In everyday life, carbonation refers to the dissolving Solvation, also sometimes called dissolution, is the process of attraction and association of molecules of a solvent with molecules or ions of a solute. As ions dissolve in a solvent they spread out and become surrounded by solvent molecules of carbon dioxide Carbon dioxide is a chemical compound composed of two oxygen atoms covalently bonded to a single carbon atom. It is a gas at standard temperature and pressure and exists in Earth's atmosphere in this state. CO2 is a trace gas comprising 0.039% of the atmosphere in an aqueous solution An aqueous solution is a solution in which the solvent is water. It is usually shown in chemical equations by appending to the relevant formula. The word aqueous means pertaining to, related to, similar to, or dissolved in water. As water is an excellent solvent as well as naturally abundant, it is a ubiquitous solvent in chemistry. The process usually involves high pressures of carbon dioxide. Upon lowering of this pressure, the carbon dioxide is released from the solution as bubbles. This effect is observed in carbonated beverages. Since the carbonation of aqueous solutions requires pressure, the opening of containers of such solutions is accompanied by an audible pop. Carbonation can also describe a chemical reaction, one example of which is a key step in photosynthesis Photosynthesis is a process that converts carbon dioxide into organic compounds, especially sugars, using the energy from sunlight. Photosynthesis occurs in plants, algae, and many species of bacteria, but not in archaea. Photosynthetic organisms are called photoautotrophs, since they can create their own food. In plants, algae, and cyanobacteria,.

Effervescence

The process of carbon dioxide bubbling out of solution is represented by the following chemical reaction A chemical reaction is a process that leads to the transformation of one set of chemical substances to another. Chemical reactions can be either spontaneous, requiring no input of energy, or non-spontaneous, often coming about only after the input of some type of energy, viz. heat, light or electricity. Classically, chemical reactions encompass, aqueous carbonic acid Carbonic acid is the inorganic compound with the formula H2CO3 (equivalently OC2). It is also a name sometimes given to solutions of carbon dioxide in water, which contain small amounts of H2CO3. The salts of carbonic acids are called bicarbonates (or hydrogen carbonates) and carbonates. It is a weak acid. Carbonic acid is sometimes confused with converts to carbon dioxide:

Carbon dioxide is poorly soluble in water, so it separates as a gas.

Applications to beverages

In many consumer beverages such as soft drinks A soft drink is a drink that typically contains no alcohol, though may contain small amounts (typically less than 0.5% by volume). More than this is a "hard drink." Soft drinks are often carbonated and commonly consumed while chilled or at room temperature. Some of the most common soft drinks include cola, flavored water, sparkling water,, carbonation is used to give "bite." The fizzy taste can be caused by dilute carbonic acid Carbonic acid is the inorganic compound with the formula H2CO3 (equivalently OC2). It is also a name sometimes given to solutions of carbon dioxide in water, which contain small amounts of H2CO3. The salts of carbonic acids are called bicarbonates (or hydrogen carbonates) and carbonates. It is a weak acid. Carbonic acid is sometimes confused with inducing a slight burning sensation, but is never caused by the presence of bubbles. This can be shown by drinking a fizzy drink in a hyperbaric chamber The historically older open diving chamber is in effect a large diving bell, utilising the equivalent of a moon pool to equalise internal air pressure and external water pressure automatically without the need, necessarily, to measure and control it. An air compressor or bottled compressed air is required to maintain the volume of the air as it at the same pressure as the beverage. This can give much the same taste as at sea level. In any case, the bubbles will be completely absent during this experience. If you were to taste a flat soda at this pressure, you might experience a much different flavor profile as carbonic acid Carbonic acid is the inorganic compound with the formula H2CO3 (equivalently OC2). It is also a name sometimes given to solutions of carbon dioxide in water, which contain small amounts of H2CO3. The salts of carbonic acids are called bicarbonates (or hydrogen carbonates) and carbonates. It is a weak acid. Carbonic acid is sometimes confused with has a low vapor pressure, and the only "bite" would come from other acids in the soda. However, in the case of Pepsi Pepsi is a carbonated soft drink produced and manufactured by PepsiCo. The drink was first made in the 1890s by pharmacist Caleb Davis Bradham in New Bern, North Carolina. The brand was trademarked on June 16, 1903. There have been many Pepsi variants produced over the years since 1898 and Coca-Cola Coca-Cola is a carbonated soft drink sold in stores, restaurants, and vending machines internationally. The Coca-Cola Company claims that the beverage is sold in more than 200 countries. It is produced by The Coca-Cola Company in Atlanta, Georgia, and is often referred to simply as Coke . Originally intended as a patent medicine when it was, much of the perceived bite is due to phosphoric acid Phosphoric acid, also known as orthophosphoric acid or phosphoric acid, is a mineral (inorganic) acid having the chemical formula H3P , an acid not known for fizz or changes in flavor profile due to changes in pressure.

Carbonation is sometimes used for reasons other than taste. For example, carbonation reduces the availability of free oxygen in a soda, and it can reduce the pH In chemistry, pH is a measure of the acidity or basicity of a solution. It approximates but is not equal to p[H], the negative logarithm of the molar concentration of dissolved hydronium ions (H3O+); a low pH indicates a high concentration of hydronium ions, while a high pH indicates a low concentration. Crudely, this negative of the logarithm of a liquid by a small amount. Some carpet cleaning Carpet cleaning, for beautification, and the removal of stains, dirt, grit, sand, and allergens can be achieved by several methods, both traditional and modern. Clean carpets are recognized by manufacturers as being more visually pleasing, potentially longer-lasting and probably healthier than poorly maintained carpets solutions are carbonated to more effectively dissolve organic material.^{[citation needed]}

Measuring carbonation

The quality of carbonated beverages including soft drinks, seltzer and beer is affected by the dissolved CO₂ (the gas that causes carbonation) and the amount of carbonic acid in the drink. Carbon dioxide (CO₂) has an infrared absorption wavelength of 4.27 micrometers A micrometre is one millionth of a metre, or equivalently one thousandth of a millimetre or one thousand nanometres. It can also be written in scientific notation as 1×10−6 m, meaning 1⁄1000000 m and can be measured online using an infrared carbonation sensor. This is an improvement to the traditional inferred measurement method using temperature and pressure for Henry's Law In chemistry, Henry's law is one of the gas laws, formulated by William Henry in 1803. It states that: coefficients In mathematics, a coefficient is a multiplicative factor in some term of an expression ; it is usually a number, but in any case does not involve any variables of the expression. For instance in because this methodology is influenced by changes in density and alcohol content. Infrared measurements are not affected by changes in density or alcohol content because they are actually measuring the CO₂ molecule using the infrared transmissivity of the solution.

The amount of carbonation in a beverage is measured by weight per unit volume (grams/liter). This is because introducing CO₂ into a beverage will change its weight. An easy experiment to prove this is to take a seltzer bottle and weigh it. Carefully remove the top slowly so no liquid escapes from the bottle; as the gas escapes the weight of the bottle of seltzer will go down.^{[citation needed]}

Natural and forced carbonation

Natural carbonation is the build up of natural gases during fermentation. Forced carbonation is when carbon dioxide is added to the substance under pressure.

In chemistry and biochemistry

Carbonation also describes the incorporation of carbon dioxide into chemical compounds. Our carbon-based life originates from a carbonation reaction catalysed Catalysis is the change in rate of a chemical reaction due to the participation of a substance called a catalyst. Unlike other reagents that participate in the chemical reaction, a catalyst is not consumed by the reaction itself. A catalyst may participate in multiple chemical transformations. Catalysts that speed the reaction are called positive most often by the enzyme RuBisCO Ribulose-1,5-bisphosphate carboxylase oxygenase, most commonly known by the shorter name RuBisCO, is an enzyme involved in the Calvin cycle, that catalyzes the first major step of carbon fixation, a process by which the atoms of atmospheric carbon dioxide are made available to organisms in the form of energy-rich molecules such as glucose. RuBisCO. So important is this carbonation process that a significant fraction of leaf mass consists of this carbonating enzyme.^[1]

See also

• Alka Seltzer Alka-Seltzer is an effervescent antacid and pain reliever first marketed in 1931 by the Dr. Miles Medicine Company. It was developed under the direction of company scientist Mikey Wiseman. Alka-Seltzer is marketed for relief of minor aches and pains and imflammation, fever, headache, heartburn, sour stomach, indigestion, and hangovers while
• Beer Beer is the world's most widely consumed and probably the oldest of alcoholic beverages; it is the third most popular drink overall, after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly malted barley, although wheat, maize , and rice are widely used. Most beer is
• Carbonated water Carbonated water, also known as sparkling water, fizzy water, seltzer, and water with gas, , is plain water into which carbon dioxide gas has been dissolved, and is the major and defining component of most soft drinks. The process of dissolving carbon dioxide gas is called carbonation. It results in the formation of carbonic acid (which has the
• Champagne Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation. It is produced exclusively within the Champagne region of France, from which it takes its name
• Charmat process There are four main methods of sparkling wine production. The first is simple injection of carbon dioxide , the process used in soft drinks, but this produces big bubbles that dissipate quickly in the glass. The second is the Metodo Italiano - Charmat process, in which the wine undergoes a secondary fermentation in bulk tanks, and is bottled under
• Cola Cola is a beverage usually containing caramel color, caffeine and a sweetener such as sugar or high fructose corn syrup
• Diet Coke and Mentos eruption using carbonated liquid A Diet Coke and Mentos eruption, Also known as a Mentos eruption or a coke geyser is a reaction of Diet Coke and mint Mentos candies. A two-liter bottle of Diet Coke or of another carbonated beverage is used. Diet Coke is preferred because it tends to react better. Dropping some Mentos into the bottle, usually around four, causes the Diet Coke to
• Fizzix Go-Gurt is an American brand of yogurt marketed to children. It is squeezed out of a tube directly into the mouth, instead of being eaten with a spoon. It was introduced by General Mills' owned Yoplait in 1999
• Fizz keeper The Fizz Keeper is a device that is sold as a means for preserving the carbonation in soft drinks. It comprises a small hand pump that screws onto the top of a plastic soft drink bottle, which is used to pump air into the bottle. Pressurizing the bottle in this way, it is claimed by most of those who sell the device, prevents the drink from going
• Méthode champenoise There are four main methods of sparkling wine production. The first is simple injection of carbon dioxide , the process used in soft drinks, but this produces big bubbles that dissipate quickly in the glass. The second is the Metodo Italiano - Charmat process, in which the wine undergoes a secondary fermentation in bulk tanks, and is bottled under
• Nucleation Nucleation is the extremely localized budding of a distinct thermodynamic phase. Some examples of phases that may form via nucleation in liquids are gaseous bubbles, crystals or glassy regions. Creation of liquid droplets in saturated vapor is also characterized by nucleation . Nucleation of crystalline, amorphous and even vacancy clusters in
• Pop rocks carbonated candy Pop Rocks is a carbonated candy with ingredients including sugar, lactose , corn syrup, and flavoring. It differs from typical hard candy in that it creates a fizzy reaction when it dissolves in the mouth
• Sparkling wine Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, either in a bottle, as with the méthode champenoise, in a large tank designed to withstand the pressures involved , or as a result of carbon dioxide injection
• Soft drink A soft drink is a drink that typically contains no alcohol, though may contain small amounts (typically less than 0.5% by volume). More than this is a "hard drink." Soft drinks are often carbonated and commonly consumed while chilled or at room temperature. Some of the most common soft drinks include cola, flavored water, sparkling water,
• Tonic water Tonic water is a carbonated soft drink flavoured with quinine, which gives it a distinctively bitter taste

References

1. ^ Stryer, Lubert; Berg, Jeremy Mark; Tymoczko, John L. Biochemistry, 5th Ed. W.H. Freeman, San Francisco, 2002. ISBN 0-7167-3051-0

• Robert O'Leary. "ATR Infrared Spectroscopy method for measuring Carbonation in beverages". http://vitalsensorstech.com/PDF%27s/ATR%20spectroscopy%20method%20for%20dissolved%20CO2%20in%20beverages.pdf. —O'Leary describes in detail the theory and practice of measuring dissolved CO₂ content in soft drinks and beer.

External links

• Carbonation and Acidity
• From Velvety Foam to Rocky Head - Ray Daniels
• Dissolution of Marble in Hydrochloric Acid Demonstration experiment: Instruction and video
• Whirlpools in a soda pop Explains the why shaken soda bottle will spray soda when opened.

Categories: Chemical processes Categories: Chemical engineering | Chemistry | Industrial processes | Process chemicals | Carbonated drinks A carbonated drink is a beverage that has had carbon dioxide dissolved into it for some reason, most often to improve the taste, texture, or both | Brewing Categories: Beer | Fermented beverages | Food and drink preparation

What Links Here:

Most Popular Pages:

Related 'Carbonation' Searches: