Dry Ice (CO2): Definition, Properties, and Uses

Context:  

Recently, at Gurugram restaurant, diners were mistakenly served ‘dry ice’ leading to severe health consequences.

What is Dry Ice?

• Definition: It is the solid form of carbon dioxide, commonly used as a cooling agent for food products like ice cream, frozen desserts etc.
• Dry Ice Formula: CO2

• Properties of Dry Ice:

  • Extreme Cold: It remains at extremely low temperatures, around -78.5 degrees Celsius (-109.3 degrees Fahrenheit). 
  • Sublimation: which enables it to transition straight from a solid to a gas without going through a liquid phase unlike regular ice.
  • It is frequently used for food items that are needed to be cold or frozen, without the use of mechanical cooling. 

• Uses of Dry Ice: 

• • Food Industry: 
    • It’s employed for freezing at ultra-low temperatures, preserving food without water, and extending shelf life. 
    • Ex: in environments like aircraft lacking refrigeration systems, Popular in Restaurant & Bars.
  • Medical and Pharmaceutical Applications: It is crucial in transporting and storing biological samples and medicines. 
    • Ideal for preserving pharmaceuticals like vaccines, maintaining their potency. .
  • Transportation and Storage: Keep moisture-sensitive goods free from water during transportation and storage, as dry ice does not melt.
  • Special Effects in other Fields: 
    • In Entertainment Photography, film, and theater leverage dry ice for special effects, utilizing its sublimation for visual impact. 
    • Fog and smoke machines enhance ambiance at parties or create eerie atmospheres for events like Halloween.

Safety Concerns and Risks 

• Respiratory Issues: The accumulation of carbon dioxide in poorly ventilated areas can lead to oxygen deficiency, and increasing the risk of asphyxiation.
• Skin Hazards: The low temperature of dry ice may cause frostbite or cold burns if it comes into close contact with the skin.

Also Read: Global Initiative On Digital Health (GIDH)

News Source: DTE

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