Re: [Cal_Boats] Dry Ice (dEmO)

I think using a CO detector won't work. I don't know what the actual detectors are detecting, but CO and CO2 are very different chemically, so most things built to detect CO I would not believe, detect CO2. If there is a detector that doesn't differentiate between the two, then you have the problem that the average concentration of CO2 of 400 ppm in air is much higher than what the detector needs to alarm at for CO. Smoke detectors do not detect CO2. http://chemistry.about.com/cs/howthingswork/a/aa071401a.htm Some other forum brought the dry ice topic up, and it does turn out that the volume is big. For 1 cubic foot of dry ice, I get about 1000 cubic feet of gas. I used 1.5 gm/ml as density of dry ice, and 22 liters/mole of gas. CO2 is heavier than air. Just my main cabin, not including the spaces behind furniture (calc for heating requirement) is 800 cubic feet. So that isn't a non-significant amount of gas, but since normal air flow is going to exchange it out, unless you managed to somehow convince that cubic foot to evaporate in a very short time there shouldn't be a problem. I was a delivery crew from Hawaii to Seattle on a boat with dry ice in the ice box, so there's one data point that it works without killing you. Not that I've searched for it, but I haven't heard of dry ice deaths on boats. I think I first read about using it in Donald Street's books. As far as how well it worked for maintaining temperature, I had nothing to compare it against, I was just aware that there was dry ice in the ice box. John From: "ti… [at] ch2m.com" <ti… [at] ch2m.com> To: Ca… [at] yahoogroups.com Sent: Sunday, February 24, 2008 5:14:23 PM Subject: RE: [Cal_Boats] Dry Ice (dEmO) I'm confident that the amount of CO2 generated in the stirred air of your cabin should not be a concern... but on the safe side, if you feel uncomfortable, then get a battery powered CO / smoke detector, and mount it just at sleeping level. http://tinyurl. com/2xbc86 Another good source of shelf food is the freeze dried stuff from Mountain House. It's relatively cheap and surprisingly good. The food is very tasty, some like the Chili Mac, is Very Spicy. My Favorites are the Lasagna and the Stroganoff.. . the freeze dried ice cream tastes exactly like ice cream.. except it's not cold, and it's crunchy. http://tinyurl. com/2xkg4t From: Cal_Boats@yahoogrou ps.com [mailto:Cal_ Boats@yahoogroup s.com] On Behalf Of Michael D Sent: Monday, February 25, 2008 8:57 AM To: Cal_Boats@yahoogrou ps.com Subject: RE: [Cal_Boats] Dry Ice (dEmO) Timmothy... errr dEmO, Thanks for the input. When I bought Magic, the factory installed "ice box" was poorly insulated... well at least in the climate I live (South Florida). I reinsulated with Styrofoam and the squirt in stuff. It's much better than it was, but when we run the engine for a long time, the heat generated finds its way to reduce 40 lbs of ice to tepid water in about 36 hours. Consequently, we will be using marine grade coolers on this trip. As for perishable items, the Bahamas is not known for its availability of ice except for a few places. My son-in-law gave us lots of MREs that we'll be taking along. They don't require any refrigeration and have a shelf life of 10+ years. We probably have enough to feed us for the entire trip, but we definitely don't plan on going that route. Between fishing, marinas, grocery stores, and restaurants along the way I am sure we'll be just fine. However, we do want to take some beef & poultry for cooking at times. We may just get lucky and find a few conchs and lobster too. :) I plan to secure the marine coolers in the salon. My concern is the CO2 that sublimates as the dry ice evaporates. Is this a real concern? We'll be using a wind scoop most of the time at anchor or in the marinas. I'll keep your notes handy as we pack the coolers (layers, precooked foods, and individual packaging). Regards, Michael timmothy.lessley@ ch2m.com wrote: More...! I just recalled in 2003, we used some of the Styrofoam boxes in the Transpac. We prepared 13 days of precooked meals, mostly a gravy like meal, like stews, curry dishes, chicken goulashes. These we sealed up in vacuum packages and hard froze. The precooked meals were packaged into two Styrofoam boxes with dry ice, and duct taped closed. At meal time the meal was withdrawn from the container, and the container resealed. Our chef cooked up a batch of rice, in a pressure cooker, and added the frozen meal, either cooked with the rice, or boiled in it's pouch. We always cook in a pressure cooker, it's fast and safe, compared to an open top pot. Burns at sea can be deadly. This was highly successful on the 13 day trip to Hawaii. Lettuce typically does not survive too well, so practice on your carrot and cabbage salad recopies. A boat favorite is freshly made French Onion Soup. later, dEmO From: Cal_Boats@yahoogrou ps.com [mailto:Cal_ Boats@yahoogroup s.com] On Behalf Of Michael D Sent: Monday, February 25, 2008 6:43 AM To: Cal_Boats@yahoogrou ps.com Subject: [Cal_Boats] Dry Ice Hello All, While this isn't necessarily a Cal question, I'm thinking that someone here has some experience that they can share. My wife and I are taking Magic to Abaco and the Berrys (Bahamas) this summer on a three week trip. We don't have refrigeration, so provisioning for the trip ahead of time is important. I'm thinking of using two marine (5-day) ice chests for perishables, kept cold using dry ice. I'd appreciate any input and experience on the use of using frozen CO2. Regards, Michael Duvall s/v Magic, Cal 2-27 Pompano Beach, FL Looking for last minute shopping deals? Find them fast with Yahoo! Search. Looking for last minute shopping deals? Find them fast with Yahoo! 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