Dry Ice

    Dry ice is the partially frozen snow-like solid version of the liquid. If the liquid is allowed to expand to atmospheric pressure, it cools and becomes Dry Ice. Dry ice sublimes (passes directly into vapor without melting) at -78.5º C (-109.3º F) at normal pressures. Dry ice its self is -109.3*F.

    Dry ice is used as a refrigerant, especially during shipping of perishable products such as meats or ice cream. In the production of Dry Ice, advantage is taken of the quick cooling that occurs when compressed, liquefied carbon dioxide at -57º C (-71º F) or lower is allowed suddenly to expand to atmospheric pressure: the liquid freezes to a solid that is compacted into cakes, weighing about 20 kilograms (45 pounds). The general public can then buy these cakes at stores. 

    Dry ice can also be used in special fog effects, cryogenics, and in household cleaning products.