how does soda stay carbonated?

Question

if you blow air into water, it doesn't carbonate, but pop stays carbonated.

Answer 1

It's a complicated process involving all kinds of advanced science. I'd rather not get into it here...

Answer 2

Soda is bottled (& canned) under pressure. So the carbonation stays in it until you open the bottle (-That hissing noise when you first open the bottle is some of the carbonation). Let soda stand openned for awhile and it goes flat -cuz all the carbonation bubbles out of it. You can get carbonated water too- but that ALSO has to be bottled under pressure.

Answer 3

Carbon dioxide gas, under minimal pressure combines with water rather easily. That is "carbonated." Keep the solution under pressure and it remains carbonated. Release the pressure and you see those bubbles--carbon dioxide gas coming out of solution.

You can do this at home. An old fashioned "seltzer bottle" uses a strong container and a CO2 cartridge along with plain water to produce carbonated water.

Beer and Champagne are naturally carbonated by allowing some fermentation (yeast produces carbon dioxide) after bottling.

Answer 4

These answers should help http://www.madsci.org/posts/archives/dec96/848119334.Ch.r.html :
"First, consider the relative 'molecular motion' of molecules in the solid, liquid and gaseous states. As a solid (consider ice), molecules don't vibrate or move around that much. However, as you increase the amount of movement (by adding heat, e.g.) the molecules vibrate more and more until they can no longer stay in the solid state (ice -> water). Add more energy still, and your liquid becomes a gas (water -> steam). The important thing to note is that atoms and molecules in the gaseous state move around a lot while those in the solid state move around considerably less.

Take a solution of sugar (= sucrose) in water. When you add it to the water the motion of the water molecules helps 'dissolve' the sugar crystals. The crystals are constantly bombarded by surrounding molecules of water. This action breaks down the organized structure of the sugar crystal so individual molecules of sucrose can enter the solution. The more energy the water molecules have, the greater the amount of sugar you can get into solution - more energy with which to break down crystal lattices. Molecules in hot water have more energy than molecules in cold water, and indeed you can dissolve more sugar in hot water than you can in cold water.

This same effect seems to work in reverse for gasses. However, keep in mind that a molecule in the gaseous state has far more energy than a molecule in the solid state or in the liquid state. To a gas, cold water is peaceful and calm. With less activity, it's easier for a 'high energy' gas molecule to slip among the water molecules and stay in solution. However as the water is heated, the added bouncing around of the water molecules makes it difficult for a gas molecule to remain in solution. Since it already has a lot of energy, a hit from a passing molecule of water would knock it out of solution into the surrounding air. The same event acting on a molecule in the solid state would serve to knock it 'into solution.' "


http://www.madsci.org/posts/archives/oct99/941034475.Ch.r.html : ""Yes, temperature does affect how long your soda stays carbonated after it has been opened because temperature affects the solubility of carbon dioxide in the beverage. The colder the liquid, the more soluble the CO2 is and the longer it will stay in solution (which is why it doesn't go flat as fast if you stick it back in the fridge). If you look at Perry's, the solubility at atmospheric pressure is maximized at freezing (0 degrees C), so the colder your fridge, the better.

To keep the soda carbonated for as long as possible, make sure it is as cold as you can make it BEFORE you open the container. Not only will you minimize the CO2 lost when you open it, but it won't foam as much. Replace the cap as soon as possible (you are on your own if you are drinking out of a can), and put it back in the fridge when you are done with it. I don't really have any other suggestions... except that glass bottles retain CO2 better than plastic (though there aren't a whole lot of those around anymore). It has to do with the gas permeability of the packaging material itself."

Answer 5

Carbonation is the process in which water and carbon dioxide react to form carbonic acid (diluted of course). When the can or bottle is closed the pressue keeps the gases from forming bubbles. Bubbles are formed when the dissolved carbon dioxide is depressurized to form emulsions at the top.

Answer 6

Carbonated water

Answer 7

Carbonation isn't just air - I think there are chemicals involved which keep things bubbly.

Answer 8

it is sealed in an air tight container. this is why soda goes flat when exposed to air for a while.

Answer 9

Pressure, that is why if you leave the bottle open it goes flat.

Answer 10

It has corbonated wated. (Mineral Water) this is why.