Incandescent light is made from heat. When something is heated, it can become hot enough to glow. At first, it would emit infrared, red, orange, yellow, and then finally white light as it becomes hotter. If it is controlled, the things that makes it glow can be changed to the temperature, or color, at the time desired.
Luminescent is light made by other sources than heat. For luminescent light to occur, energy is absorbed by an electron, making it excited an unstable. When the electron lowers its energy, the energy is released in the form of photons, or light. The energy of the photon decides the color.
While many people enjoy watching fireworks, not many know the equally amazing science that goes into it.
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Often when people think about dry ice, they think of the different effects that it can be used to make, or the burning you get when you touch it. All things considered, the ability to cook with dry ice is probably the last possibility that would come into anybody’s mind.
Contrary to popular belief, and to my first instinct, cooking with dry ice is an ever growing method that is spreading around the world and especially Canada. Dry ice is used most effectively used in the production of ice cream. Because dry ice ranges in temperatures between -109.3 and -78.5 degrees Fahrenheit, it helps the ice creams to reach its freezing point astronomically faster and greatly improves the efficiency of the process.
Dry ice is also being used in the seafood business. In Canada, a catering company called Peak of Catering is using dry ice to cut sea food. When the seafood is placed on dry ice, the tremendously low temperature causes the seafood to sear.
If you asked me, I would say that the use of dry ice in cooking is a very scary thought. Being that dry ice is solidified carbon dioxide and carbon dioxide is highly toxic, my initial opinion was that the very thought of risking contaminating food for the sole purpose of increased production seems an absurd risk to take. But after thinking about the subject a little more I realized just how dangerous some of the other things used in kitchens could be. Many things in kitchens like knives and blenders are extremely dangerous; but after time, chefs learned how to operate these tools safely. I think that it could be the same situation with dry ice. Once chefs work together with scientists enough to master the craft, I would have no problem with dry ice being used in food preparation.
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