Dry ice is carbon dioxide in the solid state, with a temperature of -78.5 degrees Celsius.
Its most important feature is the property of sublimation, that is, it transforms from a solid state to a gaseous state without passing into a liquid state. That is why it is called dry ice.
dry ice uses
One of the most important uses of dry ice in many areas, including:
Dry ice is used to add smoky effects to juices and foods
Preserving foods and foods so that they retain their flavor and taste without spoiling and can be used and re-cooked at any time.
Dry ice is used medicinally to burn and get rid of warts.
It can be used as cinematic effects in photography and filmmaking.
It is used to ship frozen foodstuffs and medical samples, such as blood or plasma transfusions, in addition to keeping them sterile and not forming bacteria.
Another use on the cleaning scale is called Dry ice Blasting
General safety tips for handling dry ice
Dry ice should not be touched directly by hand, as its low temperature hurts the skin and causes burns.
Gloves must be worn before handling dry ice.
Do not try to taste or swallow dry ice.
Be sure to stay in a well-ventilated area when handling it.