What makes fizzy soda

The inside of the cans are thoroughly cleaned, dried, and coated with a special material. This coating helps keep the acid in the soda from having a chemical reaction with the aluminum. If a can has any little dent or imperfection, it is rejected and recycled. Quality Control. Sweeters are from different types of sugar.

Both the sugar and the flavoring are tested many times to be sure they are just right. Wonderful Water. Different chemicals are added to the water to remove any tiny particles plus kill any bacteria that might be in it.

The water is also run through a series of special filters to make sure it is ready for the next step in the soda-making process. Mix it Up! Next, just the right amount of syrup is added to the water to create the soda mixture.

The soda is now ready except for one important ingredient Carbon Dioxide Gas! Gas It Up! Free courses. All content. Fizzy drinks Updated Friday, 30th August Discover more content on chemistry. Copyright: Oleg Dreamstime. Look evolution in the eye: Join the debate Proof of evolution? Read now Look evolution in the eye: Join the debate.

Article Level: 1 Introductory. Copyright: Dreamstime. Fluorescence imaging James Bruce describes how a natural fluorescent molecule, green fluorescent protein can highlight what is going on inside living cells Read now Fluorescence imaging. Copyright: BBC. Copyright: Production team. Invisible challenge Have you ever wanted to make something invisible?

Read now Invisible challenge. Become an OU student. Copyright information. Publication details Originally published : Monday, 14th February Last updated on : Friday, 30th August Be the first to post a comment Leave a comment. Sign in or create your OpenLearn account to join the discussion. But to get the bubbles really popping, you need some help. Bubbles form at nucleation sites and rise through the beverage until they pop at the surface.

A nucleation site can be anything from a tiny fiber from a towel to a speck of dust to the surfaces of the marble and raisin. The wrinkly raisin has more nucleation sites than the smooth marble. And more nucleation sites means more bubbles. The gas is used up more quickly when there are more nucleation sites, as in the glass with the raisin. In the glass with the smooth marble, there were fewer bubbles at any given moment, but the seltzer stayed bubbly for longer.

Which do you think will be bubblier: cold or warm seltzer water? Leave the other at room temperature. Grab the bottles and a friend and head outside this could get messy! At the same time, each of you should open one seltzer bottle. What happens? More of the carbon dioxide escapes as gas bubbles at room temperature when you open the bottle—this causes the seltzer to shoot out of the bottle and get someone very wet! The takeaway: When it comes time to open any bubbly beverage, get that bottle nice and cold, or be prepared to get wet!

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