Why does soda fizz?

It has delighted the world for hundreds of years. What is the reason for the bubbles?

There are bubbles of CO2 in soda. The liquid becomes supersaturated with the gas when it's infused with it during production.

According to Mark Jones, an industrial chemist and fellow of the American Chemical Society, soda is made to explode.

Beer and kombucha have been around for a long time. The invention of a carbonating apparatus in 1772 is said to be the root of the modern soft drinks industry. Artificial mineral waters were being sold to his friends in Switzerland.

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Soft drinks go flat.

The first time bottled water was used it was for medical reasons. Lemon and ginger were added later in the 18th century. Coca-Cola was the first cola drink.

Carbonation leads to a dancing froth, but also reacts with the water to create carbonic acid, which creates a slightly sour flavor. Jones thinks that the American Dental Association is more concerned about the sugar in soda than the carbonic acid and other flavor enhancers.

Soft drinks are kept very cold when they are bottled because carbon dioxide is more effective in dissolving soda at low temperatures. Joe Glajch is an analytical chemist and pharmaceutical chemistry consultant.

The gas escapes after soda is infused with carbon dioxide due to a principle in physical chemistry called Henry's law. Henry's law states that the amount of gas dissolved in a liquid is related to the pressure of the gas in the liquid's surroundings.

The space above the drink is usually filled with carbon dioxide at a pressure slightly above that of standard atmospheric pressure. The carbon dioxide that's dissolved in the drink stays within the fluid because of Henry's law.

The pressurized carbon goes into the air when a soda container is opened. The signature he expects to hear from a soda bottle or can is produced by the vent gas. Jones said that a soda bottle is a pressure vessel that holds the pressure in until you open it.

The Climate School at Columbia University says that carbon dioxide makes up 0.04% of the atmosphere. Henry's law suggests that when soda is exposed to air, the carbon dioxide in the drink wants to be the same as it is in the air. Most of it goes out of the liquid as bubbles.

The act of pouring increases the surface area of the liquid so that the bubbles escape. Beer can be an example of this. You can get a good size head of foam on top of a beer if you pour it into a glass. The foam comes from the beverage.

The soda should be poured on the side of the glass to reduce the amount of bubbling. Glajch said that decreasing the surface area of the pour would increase the amount of CO2 in the liquid. The bottoms are up.

It was originally published on Live Science