Carbonation
Carbonation is dissolved carbon dioxide in a liquid. When pressure falls, some carbon dioxide escapes as gas bubbles.
Henry's law: A gas’s equilibrium concentration in a liquid is proportional to its partial pressure above the liquid at constant temperature. It explains why pressurized drinks hold more dissolved carbon dioxide.
Carbonated water: Water containing dissolved carbon dioxide that forms bubbles when opened or poured. It is the simplest beverage example of carbonation.
Gas solubility: The ability of a gas to dissolve in a liquid under specified conditions. Carbonation is a familiar case of gas solubility under pressure.
Nitrogenation: The dissolution of nitrogen gas in a liquid, commonly used to give beverages a dense, creamy foam. It uses a different gas and produces a different texture from carbon dioxide carbonation.
Carbon dioxide: A colorless gas composed of one carbon atom and two oxygen atoms, with formula CO₂. This is the gas dissolved during carbonation and released as bubbles.
Soft drink: A nonalcoholic beverage, often sweetened and flavored, that may be carbonated. Carbon dioxide adds bite and affects the flavor of many soft drinks.
Carbonic acid: A weak acid formed when carbon dioxide reacts with water, represented as H₂CO₃. A small fraction of dissolved carbon dioxide forms carbonic acid.
Fermentation: The metabolic conversion of sugars into products such as alcohol, acids, and gases by microorganisms or enzymes. Fermentation can generate carbon dioxide, but it is a production process rather than the dissolved-gas condition.
Nucleation: The formation of small stable clusters from which a new phase, such as a gas bubble, can grow. Bubble formation often begins at scratches or particles that provide nucleation sites.
Beer: An alcoholic beverage produced by fermenting grains, commonly containing dissolved carbon dioxide. Fermentation and packaging determine much of beer’s carbonation.