If you open a Co2 container upside down it vents liquid Co2.
http://www.midwestsupplies.com/produ...2-injector.jpg
play with some of those canisters used for air pistols and paint ball guns.
http://images.google.ca/imgres?imgur...lr%3D%26sa%3DN
be careful though it is cold enough to burn you.
http://www.et.byu.edu/~wheeler/benchtop/co2.php


> wrote in message
...
> In sci.physics habshi > wrote:
> > Can one make co2 (dry ice) at home and bubble it through
> > drinks to cool the drink instantly instead of waiting for the ice to
> > take effect ? What would such a machine cost ?
>
> Dry ice isn't liquid, it is solid, therefor one wouldn't "bubble it
> through", they would just drop it in.
>
> Making food grade dry ice would require oil free pumps and a bunch
> of stuff to keep it consumable.
>
> It would be expensive.
>
> None of this has anything to do with physics or the culture of anywhere,
> so followups set to something appropriate since habshi is too big an
> idiot to post to the correct group.
>
> --
> Jim Pennino
>
> Remove .spam.sux to reply.

wrote:

> In sci.physics habshi > wrote:
> > Can one make co2 (dry ice) at home and bubble it through
> > drinks to cool the drink instantly instead of waiting for the ice to
> > take effect ? What would such a machine cost ?
>
> Dry ice isn't liquid, it is solid, therefor one wouldn't "bubble it
> through", they would just drop it in.
>
> Making food grade dry ice would require oil free pumps and a bunch
> of stuff to keep it consumable.

I recall that the Good Humor Man used dry ice in his ice cream cart.
Of course, that's merely in the same space with wrapped food, and not
in intimate contact.

Personally I'd prefer to use LN2... or is that contaminated also?

In sci.physics Edward Green > wrote:
> wrote:

> > In sci.physics habshi > wrote:
> > > Can one make co2 (dry ice) at home and bubble it through
> > > drinks to cool the drink instantly instead of waiting for the ice to
> > > take effect ? What would such a machine cost ?
> >
> > Dry ice isn't liquid, it is solid, therefor one wouldn't "bubble it
> > through", they would just drop it in.
> >
> > Making food grade dry ice would require oil free pumps and a bunch
> > of stuff to keep it consumable.

> I recall that the Good Humor Man used dry ice in his ice cream cart.
> Of course, that's merely in the same space with wrapped food, and not
> in intimate contact.

> Personally I'd prefer to use LN2... or is that contaminated also?

There is a difference between putting dry ice NEAR food and putting dry
ice IN food.

--
Jim Pennino

Remove .spam.sux to reply.

> > Dry ice isn't liquid, it is solid, therefor one wouldn't "bubble it
> > through", they would just drop it in.
> >
> > Making food grade dry ice would require oil free pumps and a bunch
> > of stuff to keep it consumable.
>
> I recall that the Good Humor Man used dry ice in his ice cream cart.
> Of course, that's merely in the same space with wrapped food, and not
> in intimate contact.

The other problem with dry ice and liquid is that as soon as dry ice
contacts water, a layer of ice immediately forms on the surface - and
then you basically have ice. We use dry ice pellets in the lab, and
when they come in contact with water (even just the humidity in the air
is enough on hot days) they quickly form a layer of ice and they aren't
that useful in cooling down water solutions for that reason. They
bubble and fizz but they don't cool down the water much faster than
plain ice. Crushed up pellets are a bit better but not much.

You'd be better off making a solution of dry ice and acetone or dry ice
and ethylene glycol (both get down significantly below freezing), and
then immersing the drink container in that - no problems with
contamination (as long as the container was impervious to the solvent
you were using). Even a large flask full of liquid will cool down
quickly if it's immersed in a dry ice - acetone bath, especially if it's
stirred vigorously.

Karen