Fizzing

Carbon Dioxide. Carbon dioxide [124-38-9] provides soft drinks with a pungent taste, acidic bite, and sparkling fizz. Carbon dioxide (qv) also acts as a preservative against yeast, mold, and bacteria. The carbon dioxide used ia soft drinks must be food-grade and free of impurities that may affect the taste or odor of the final product. 

You can observe heterogeneous nucleation easily in carbonated drinks like "fizzy" lemonade. These contain carbon dioxide which is dissolved in the drink under pressure. When a new bottle is opened the pressure on the liquid immediately drops to that of the atmosphere. The liquid becomes supersaturated with gas, and a driving force exists for the gas to come out of solution in the form of bubbles. The materials used for lemonade bottles - glass or plastic - are poor catalysts for the heterogeneous nucleation of gas bubbles and are usually very clean, so you can swallow the drink before it loses its "fizz". But ordinary blackboard chalk (for example), is an excellent former of bubbles. If you drop such a nucleant into a newly opened bottle of carbonated beverage, spectacular heterogeneous nucleation ensues. Perhaps it is better put another way. Chalk makes lemonade fizz up. 

Moulinierseide,/, thrown silk, moussieren, v.i. effervesce, froth, sparkle, fizz, moussierend, p.a. effervescent, sparkling, frothing. 

Musselin, m, muslin, miissen, v.i. must, be obliged, ought, mussieren, v.i. efierveace, sparkle, fizz, miissig, a. Idle. 

Schaum-bestflndigkeit, /. foam-holding capacity. -bier, n. foaming beer, -bildner, m. frothing agent, foamer. -bildtmg. /. formation of foam or froth, -blaae, /. bubble, -brecher, m. foam breaker, froth killer, schaumen, v.i. froth, foam (of wine, etc.) sparkle, fizz (of soap) lather. — v.t. skim, scum. 

ZiBch, m. hiss, sizz, fizz, sizzle, whiz, zischen, v.i. hiss, sizz, fizz, sizzle, whiz. ZiBsoide, /. cissoid. 

The diamond fizz is Champagne with the juice of a lemon and a teaspoon of sugar. The black velvet adds Guinness stout. My favorite, the stratosphere (who wouldn t try it to find out ), calls for creme Yvette, which is produced from Parma violets and turns out a purple cocktail. You garnish it with cloves. 

I ordered the Campari d Asti, a bright copper-colored drink, which is a Campari and soda with ultra-soda Moscato d Asti. It s a logical idea, and it s good. I also tried the Raspberry Gin Fizz, which has fresh raspberries muddled into it and a wallop of fresh mint. Also good. 

Mr. Dexheimer s fizz s uniqueness, though, is its color—not a light raspberry soda-pop red, but a deep, mature, Baroque painter s red. Like blood, or velvet. That s when the experts stepped in. 

The Southside has the easy fit of a child s signet ring. Not adult like a cocktail, but two ounces of responsibility nevertheless. The fresh mint is a reality check in what could otherwise be a lemonade. Liberals make it with lime. A Southside Fizz is topped with seltzer, like a bromide. 

A Southside Fizz is only promoted by establishments that want to conserve their mix. Also, some establishments will use crushed ice, mint leaves and rum (with lemon juice) and blend in a blender. This is also unsatisfactory, as the crushed ice immediately melts and leaves one with the impression that one is drinking a watered-down lemonade. Also, the task of removing tiny bits of mint from your tongue detracts from the enjoyment. Another important hint do not take shortcuts. To save time, some clubs will use frozen lemon juice or lemonade. Any purist who knows the real thing will spot it immediately. Rather than embarrass their host or hostess, he or she will say nothing. But the next time they are invited, he or she will probably order a gin and tonic. 

Fizz, Raspberry Gin, 56 French Martini, 206 French Mojito, 17 French 75, 13... 

Gibson, The, 187 Gimlet, The, 181 Gin Blossom, 178 Gin Fizz, Raspberry, 56 Ginger Daiquiri, 110 Ginger Snap, Blenheim Rum, 155... 

Raspberry Caipiruska, 16 Raspberry Gin Fizz, 56 Red Lemon, 209 Red Snapper, 193... 

Kind of Blue, 184 Long Island Iced Tea, 32 Martin Luther, 91 The Martini, 165 Raspberry Gin Fizz, 56 The Silver King, 97 Singapore Sling, 141 Southside, 120 Ten Sage, 190 The Tuxedo, 172... 

S.K. Sinha W.D. Patwardhan, Explosiv-stoffe 16 (10), 223-25 (1968) CA 70,49144 (1969) The mechanism causing the plateau effect in the combustion of proplnts with ad-mixt of Pb compds (ie, the independence of pressure of the combustion rate in a certain range) is discussed. This effect is caused by the transport of free Pb alkyl radicals from the foam zone to the fizz zone, which decomn there, causing a more efficient combustion, and increase the temp of this zone by reaction1 with NO. An increase of pressure is assumed to displace the free radicals from this zone because of the increase of the collision rate . this leads... 

Carbonate in boilers usually is present as a hard, dense, white to tan or brown calcite scale (CaC03). A tan to brown color usually indicates the presence of iron. Samples of scales and deposits normally fizz when tested with concentrated muriatic acid (hydrochloric acid, HC1) if carbonate is present, although some preliminary heating may be required. 

Phosphate-based sludges and deposits such as hydroxyapatite [Ca10(OH)2(PO4)6] and tricalcium phosphate [Ca3(P04)2] usually dissolve to some degree when tested with concentrated HC1, but there is no fizz . 

If effervescent tablets are prescribed, place the tablet in 4 to 8 oz of cold water or juice Wait until the fizzing stops before drinking. Sip the liquid during a period of 5 to 10 minutes. 

In canned whipping cream, the gas nitrous oxide is used as both a propellant and a whipping agent. Nitrous oxide under pressure dissolves in the fats in the cream, and comes out of solution (like fizzing carbon dioxide in a soda) when the pressure is released. The bubbles of nitrous oxide instantly whip the cream into foam. 

Acid rain not only harms plants and animals, but also it can destroy buildings and statues. Limestone and marble, common building materials, are easily dissolved by acids. Try this Put a drop of vinegar on a piece of chalk. Notice how the chalk fizzes and dissolves when exposed to the acetic acid in vinegar. That is because chalk, like limestone and marble, is mainly composed of calcium carbonate ... 

This Web site provides a collection of science experiments you can do at home, including making a red cabbage pH indicator, removing tarnish from silver, and making things fizz and foam. 

The burning mechanism of composite propellants differs from that described above. There is no exothermic reaction which can lead to a self-sustaining fizz zone. Instead, the first process appears to be the softening and breakdown of the organic binder/fuel which surrounds the ammonium perchlorate particles. Particles of propellant become detached and enter the flame. The binder is pyrolysed and the ammonium perchlorate broken down, initially to ammonia and perchloric acid. The main chemical reaction is thus in the gas phase, between the initial dissociation products. 

Fizz zone. In the burning of propellants, the zone in which the solid propellant is converted to gaseous intermediates (see p. 182). 

What causes the fizz when an antacid is added to water See p. 116. 

TI What Causes the Fizz When an Antacid Is Added to Water ... 

The familiar fizzing action that occurs as an antacid tablet dissolves in water is the result of a chemical reaction involving the ingredients in the tablet. 

---