Which Soft Drink Has The Most Carbonation - T-Tees - Your Answers Await, Life's Questions Unraveled

Nature’s way:

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Certain conditions allow for carbonation to happen naturally and just as much enjoyed as that of a can of soda. In spring water for example, carbonation takes place at high pressures underground. Limestone or other related calcites such as those found in sedimentary rock, are broken down by carbonic acids, and the reaction between acid and base (limestone) produce a carbon dioxide gas which is compressed (squeezed) into the water. Once the carbonated water reaches the fresh air outside, it wants “out-of-there” and diffuses (mixes) with the air, giving the water it’s sparkle and bubbly effervescence.

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Carbonation can also be the byproduct of fermentation such as that found in sparkling wine, beer and champagne. Fermentation begins as yeast or some other mold or bacteria is introduced into the grape (wine), or grain (beer), mixture. The yeast acts as an enzyme breaking down the big sugars (carbohydrates) into little sugars (simple sugar), and in the process produces carbon dioxide gas and alcohol. Once fermentation starts, it’s bottled and corked to keep all the carbon dioxide gas from escaping into the atmosphere. It’s a kind of un-doing what nature put together through photosynthesis, and vintners take special care to control the whole process as it effects the taste and esthetics of a decadent finished product. Sometimes a little more sugar is added, as in the case of champagne, to increase the amount of bubbles and alcohol once the enzymes have broken down all the sugar from the grapes (secondary fermentation).

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Our kitchen is another place where we might find carbonation taking place. When yeast or baking powder is combined with a sodium hydrogen carbonate (NaHCo2), commonly known as baking soda, you have the same effect as mixing bases and acids together. Both are very soluble in water once heated above 50 degrees Celsius, and emits a carbon dioxide gas that gives rise to your homemade bread or soufflé.*Just be careful not to slam the oven door!* Seltzer tablets also combine an acid with a base. When diluted in water, the two combine to form carbon dioxide gas: a bubbly characteristic useful for relieving excess gas in your stomach.

Artificial means to carbonate:

Carbonation can also be the result from injecting the carbon dioxide gas directly into a liquid. Artificial carbonation was first introduced by Joseph Priestly (1767), and commercialized by Benjamin Silliman (1807), who bottled it as seltzer water. Later, flavoring was added by innovators such as Hires and Pemberton, who stumbled upon a pleasant tasting soft drink such as cola and root beer, the rest is history.

In order to force-carbonate a liquid, two conditions have to be met; (1) the liquid must be cold enough to accept the carbonation, and (2) the liquid must be in a sealed container to allow for the gas to be pressurized into the mixture.

(1) Temperature:

Carbon dioxide is soluble in a solution in an inverse relationship to the temperature of the liquid that it’s being applied to. The colder the liquid is, the easier carbon dioxide will dissolve into it. The basic rule of thumb is the colder the better because of the ease of solubility between the liquid and carbon dioxide at lower temperatures. The colder the liquid, the more carbon dioxide will be able to dissolve, keeping it into the solution longer rather than escaping and turning the liquid flat. This can be demonstrated by opening a cold can of soda, and then opening a can that’s been sitting in the sun for awhile. The cold can will remain carbonated longer after it’s open, and the warm can will foam right away and lose its fizz shortly afterward as the gas escapes from the can and diffuses into the open air.

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(2) Sealing the container:

The gas mechanically injected into the liquid must be pressurized and sealed in order for the liquids to not only absorb the CO2, but to keep it from escaping into the atmosphere. Water and carbon dioxide share a weak bond, and the gas will seek every opportunity to escape leaving your soda flat even in cold temperatures. Agitation also effects the intensity of the carbon dioxide that has been dissolved into the liquid. By shaking a can for example, the sleeping CO2 comes out of hibernation and is exposed to the outside where it can diffuse into the atmosphere. The more carbon dioxide exposed will determine the amount of “fizz” that comes out of the can.

Practical uses:

As the result from a little creativity and problem solving, we use carbonation in a variety of different ways besides making great tasting beverages. Below is a list of practical uses and devises where these tiny little bubbles make our life a little easier.

Fire extinguishers – Certain fire extinguishers contain CO2 gas or dry ice to put out certain types of fires.
Carpet cleaning – Some commercial carpet cleaners have machines that inject carbon bubbles into carpets that lift out dirt and remove stains.
Club soda – This seltzer is useful in removing stubborn stains from clothes and fabric.
Polident – is a product that uses effervescent bubbles to clean food stains off dentures.
Upset stomach or hangover? – Products like Alka Seltzer neutralize excess acid in the stomach, providing relief from indigestion.
Baked goods – Carbonation is what give rise to breads, cakes, and pizza dough etc.
Rain clouds – Research is being done by scientists using a form of carbonation (dry ice) to seed clouds making it rain in strategic places.
Dairy products – Research is being done to explore the practicality of carbonated dairy products. Carbonation extends the shelf life of whole milk as well as certain cheeses, but taste gets altered in the process and further developments are needed to retain the original taste and texture.