ドライアイス
1. dry ice
2. Dry iceDry ice, sometimes referred to as "Cardice" or as "card ice", is the solid form of carbon dioxide. It is used primarily as a cooling agent. Its advantages include lower temperature than that of water ice and not leaving any residue (other than incidental frost from moisture in the atmosphere). It is useful for preserving frozen foods, ice cream, etc. , where mechanical cooling is unavailable. Dry ice sublimates at −78.5 °C (−109.3 °F) at atmospheric pressure.
Read “Dry ice” on English Wikipedia
Read “ドライアイス” on Japanese Wikipedia
Read “Dry ice” on DBpedia
Read “Dry ice” on English Wikipedia
Read “ドライアイス” on Japanese Wikipedia
Read “Dry ice” on DBpedia
ドライ・アイス
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