Dry Ice is basically solid carbon dioxide. The surface temperature of a block of dry ice is about -78 degree celsius. This makes it much cooler than odinary ice which is made up of water.
The manufacturing process involves compressing and cooling gaseous CO2 under high pressure to initially yield liquid CO2. This super-cold temperature and sublimation quality make dry ice an excellent choice for refrigeration.
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In addition to this, storing dry ice in airtight containers can be dangerous. This is because dry ice sublimates, which means it directly gets converted from solid state to gaseous state. Hence, in airtight containers, the gas produced can build up and exert pressure on the walls of the container which can lead to a dangerous explosion.
But why is it so harmful for us? If dry ice comes in contact with our skin, our cells begin to freeze and die within seconds. Thus giving severe frostbite. Consuming dry ice can inflict severe damage to the skin and internal organs due to the extremely low temperatures it can maintain. Similar to touching something very hot, prolonged contact with dry ice can cause frostbite, leading to burns and scars
Dry ice and liquid nitrogen are frequently employed by restaurants and cafes in the food and beverage industry for their smoke effect, adding an appealing and sophisticated touch.
Recently, five individuals experienced blood vomiting and complained of a burning sensation in their mouths after partaking in dry ice, mistakenly presented as a mouth freshener at Laforestta Cafe in Gurugram's Sector 90 on March 2.
According to the Food Safety and Standards Authority of India (FSSAI), the US Food and Drug Administration (FDA), and the Centers for Disease Control and Prevention (CDC), both dry ice and liquid nitrogen are classified as lethal substances and unsuitable for consumption.
