The soda dance, the tingling fizz has been pleasing the world for centuries. But what’s the secret behind these bubbles?
Soda fizz is composed of carbon dioxide or CO2 bubbles. Carbonated drinks are infused with this colorless, odorless gas at high pressure during production until the liquid is supersaturated with gas.
“Soda is fizz, so it’s fizz,” Mark Jones, an industrial chemist and fellow at the American Chemical Society, told Live Science.
Natural carbonated drinks that rely on fermenting fizz, such as beer and kombucha, have been around for a long time. However, the advent of modern soda can be traced back to Joseph Priestley, a British minister and scientist known as the “father of the soft drink industry” with the development of the carbonater in 1772. According to Britannica.. By 1794, Swiss jeweler Jacob Schweppe had sold carbonated artificial mineral water to his friends in Geneva.
Related: Why do soft drinks flatten?
Initially, bottled carbonated water was used for medicinal purposes, Britannica said. Flavors were added later — ginger around 1820 and lemon in the 1830s. In 1886, John Stith Pemberton, a pharmacist in Atlanta, Georgia, invented the first cola drink, Coca-Cola.
Carbonation not only makes the bubbles dance, but also reacts with water to produce carbonic acid, resulting in a slightly spicy flavor. Carbonated and other flavor-enhancing acids that soda makers add to soft drinks are associated with tooth damage, but “I think the American Dental Association is more concerned about the sugar in soda,” Jones said. I am saying.
Bottling soda keeps soft drinks very cold because carbon dioxide dissolves well in soda at low temperatures. “Warming the liquid pushes the gas out of the solution,” analytical chemist and medicinal chemistry consultant Joe Grazic told Live Science.
After carbon dioxide is injected into the soda, the gas escapes to effervescence by a physicochemical principle known as Henry’s Law, proposed by British chemist William Henry in 1803. According to Britannica.. According to Henry’s law, the amount of gas that dissolves in a liquid is proportional to the pressure of the same gas around the liquid.
When canning or bottling soda, the space above the drink is usually filled with carbon dioxide at a pressure slightly above standard atmospheric pressure (about 14.7 pounds per square inch, or 101.325 kilopascals), Glajch said. I am saying. Due to Henry’s law and the pressure of the gas trapped in the top of the closed container, the carbon dioxide dissolved in the beverage remains in the liquid.
However, when the soda container is opened, pressurized carbon is released into the atmosphere. This bent gas produces the characteristic hiss that you would expect to hear from a newly opened soda bottle or can. “Soda bottles are effectively pressure vessels that hold that pressure until the top is opened,” Jones said. (If you shake or disturb the can or bottle before opening it, the gas trapped in the liquid will escape and join the gas above the beverage, increasing the pressure of the gas above the liquid and allowing the soda to burst. There is a sex. The container will be opened.)
Carbon dioxide makes up about 0.04% of the Earth’s atmosphere. According to Columbia University’s Climate School.. Henry’s Law suggests that when soda is exposed to the air, the carbon dioxide in soft drinks naturally wants to be at the same concentration as the air. As a result, most of them foam from the liquid as small CO2 bubbles.
Pour the soda into a glass, which significantly increases the surface area of the liquid and helps the foam escape, causing the soda to foam even more. “A good example of this can be seen in beer,” Glajch said. “When you pour beer into a glass, you can put a foam head of the right size on top, depending on the type of beer and the amount of carbonic acid. All the foam is the gas that comes from the beverage.”
One secret to reducing the amount of foam when pouring and thereby keeping the soft drink foaming longer is to pour the soda along the sides of the glass. “This significantly reduces the surface area of the spout,” says Glajch, which preserves more CO2 in the liquid. Bottom up!
Originally published on Live Science.
Why Soda Fiz? | Live Science
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