Dry ice is the solid form of carbon dioxide (CO2) that is primarily used as a cooling agent. It offers a lower temperature than water (H2O) ice and does not leave any residue, making it ideal for preserving frozen foods where mechanical cooling is unavailable.
Dry ice sublimes at -78.5°C (-109.3°F) at Earth atmospheric pressure (1atm). Sublimation is the transition of a substance directly from the solid to the gas phase without passing through the intermediate liquid phase. It is an endothermic process (energy absorbing) that occurs at temperatures and pressures below a substance ‘s triple point (-56.4°C and 5.13atm).
Source: https://youtu.be/TisYXP-7D2w
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