yes you are right about that CO2!I was looking at the gases from it in a confined space! And the acidic levels!
Dry ice, sometimes referred to as "Cardice" or as "card ice", is the solid form of carbon dioxide (chemical formula CO2), comprising two oxygen atoms bonded to a single carbon atom. It is colorless, odorless, non-flammable, and slightly acidic. It is used primarily as a cooling agent. Its advantages include lower temperature than that of water ice and not leaving any residue (other than incidental frost from moisture in the atmosphere). It is useful for preserving frozen foods, ice cream, etc., where mechanical cooling is unavailable.
At temperatures below −56.4 °C (−69.5 °F) and pressures below 5.13 atm (the triple point), CO2 changes from a solid to a gas with no intervening liquid form, through a process called sublimation. The opposite process is called deposition, where CO2 changes from the gas to solid phase (dry ice). At atmospheric pressure, sublimation/deposition occurs at −78.5 °C (−109.3 °F).
The density of dry ice varies, but usually ranges between about 1.4 and 1.6 g/cm3 (87–100 lb/ft3). The low temperature and direct sublimation to a gas makes dry ice an effective coolant, since it is colder than water ice and leaves no residue as it changes state. Its enthalpy of sublimation is 571 kJ/kg (25.2 kJ/mol). Dry ice is non-polar, with a dipole moment of zero, so attractive intermolecular van der Waals forces operate. The composition results in low thermal and electrical conductivity.
The extreme cold makes the solid dangerous to handle without protection due to burns caused by freezing (frostbite). While generally nontoxic, the outgassing from it can cause suffocation due to displacement of oxygen in confined locations.
Sorry to go all techno on you! But it leaves a fowl tast on exposed food!
2014 Season Totals
Canada Geese 25
Band Count 0