Why is solid carbon dioxide (dry ice) preferred over water ice for preserving ice cream?

April 17, 2026Chemistry

ScanSolve AI Answer

April 17, 2026

Solid carbon (IV) oxide (dry ice) is preferred to ice formed from water for preserving ice cream because: • Dry ice sublimes (changes directly from solid to gas) at $-78.5^\circ\text{C}$ , leaving no liquid residue that could make the ice cream soggy. • It maintains a much colder temperature than water ice ( $0^\circ\text{C}$ ), keeping the ice cream frozen solid for a longer duration.

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18. Solid carbon (IV) oxide (dry ice) is preferred to ice formed from water for preserving ice cream because: • Dry ice sublimes (changes directly from solid to gas) at -78.5^, leaving no liquid residue that could make the ice cream soggy.

Asked on April 17, 2026Chemistry

This chemistry question involves key chemical concepts and calculations. The detailed solution below walks through each step, from identifying the reaction type to computing the final answer.

ScanSolve AI AnswerAnswered on April 17, 2026

18. Solid carbon (IV) oxide (dry ice) is preferred to ice formed from water for preserving ice cream because: • Dry ice sublimes (changes directly from solid to gas) at -78.5^, leaving no liquid residue that could make the ice cream soggy. • It maintains a much colder temperature than water ice (0^), keeping the ice cream frozen solid for a longer duration. 3 done, 2 left today. You're making progress.