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 6250.5498 kPa, and then rapidly solidifying under low pressure. The history of dry ice can be traced back to 1823 Faraday and Derby in England. They liquefied carbon dioxide for the first time, and then Chirolet of Germany successfully produced solid carbon dioxide at 1834.

Actually, dry ice is not smoke (carbon dioxide), but fog (water). When carbon dioxide changes from a solid to a gas, it absorbs a lot of heat, so that the temperature of the surrounding air drops rapidly, and the solubility in water vapor decreases. When water vapor liquefies, it releases heat and becomes small water 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, reducing the temperature of water and even freezing it.

The United States established the successful industrialized mass production of dry ice in 1925. At that time, the name of the finished product was dry ice, but its official name was solid carbon dioxide.