Question

Why do vendors selling ice cream use dry ice instead of normal ice to store the ice cream?​

Answer 1

Explanation:

mark as brillent

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Answer 2

It is cold enough to keep the ice cream frozen. At atmospheric pressure the solid cannot exist above -78.5 degrees Celsius, or -109.2 degrees Fahrenheit, well below the gel point of commercial ice cream. It never forms a liquid, which (unlike water ice), means it will never damage the carton or contaminate the product.

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