The inorganic carbon dioxide gas has many commercial uses, including its use as a carbonating agent in soft drinks that provide characteristic bubbles and of course in colas and similar beverages. Opening a container or bottle of carbonated beverage releases pressure and causes the carbon dioxide to rise through the liquid.
Carbon dioxide adds characteristic bubbles to colas and other soft drinks.
While the term "soft drinks" can mean any drink without alcohol or dairy products, the most common use refers to a cold, sweet, bubbly drink in a box or bottle or directly from a beverage dispenser. Bottled water, coffee and tea are not considered soft drinks. Bubbles in soft drinks come from the addition of high-pressure carbon dioxide to the water as the beverage is prepared and packaged. The fizz comes from the release of carbon dioxide bubbles when the drink is opened or poured.
Sources of CO2
Carbon dioxide, or carbon dioxide, is naturally present in the environment and is caused by the process of combustion, decomposition, fermentation and digestion. Commercially used CO2 is primarily a by-product of other industrial processes. According to Universal Industrial Gases, Inc., carbon dioxide for industrial use, including soft drinks, is usually produced from natural gas or ammonia-producing carbon plants. Other sources include large fermentation companies such as breweries and ethanol-producing plants for automotive fuel or industrial uses.
The first carbonated drinks came from spas.
The first carbonated beverages came from natural mineral wings. The elderly believed that water had healing properties and drank it directly from the springs. In 1772, English chemist Joseph Priestly developed a procedure for artificially adding air bubbles to drinks. The priest found that when sulfuric acid drips over chalk, it is channeled by the production of carbon dioxide. When carbon dioxide was taken up in water, it formed the water bubble.
Swedish chemist Torbern Bergman developed a system for the production of carbonated water in large quantities according to the chalk and sulfuric acid method, the gas was collected and added to the water. Another Swedish chemist, Jacob Berzelius, began in the late 1700s to flavor carbonated water with spices and fruits.
Beverage drinkers consume carbon dioxide and water at pressures up to 1,200 pounds per square inch. This pressure in a closed container or bottle keeps the carbon dioxide dissolved in the liquid. When a container is opened, the pressure is released and the resulting energy causes the gas bubbles to rise to the surface. As all beverage consumers know, energy can be increased by stirring or dropping a carbonated beverage before opening the container. Over time, when carbon dioxide disappears, light drinking is delayed.
During the 19th century, carbonated drinks were sold in fountain soda, where flavor and sparkling water were distributed and blended as customers ordered drinks. The invention of William Painter's 1892 Baltimore engineer for the bottle cap by coating a metal cork-filled lid on glass bottles allowed manufacturers to inflate carbonated soft drinks that would not explode or lose their carbon. Glass bottles were the preferred beverage packaging until the second half of the 20th century, as light boxes gained popularity.
Carbon dioxide can penetrate plastic, making containers and glass bottles better containers for carbonated soft drinks. In plastic, the drink loses some of its own over time. To offset the expected loss of CO2, leading manufacturers add more carbonated beverages to plastic bottles.
The average American consumes more than 7,200 ounces of soft drinks a year.
Consumers in the United States drink about 10 million gallons of soft drinks annually. The average American consumes more than 600 portions of 12 ounces a year and teens drink more than any other age group, according to the National Beverage Association.
High-sugar soft drinks have been selected as one of the leading causes of obesity in the United States. In 1998, the Center for Science in the Public Interest published a report titled "Liquid Candy: How Softdrinks Harm Americans & # 39; Health", which links soft drink consumption to tooth decay, obesity, diabetes 2 and heart disease. California was the first state to restrict the sale of soft drinks to schools when it was banned from primary and secondary schools in 2003. In 2005, California Governor Arnold Schwarzenegger extended that ban to secondary schools.