Dry ice is solid carbon dioxide, which is formed by condensing carbon dioxide into colorless liquid and rapidly solidifying at low pressure. The temperature of dry ice is-78.5℃ and the boiling point is-57℃. The history of dry ice can be traced back to 1823, when Faraday and Derby in England liquefied carbon dioxide for the first time. The melting point of dry ice is 78.5℃ and the boiling point is -57℃. Usually used to keep objects in a frozen or low temperature state.

Preventive measures of dry ice

Don't put dry ice naked in the refrigerator or freezer. Because if the dry ice is directly put into the refrigerator or cold storage without packaging, the thermostat of the refrigerator or cold storage will be turned off because of the low temperature, which will damage the life of the refrigerator. Although dry ice will certainly keep the refrigerator or cold storage at a good low temperature in the case of power failure, too much carbon dioxide gas will also lead to the explosion of the refrigerator.

Do not store dry ice in small containers with good sealing performance. Dry ice is easy to sublimate to produce gas which is 1000 times larger than the solid area, which exerts great pressure on the sealed container.