Dry ice is produced by pure carbon dioxide compaction under pressure. Dry ice is −78,5 °C (−109,3 °F) degrees. Above this temperature, it transits gas-state from solid-state (sublimation). Dry ice does not leave a puddle or wetness behind by dissolving contrarily to water ice. Because of this feature it does not harm the product placed near to it. Carbon dioxide gas is not flammable and odourless. Dry ice provides a wide usage range as cooling device and it is an oft-used cooling material in chemistry and food industry. Due to its low-temperature, it keeps foodstuffs intact for hours and even for days.
It is heavier than air and because of this; it inhibits respiration in case of excess precipitation in the environment. And because dry ice is cryogenic, it should not to be touched by hand and it should be kept in special packages.