[media]http://www.youtube.com/watch?v=WEVg-bzVTlY[/media]
It was fizzy
Did you just discover the video function on your mobile phone?
Fucking fizzineess how does it work
[QUOTE=Lexinator;29795604]Fucking fizzineess how does it work[/QUOTE]
Carbon dioxide and water form carbonic acid (H2CO3),[2] which gives the water a slightly sour taste with a pH between 3 and 4.[3] An alkaline salt, such as sodium bicarbonate, may be added to soda water to reduce its acidity.
Carbon dioxide dissolved in water at a low concentration (0.2%–1.0%) cannot be tasted by humans, but the sour flavor of carbonic acid can be. The addition of a sodium or potassium salt can neutralize some of the acidic flavor of drinks that are made with soda water.
The process of dissolving carbon dioxide in water is called carbonation. Commercial soda water in siphons is made by chilling filtered plain water to 8 °C (46 °F), adding a sodium or potassium based alkaline compound such as sodium bicarbonate to reduce acidity, and then pressurizing the water with carbon dioxide. The gas dissolves in the water, and a top-off fill of carbon dioxide is added to finally pressurize the siphon to approximately 120 pounds per square inch (830 kPa), some 30–40 psi (210–280 kPa) higher than is present in fermenting champagne bottles.
In most modern restaurants and drinking establishments, soda water is often manufactured on-site using devices known as carbonators. Carbonators use filtered water and pressurize it to approximately 100 psi (690 kPa) using mechanical pumps. The pressurised water is stored in stainless steel vessels and CO2 is injected into the water producing carbonated water.
[QUOTE=Xenoyia v2;29795647]Carbon dioxide and water form carbonic acid (H2CO3),[2] which gives the water a slightly sour taste with a pH between 3 and 4.[3] An alkaline salt, such as sodium bicarbonate, may be added to soda water to reduce its acidity.
Carbon dioxide dissolved in water at a low concentration (0.2%–1.0%) cannot be tasted by humans, but the sour flavor of carbonic acid can be. The addition of a sodium or potassium salt can neutralize some of the acidic flavor of drinks that are made with soda water.
The process of dissolving carbon dioxide in water is called carbonation. Commercial soda water in siphons is made by chilling filtered plain water to 8 °C (46 °F), adding a sodium or potassium based alkaline compound such as sodium bicarbonate to reduce acidity, and then pressurizing the water with carbon dioxide. The gas dissolves in the water, and a top-off fill of carbon dioxide is added to finally pressurize the siphon to approximately 120 pounds per square inch (830 kPa), some 30–40 psi (210–280 kPa) higher than is present in fermenting champagne bottles.
In most modern restaurants and drinking establishments, soda water is often manufactured on-site using devices known as carbonators. Carbonators use filtered water and pressurize it to approximately 100 psi (690 kPa) using mechanical pumps. The pressurised water is stored in stainless steel vessels and CO2 is injected into the water producing carbonated water.[/QUOTE]
Thanks for educating me on fizz.
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