The Fundamentals of Dry Ice
Dry ice, the solid form of carbon dioxide (CO2), is a fascinating substance that maintains a temperature of -78.5°C (-109.3°F) under normal atmospheric pressure. Unlike regular ice, which melts into a liquid, dry ice undergoes sublimation, transforming directly from a solid to a gaseous state. This unique characteristic makes it an invaluable resource across various industries, from food preservation to industrial cleaning. The substance was first observed by French chemist Charles Thilorier in 1834, and its commercial production began in the early 20th century.

Production Process
The manufacturing of Dry Ice involves several carefully controlled steps. It begins with the compression of carbon dioxide gas into a liquid form under high pressure. This liquid CO2 is then expanded rapidly through small holes into a large chamber, causing a significant temperature drop due to the Joule-Thomson effect. The rapid expansion and cooling cause some of the CO2 to solidify into a snow-like consistency. This "snow" is then compressed under high pressure to form blocks, pellets, or slices of dry ice. Modern production facilities can manufacture thousands of pounds of dry ice daily, meeting the growing demand across various sectors.

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