CO2 gas will sink to low areas and can be dangerous.

In summary, dry ice is a solid form of carbon dioxide that is significantly colder than regular ice and sublimates directly from the solid state to the gas state. It is commonly used for temporary refrigeration and has a variety of other applications in commercial settings.