Club soda

The French Mojito was served initially at the Hotel Plaza Athenee, and Mr. Ducasse and his team have brought the new mojito with them to New York. It very simply substitutes Champagne for club soda, and it works, to brilliant effect. 

Stir all die ingredients, except club soda, with ice. Strain into a Collins glass fdled diree-quarters full widi fresh ice and top off with club soda. 

But bourbon and a squeeze of lemon give the soda s vegetal flavor a subtlety that would have surprised Dr. Brown. It s a whiskey Collins, which is mixed with club soda, but less anemic. Papa—the kid s gonna live ... 

Gin sort of has an aromatic floral edge to it, and they complement that nicely, Mr. Stuart said. The secret, I would say—and the surprise—is the touch of grenadine, which mellows the gin and makes it palatable to a gin novice. Tonic water and club soda in tandem give the Bombardier a light sparkle. 

Combine the gin and blueberry puree in a cocktail shaker with ice. Shake until chilled and strain into a highball glass filled with ice. Top off with club soda. Garnish with blueberries. 

A chemical reaction in which the products react to re-form the original reactants is called a reversible reaction. For example, club soda is a mixture of carbon dioxide gas and water. The water and carbon dioxide react forming carbonic acid (H2C03). Carbonic acid decomposes to again form water and carbon dioxide. A state of equilibrium is reached in which the amounts of carbonic acid, water, and carbon dioxide remain constant. The overall reaction can be written as follows. 

How can you know whether reactants or products are favored in a reaction at equilibrium The answer depends upon the reaction. For the club soda reaction, a measurement of pH indicates the amount of acid present in a solution. The lower the pH, the more acid is present. 

Read the entire laboratory activity. Form a hypothesis about how a stress can be applied to club soda to shift the equilibrium. Form a second hypothesis about what substance can be removed from this reaction to prevent equilibrium. Record your hypotheses in the next column. 

Observe the contents of an unopened bottle of club soda at room temperature. 

Pour 5 mL of room-temperature club soda into one clean, dry test tube and 5 mL of cold club soda into another clean, dry test tube. 

After 2 minutes, test the pH of the club soda in each test tube. Record these values in Data Table 1. 

Carefully heat the test tube of cold club soda to boiling. Allow the contents of the tube to cool to room temperature and again test and record the pH in Data Table 1. 

Cold club soda Room-temperature club soda... 

Compare the appearance of the contents of the two unopened bottles of club soda. 

Describe what happens as the caps of the two bottles of club soda are loosened and then removed. 

Observing and Inferring Describe the stress that caused an equilibrium shift when the bottle of club soda was opened. 

Collecting and Interpreting Data Account for the pH of the club soda before heating and then after heating. 

Observing and Inferring Describe the appearance of the club soda as it was being heated. 

Observing and Inferring What gas was released as the club soda was heated ... 

Properties and handling. Ethyl alcohol is a colorless, flammable liquid (good for flam be ) having a characteristic odor nearly universally recognizable. It is soluble in water (and club soda) in all proportions. Its commercially available as 190 proof (the 95% ethyl alcohol-water azeotrope) and absolute (200 proof). It is frequently denatured to avoid the high tax associated with 190 and 200 proof grades. Methanol and/or sometimes formaldehyde are common denaturants used to prevent consumption as an alcoholic beverage. 

ROSEMARY DUMPLINGS 4 eggs, separated 2 cups matzo meal 2 ounces foie gras fat 4 ounces club soda 2 sprigs rosemary, diced to dust 2 scallions, sliced as thin as possible... 

In an aluminum bowl, using a rubber spatula, combine the egg yolks, matzo, foie gras fat, club soda, rosemary, scallions, and salt and pepper to taste. 

Pressure has a dramatic affect on the solubility of gaseous solutes in liquid solvents. As pressure increases, the solubility of a gaseous solute in a liquid solvent increases. You have no doubt observed this phenomenon when opening a carbonated beverage. Have you noticed that when you open a bottle of champagne (or soda pop, or beer, or club soda), small bubbles of carbon dioxide gas start to form That pop you hear when removing the cork is caused by the escape of excess carbon dioxide gas from the bottle. When the gas escapes, the pressure in the container decreases. With less pressure, the solubility of the carbon dioxide dissolved in the wine decreases. As the carbon dioxide comes out of the solution, it forms those tiny (wonderful) little bubbles. Since solids and liquids are not very compressible, at least not compared to gases, pressure has very little effect on the solubility of solid and liquid solutes. 

Repeat the same procedure with 0.1 M acetic acid, 0.1 M sodium acetate, 0.1 M carbonic acid (or club soda or seltzer), 0.1 M sodium bicarbonate, 0.1 M ammonia, and 0.1 M NaOH. For each solution, use a different depression of the spot plate. Record your results on the Report Sheet (1). 

In a large glass, mix 2 tablespoons of chocolate syrup and 1 tablespoon of cocoa powder until the cocoa is completely blended. Next add 4 ounces of cold nonfat milk and stir. Now add 4 ounces of cold club soda (sparkling water) followed by another 4 ounces of cold milk. Stir it gently to save the bubbles. Serve it with ice cubes or plain, and sip it through a straw for authenticity. 

State whether you would use Raoull s law or Henry s law to perform vapor-liquid equilibrium calculations for each component in the following liquid mixtures (a) water and dissolved nitrogen (b) hexane, octane, and decane and (c) club soda or any other carbonated beverage. 

If you observe an unopened bottle of club soda, the liquid inside looks just like pure water. However, when you ruiscrew the cap, small bubbles of gas appear throughout the liquid and rise to the top. If the club soda is warm, the fizziness can be so intense that the liquid rises up and spurts out the top. Figure 13.26 explains this sort of behavior. 

The solubility of a gas in a liquid depends on the pressure of the gas pushing down on the liquid. The higher the pressure, the more soluble is the gas. For solutions of gases in liquids, gas solubility decreases as temperature increases. That s why club soda fizzes more vigorously when it is warm. The dependence of gas solubility on temperature and pressure is important in a number of areas, as shown in Figure 13.26. 

The club soda (left) is a solution of carbon dioxide in water. In the unopened bottle, the gas is dissolved under pressure in the water. When the bottle is opened, the carbon dioxide gas trapped above the liquid escapes and the pressure drops. The solution is now supersaturated in carbon dioxide. Some of the dissolved carbon dioxide reenters the gaseous state and forms the bubbles that you see. ... 

Liquid solutions salt water, iced tea, club soda Solid solutions brass, 14 K gold, bronze, stainless steel... 

FIGURE 9.1 Acidity of some household products. A few drops of an acid-base indicator have been added to water solutions of each of the products, the indicator color shows that the club soda is more acidic than the vinegar and the cleaning solution is slightly basic. 

Figure 18 3D PCA plot discriminating various beverage analytes. Abbreviations—A W RB, A W Root Beer CDTW, Canada Dry Tonic Water CDCS, Canada Dry Club Soda LCSW, LaCroix Sparkling Water. (Reproduced from Ref. 49. American Chemical Society, 2007.)...

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