Large supermarkets have edible dry ice for sale. Dry ice is solid carbon dioxide, which is made by liquefying carbon dioxide into colorless liquid under the pressure of 6250.5498kPa and then rapidly solidifying under low pressure. The history of dry ice can be traced back to 1823. Faraday and Derby in Britain liquefied carbon dioxide for the first time, and Chirolet in Germany successfully produced solid carbon dioxide in 1834. Dry ice is actually not smoke, but fog. When carbon dioxide changes from solid to gas, it absorbs a lot of heat, which makes the ambient air temperature drop rapidly, and so does the air temperature. Its solubility in water vapor decreases and water vapor liquefies. When it releases heat, it becomes small droplets, which is fog. The temperature of dry ice is much lower than that of water, so it is equivalent to heating dry ice, which absorbs heat and sublimates, reduces the temperature of water and even freezes. The large-scale industrial production of dry ice was successful. Is 1925 dry ice co., ltd. established in the United States. At that time, the name of the finished product was dry ice, but its official name was solid carbon dioxide.