There's a guy who sells it off of Swift Creek Rd near the Johnston County Airport. Once you get to the intersection at 70 Bus and swift creek, make a left onto swift creek ( right takes you to airport) . I don't know the name or number of this guy but he does sell dry ice. He has a pond in front of his house. There's a little sigh w/ DRY ICE on the side of the road. His house is on the left coming from 70 Bus. Hope that helps
Well, I don't know what you're thinking, but a fog machine won't fit in a punch bowl. (Yes, I know not to ladle any dry ice chunks into the cups)
Another quick question... How long do you think it would last in the feezer? I mean, if I get it now, will it still be "frozen" for next Tuesday?
I imagine that ICE business across from the graveyard where Ava Gardner is buried in Smithfield would have it. In the old days I found a cooler was really all I needed. P.S. Avoid dropping it in a chemical toilet, in particular while on an airplane. http://dir.salon.com/story/tech/col/smith/2002/10/03/askthepilot13/index2.html?pn=1
Dry ice is not affected by temperature as much as it is by pressure. It sublimes as fast at -78 C as it does at 22 C so the freezer will not affect it in any way you would notice. There is no way that only a couple of pounds would last that long. For our shipments they use 20-25 pounds per 48 quart cooler to help ensure there is still dry ice present if the shipment is held up a day. That does not always hold true though. If you store it in a container that holds pressure it will pressurize to a dangerous level quickly. for example it can cause a 2 liter bottle to explode with enough force to destroy a 48 quart Coleman cooler and blow the top 30-40 feet into the air. This is why it is a controlled substance by the DOT and other transportation agencies. The best bet is to purchase it the day you want to use it. Also, CO2 will be absorbed by food in containers which are not air tight such as tea (tastes really nasty too), eggs, milk, and the like so make sure that the punch will not also be affected by the addition of the CO2.
shell77 & dgsatman, Thanks for the info about Kroeger. Wayne Stollings, I didn't think about the CO2 affecting the punch. I think I'll have to check it out first. Presuming the taste isn't completely gross, are there any health issues (as long as I don't put any dry ice in the cups)?
Nothing other than the potential for burns as you expect and the taste issues. We used dry ice in the fridge after Fran and had to throw out a lot of stuff that was "good" but tasted like crap ...
You can get several pounds of dry ice out of a dry ice fire extinguisher. Just shoot it into a pillowcase. Tada, food grade dry ice. Also there does seem to be something in my memory about the carbon dioxide given off can displace the oxygen in a room and cause you to suffocate????
There might be enough in the very large fire extinguishers to give a couple of pounds of dry ice. It would have to be 10 pounds or more though. HOW DRY ICE IS MADE The first step in making dry ice is to compress carbon dioxide gas until it liquefies, at the same time removing the excess heat. The C02 gas will liquefy at a pressure of approximately 870 pounds per square inch at room temperature. Next, the pressure is reduced over the liquid carbon dioxide by sending it through an expansion valve into an empty chamber. The liquid will flash, with some turning into gas causing the remainder to cool. As the temperature drops to -109.3°F, the temperature of frozen CO2, some of it will freeze into snow. This dry ice snow is then compressed together under a large press to form blocks or extruded into various sized pellets. Dry Ice is much heavier than traditional ice, weighing about double. This is correct, but only in poorly ventilated areas with a sufficient amount of carbon dioxide present. CO2 is heavier than air so it will tend to pool near the floor as it gradually diffuses into the atmosphere. In the case of a fire extinguisher it is more of a concern as the gas is forced out under pressure and is partially diffused in the process.
They used to put dry ice pellets in loose tea balls (whatever you call those things used to steep loose leaf tea) in some of the specialty drinks at Copelands, before they closed, so I'm guessing it must not have affected the taste too badly. Also, you might want to find out what forms of the dry ice are availible where ever you decide to get it, the big blocks will keep longer than the pellets, but might not fit well in the punch bowl, and the pellets come in different sizes.
I got to thinking... What would be the difference (other than the fizziness) between dropping dry ice into a bowl of fruit punch and "Tahiti Punch" (a carbonated fruit punch drink I used to drink as a kid)?
