Spritzing Seltzer

bubbles (Picture from the sweet-always thinking about chemistry, even when I’m having fun! 🙂 )

I went to a sweet over the weekend and they had sparkling cider, spite, and coke among other drinks. These three all have bubbles! As I have previously done a blog post about bubbles (see post here: https://tflstar89.wordpress.com/2013/11/08/bubble-licious/ ) I figured I’d do a different one! So here we go!

In regard to soda, it’s usually made of carbonated water and, the best thing in the world for you, high-fructose corn syrup! Carbonated water has carbon gas in it. This causes bubbles in the water. Its chemical composition is H2CO3, which shows that both water and carbon dioxide are present.  Together, it creates carbonic acid, an ingredient in soda that makes it bubbly. High fructose corn syrup is made of, you guessed it,  sugar! Fructose is just sugar from fruit, and the corn syrup part is, wow, made of corn! The only reason it’s in syrup form is because it’s easier to put into the soda. High fructose corn syrup usually gets the sugar from beets, and are crushed into liquid form. Natural enzymes are added, and produces a paste-like substance. This reaction produces fructose, or C6H12O6.  The rest of the procedure is best summed up from the following excerpt, ” The now broken down liquid is passed through activated (reacting) carbon and is filtered. What results is an isotope of HFCS(High Fructose Corn Syrup). However, in order to be used as a sweetener for soda pop, the isotope must be combined with another isotope of HFCS. After then, the process is complete and it can be used for soda pop.” There are other things put in by companies, too, like:

  • Phosphoric Acid:

    H3PO4, Phosphoric acid makes that sensation that makes it hard to chug soda, you know, the burning fizziness. (And that is why I don’t like to drink soda! Thanks a lot,  phosphoric acid!) Most of the acidity in soda is from phosphoric acid, not from carbonation. It also slows bacteria growth,  which are lively in sugary solutions.

  • Caffeine:

    A  stimulant drug in the human body, acting upon the central nervous system, people often use soda to keep themselves awake. This caffeine is also used to get people addicted to soda, so they buy more. Soda can be used to solve headaches, but, more often than not, more than a few sips will do the opposite. However, it doesn’t affect the taste!

Co2 is that fizziness when you open a soda can. Carbon dioxide is often forced into these tiny cans at high pressure, about 1,200 pounds per square inch!The best way to explain it, “The “fssst” you hear is millions of carbon dioxide molecules bursting out of their sweet, watery prisons, where they have been held against their will.” Something interesting I learned was that an unopened can can technically be bubble-free, as the CO2 is still dissolved in the soda!  Once the can is opened, pressure is released and the bubbles try to get out of the liquid. This uses energy, as it has to “… overcome the force holding the liquid together.” While I don’t drink soda much, this was interesting because it is usually the main drink at parties! So next time you pick up a can of soda, just think, do I really need that extra dose of sugar and caffeine?

Link:

http://www.livescience.com/32492-why-does-soda-fizz.html

http://www.chemistryislife.com/the-chemistry-of-soda-pop

P.S. Please vote for my friend Sarah! She writes a blog 10 times better than mine, called Avogadro Salad, and is up for an edublog award! Please support her by taking a minute to vote for her! She is currently at number 2! Please help her get to number one! Thanks! Link: http://avogadrosalad.wordpress.com/2013/12/08/vote-for-avogadro-salad/ )

So ta ta for now and I hope to see your chemical reaction soon!

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One thought on “Spritzing Seltzer

  1. wow such chemistry
    many blog
    love u much
    also bubble science= A+
    (Have you seen my post on bubble acoustics lol)
    (I wanna be a bubble scientist when I grow up)

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