Subject: Why carbon dioxide in bubbly beverages?
Date: Wed Jun 16 17:32:40 1999
Posted by Scott
Grade level: undergrad
School: No school entered.
City: No city entered. State/Province: No state entered.
Country: No country entered.
Area of science: Chemistry
Is there something special about carbon dioxide that makes it ideal for putting
bubbles in drinks? Does it have to do with the carbonic acid? I've read about
hydrogenated beer. Could regular air be dissolved in a flat soft drink if the
pressure in the bottle was increased?
Re: Why carbon dioxide in bubbly beverages?
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