Presentation of Materials: A Textbook on Dry Ice That You Can Ask About Now

A thorough explanation of the characteristics of dry ice, its uses, disposal methods, and potential accidents! Presenting a textbook on dry ice that you can’t ask about now.

Dry ice is a solid form of carbon dioxide (CO2) that has been pressurized using a special device, resulting in a low-temperature substance of -78.5°C. When it melts, it does not turn into a liquid but instead vaporizes, so it does not wet surfaces like ice does. This property is utilized for freezing frozen foods, ice cream, meats, and fresh fish, as well as for insulation. When disposing of it, it should be allowed to vaporize naturally in a well-ventilated area (such as an entrance, balcony, or garden). The larger the piece, the longer it takes to sublimate, so breaking it into smaller pieces can speed up the sublimation process. Additionally, accidents involving dry ice have occurred, so it is important not to touch it directly, not to handle it in poorly ventilated areas, and never to place it in a sealed container. [Published Catalog] ■ Textbook on Dry Ice <Basic Edition> ■ Textbook on Dry Ice <Application Edition> ■ Textbook on Dry Ice <Disposal Edition> ■ Textbook on Dry Ice <Accident Edition> *For more details, please refer to the PDF materials or feel free to contact us.

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