The simple method is to put a canvas bag over the mouth of the liquid carbon dioxide container, then open the container to release the carbon dioxide, so that some dry ice can be collected in the bag. Large-volume production requires specialized dry ice making machines. Dry ice should be stored in high-pressure cylinders. If there is no high-pressure cylinder, it can be stored in the freezer of the refrigerator for 5 to 10 days.

1. Dry ice is solid carbon dioxide. It is obtained by condensing carbon dioxide into a colorless liquid under a pressure of 6250.5498 kPa, and then solidifying rapidly under low pressure.

2. The history of dry ice can be traced back to 1823, when two British men named Faraday and Deeby liquefied carbon dioxide for the first time. Later, in 1834, Germany's Chirolite successfully produced it. Solid carbon dioxide is released. However, it was limited to research use at that time and was not widely used.

3. Characteristics: Carbon dioxide is invisible. In fact, it is not (carbon dioxide) smoke, but (water) mist. When carbon dioxide changes from solid to gas, it absorbs a lot of heat, which increases the temperature of the surrounding air. It drops very quickly. As the air temperature drops, its solubility in water vapor becomes smaller. The water vapor undergoes a liquefaction reaction and releases heat, turning it into small droplets, which is fog. This has the same meaning as the "white mist" produced by popsicles in summer. They are all small water droplets, not other gaseous substances.

4. History of use: Dry ice was successfully mass-produced industrially in 1925 by the Dry Ice Co., Ltd. established in the United States. At that time, the finished product was named dry ice, but its official name is solid carbon dioxide. In 1928, Japan obtained the manufacturing and sales rights from Dry Ice Co., Ltd. and established Nippon Dry Ice Co., Ltd., which is the predecessor of the current Showa Carbonated Co., Ltd.