For: Fizz (cocktail)
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For: Fizz (cocktail)
Carbonation occurs when carbon dioxide is dissolved in water or an aqueous solution. This process yields the "'''fizz '''" to carbonated water and sparkling mineral water, the head to beer, and the cork pop and bubbles to champagne and sparkling wine.
Effervescence
Effervescence is the escape of gas from an aqueous solution. The term is used to describe the foaming or fizzing that results from a release of gas. In the lab, a common example of effervescence is the addition of hydrochloric acid to a block of limestone. If a few pieces of marble or an antacid tablet are put in hydrochloric acid in a test tube fitted with a cork, effervescence of carbon dioxide can be witnessed.
Another chemical reaction that produces gas is the reaction of sodium bicarbonate with acid, for example in Alka-Seltzer brand tablets, used to treat stomach indigestion. The essential chemical reaction is:
The process of carbon dioxide bubbling out of solution is generally represented by the following reaction, where a pressurized dilute solution of carbonic acid in water releases gaseous carbon dioxide at decompression:
In simple terms, it is the result of the chemical reaction occurring in the liquid which produces a gaseous product.
Fizz
"Fizz" is a word used to describe the action or sound of gas bubbles moving through and escaping from a liquid. Fizz also describes the formation of a foam of this gas and liquid at the top of the liquid's container. The word itself is an example of onomatopoeia, derived from the sound the multiple bubbles make together as they "pop" when they escape. A carbonated beverage, such as cola or beer, will form bubbles when the dissolved carbon dioxide is depressurized to form emulsions at the top, and it will make "fizzing" sounds when it is opened or poured into a container. In the United Kingdom, soft drinks are often referred to as 'fizzy drinks'. A cocktail based on carbonated water and an acidic juice is called a Fizz, such as the Gin Fizz.
Measuring carbonation
The quality of carbonated beverages including soft drinks, seltzer and beer is affected by the amount of dissolved CO2 (the gas that causes carbonation) and the amount of carbonic acid in the drink. Carbon dioxide (CO2) has an infrared absorption wavelength of 4.27 micrometers and can be measured online using an infrared carbonation sensor. This is an improvement to the traditional inferred measurement method using temperature and pressure for Henry's Law coefficients because this methodology is influenced by changes in density and alcohol content. Infrared measurements are not affected by changes in density or alcohol content because they are actually measuring the CO2 molecule using the Beer-Lambert law. The amount of carbonation in a beverage is measured in Volumes or grams/liter. This is because introducing CO2 into a beverage will change its weight. An easy experiment to prove this is to take a seltzer bottle and weigh it. Carefully remove the top slowly so no liquid escapes from the bottle as the gas escapes the weight of the bottle of seltzer will go down. Shaking the bottle closed and then opening it to remove more CO2 will increase this effect.
