Drink carbonation works by dissolving carbon dioxide gas in a liquid, typically water, under pressure.
The Science Behind Carbonation
Carbonation is a solution of carbon dioxide gas in water. When making carbonated drinks, manufacturers force CO2 gas into the liquid at a high pressure. Think of it like cramming tiny gas molecules into every available space within the water.
The reference states that the carbon dioxide is generally kept in the water through pressure (either in a bottle or in a natural spring). This elevated pressure is key because it keeps the CO2 gas dissolved within the liquid rather than escaping as bubbles. The higher the pressure, the more CO2 can be dissolved.
Common examples of carbonated drinks include:
- Soft drinks (soda, pop)
- Sparkling water
- Some beers and wines
- Carbonated natural spring water
Releasing the Fizz: What Happens When Pressure is Relieved?
The magic happens when you open the bottle or can. Opening the container relieves that built-up pressure. With the pressure reduced, the liquid can no longer hold as much dissolved carbon dioxide.
The reference explains that the carbon dioxide will slowly release once that pressure is relieved, forming bubbles of carbon dioxide gas. These are the familiar bubbles you see rising to the surface and the "fizz" you hear. The CO2 escapes the liquid and turns back into its gaseous state.
Over time, especially if the container is left open, more and more CO2 will escape, and the drink will become "flat."
