Carbonation

"Fizz" redirects here. For the chemical reaction forming calcium carbonate, see carbonatation. For the family of mixed drinks, see Fizz (cocktail).

"Effervescing" redirects here. For the racehorse, see Effervescing (horse).

Bubbles of carbon dioxide float to the surface of a carbonated soft drink.

Carbonation is the process of dissolving carbon dioxide in liquid. The process usually involves carbon dioxide under high pressure. When the pressure is reduced, the carbon dioxide is released from the solution as small bubbles, which causes the solution to "fizz". This effect is seen in carbonated soft drinks.

Chemistry

Carbon dioxide is weakly soluble in water, therefore it separates into a gas when the pressure is released.

Biochemistry

Champagne carbonation propelling a cork. Photographed with an air-gap flash.

Carbonation also describes the incorporation of carbon dioxide into chemical compounds. Our carbon-based life originates from a carbonation reaction that is most often catalysed by the enzyme RuBisCO. So important is this carbonation process that a significant fraction of leaf mass consists of this carbonating enzyme.

Carbonation of ribulose bisphosphate is the starting point of the incorporation of carbon dioxide into the biosphere.

See also

• Diet Coke and Mentos eruption
• Fizz keeper
• Nitrogenation
• Nucleation
• Pop rocks

External links

• Carbonation and Acidity
• Dissolution of Marble in Hydrochloric Acid Demonstration (instruction and video)
• Whirlpools in a soda pop Explains why a shaken soda bottle will spray soda when opened.
• Robert O'Leary. "ATR Infrared Spectroscopy method for measuring CO₂ concentration in Beer".  Describes in detail the theory and practice of measuring dissolved CO₂ content in soft drinks and beer.