Questions

Dry ice or Cardice is the solid form of Carbon dioxide.

1. It has an advantage of lower temperature than the water ice and doesn't leave any residue.

2. The reason why it is called as Dry ice is because unlike the normal ice, it won't melt into liquid form. It directly evaporates into the air as gas. That is Solid to gas form passing through liquid state is a phenomenon called as Sublimation.

3. The primary use of dry ice is as cooling agent.

Carbon is found in all organic compounds.

The Bacteria that causes Food Borne illness are called Food Borne Pathogens. Most of the pathogens are mesophilic in nature, optimum temperature may be around 20-45 degree celsius. This range of temperatures is often called the "Danger Zone." Dry foods do not support the growth of bacteria.

In order to kill pathogenic bacteria you need temperatures above 74ºC. Temperature is the easiest factor to control in order to prevent bacterial growth.