Dry Ice

Dry Ice
Chem., Trademark.
the solid form of carbon dioxide, which sublimes at -109.26°F (-78.48°C) and is used chiefly as a refrigerant.

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It is a dense, colourless substance, resembling compressed snow, that at normal atmospheric pressure passes directly from solid to vapour (see sublimation) at -109.3 °F (-78.5 °C). Commonly available in blocks, it is used chiefly to keep foods, vaccines, and other perishable products cold during shipping or storage.

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      trademark for carbon dioxide (q.v.) in its solid form, a dense, snowlike substance that sublimes (passes directly into the vapour without melting) at -78.5° C (-109.3° F), used as a refrigerant, especially during shipping of perishable products such as meats or ice cream. In the production of Dry Ice, advantage is taken of the spontaneous cooling that occurs when compressed, liquefied carbon dioxide at -57° C (-71° F) or lower is allowed suddenly to expand to atmospheric pressure: the liquid freezes to a finely divided solid that is compacted into cakes, weighing about 20 kilograms (45 pounds).

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Universalium. 2010.

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Look at other dictionaries:

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