It is generally accepted that dry ice was first observed in 1835 by French inventor Adrien-Jean-Pierre Thilorier (1790-1844), who published the first account of the substance.[

The most common use of dry ice is to preserve food,[1] using non-cyclic refrigeration. It is frequently used to package items that need to remain cold or frozen, such as ice cream or biological samples, without the use of mechanical cooling, and medical

Dry ice is really extensive use of dry ice for various industries, recently Swede washing machine without water design , technology tends to make our lives some of the tedious things interesting and easy. In laundry , for example, the Swedish electronics

Dry ice , also known as solid carbon dioxide (co2), highly volatile , sublimation is non-toxic, odorless , more than 1000 times the solid area of the gas carbon dioxide , so the ice can not be stored in sealed performance is good , smaller containers, it