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Dry ice

Dry ice, common name (originally a trade name) for solid carbon dioxide (CO2). Since it does not melt, but sublimates (turns directly into a gas), dry ice is a more efficient coolant than ordinary ice and does not corrode containers. It is much used in long-distance transportation of perishable products such as ice cream and meat. Because dry ice is usually at a temperature of—110°F (—43.3°C) or lower, it damages the skin on contact

See also: Carbon dioxide.

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21st Century Webster's Family Encyclopedia21st Century Webster's Family Encyclopedia - Dream to Eijkman, Christiaan