Research topic:dry ice

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Find more facts and information on our topic page about dry ice

dry ice

A Dictionary of Food and Nutrition | 2005 | | © A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

dry ice Solid carbon dioxide, which has a temperature of −79 °C; used to refrigerate foodstuffs in transit and for carbonation of liquids. It sublimes from the solid to a gas without melting.

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DAVID A. BENDER. "dry ice." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 22 Dec. 2009 <http://www.encyclopedia.com>.

DAVID A. BENDER. "dry ice." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (December 22, 2009). http://www.encyclopedia.com/doc/1O39-dryice.html

DAVID A. BENDER. "dry ice." A Dictionary of Food and Nutrition. 2005. Retrieved December 22, 2009 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-dryice.html

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Related newspaper, magazine, and trade journal articles from HighBeam Research

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dry ice / cool way to chill.(Daily Break)
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Dry Ice
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Book article from: A Dictionary of Food and Nutrition eutectic ice The solid formed when a mixture of 76.7% water and 23.3% salt (by...It has about three times the refrigerant effect of solid carbon dioxide ( dry ice ), and is especially useful for icing fish at sea.
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