dry ice

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dry ice:

see carbon dioxidecarbon dioxide,
chemical compound, CO2, a colorless, odorless, tasteless gas that is about one and one-half times as dense as air under ordinary conditions of temperature and pressure. It does not burn, and under normal conditions it is stable, inert and nontoxic.
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The Columbia Electronic Encyclopedia™ Copyright © 2013, Columbia University Press. Licensed from Columbia University Press. All rights reserved. www.cc.columbia.edu/cu/cup/
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Dry Ice


solidified carbon dioxide (CO2). Under ordinary conditions of atmospheric pressure and room temperature, dry ice changes directly to a gas, bypassing the liquid phase. Its name derives from its physical resemblance to ice. Industrial-grade dry ice has a density of approximately 1,560 km/m3 and absorbs approximately 590 kilojoules/kg (140 kilocalories/kg) during sublimation.

Dry ice is used to refrigerate food products, for example, ice cream, during shipment and storage. It is also used in producing low temperatures (approximately –79°C) in scientific research and in assembling and testing certain units in machine building.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.

dry ice

[¦drī ′īs]
(inorganic chemistry)
Carbon dioxide in the solid form, usually made in blocks to be used as a coolant; changes directly to a gas at -78.5°C as heat is absorbed.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.

dry ice

solid carbon dioxide, which sublimes at --78.5?C: used as a refrigerant, and to create billows of smoke in stage shows
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
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