Fizzy, drink

Why does a fizzy drink lose its fizz and go fiat ... 

Figure 5.14 In a bottle of fizzy drink, carbon dioxide is partitioned between the gas and the solution phases...

A bottle of fizzy drink going flat is a fairly trivial example of partition, but the principle is vital to processes such as reactions in two-phase media or the operation of a high-performance liquid chromatography column. 

A fizzy drink goes flat after opening it several times because the water is depleted of C02. 

Gaseous oxygen readily partitions with oxygen dissolved in solution, in much the same way as the partitioning of CO2 in the fizzy-drink example above. The exact amount of oxygen in solution depends on the value of K(partition) > which itself depends on the temperature. 

By adjustment of the injection time and duration, PET bottles too can be pressurised in this way when they are used for non-carbonated products. The advantage of nitrogen is that the gas does not go into solution with the product to change a still product into a fizzy drink. 

When you pour out a glass of fizzy drink, the frothy part at the top of the drink is a gas/liquid mixture called a foam. The gas, carbon dioxide, has formed tiny bubbles in the liquid but has not dissolved in it. If left to stand, foams like this one collapse as the tiny bubbles join together to form bigger bubbles which then escape. It is possible to form solid foams where the gases are trapped in a solid structure. This happens in foam rubber and bread (Figure 2.38). 

Phosphoric acid, used in fizzy drinks, is produced in its food quality only by a small number of firms such as FMC and Stauffer, an activity taken over by Rhone-Poulenc in the United States, and by Prayon in Belgium. 

A healthy 17-year-old boy, who complained of dental sensitivity that occurred only when he consumed fizzy drinks, presented with marked tooth wear. All the teeth were involved, especially the premolars and permanent molars. He ate a poorly balanced diet, with 500 ml carbonated drinks twice daily. He subsequently admitted to frequent MDMA abuse. 

Explain the reasons why the labels Drink cool or Store in a cold place appear on cans/bottles of fizzy drinks ... 

Maujean, A., Gomerieux, T., and Gamier, J.M. (1988). A survey of the durability and quality of foam in sparkling wines. I. Adjustment of a technique to measure the spontaneous as well as provoked effervescence in fizzy drinks. Bull. I OIV, 61, 25-35. 

The presence of food in the stomach and intestine delay the absorption. The nature of the drink can also influence the amount of alcohol absorbed and how quickly it is absorbed. With fizzy drinks, like champagne and spirits mixed with fizzy soft drinks such as tonic water, the alcohol is absorbed more rapidly. With neat spirits, more alcohol is exhaled before it is absorbed from the mouth and throat, and the amount absorbed will often be less. 

Liquid Gas Fizzy drinks (t. g. carbon dioxide in water)... 

Also at risk of hemolysis are patients with glucose-6-phosphate dehydrogenase deficiency, in whom ascorbic acid can denature hemoglobin and reduce erythrocjde glutathione concentrations one such case proved fatal (18). This was further demonstrated by reports of hemolytic effects (19) in two young subjects with glucose-6-phosphate dehydrogenase deficiency hemolysis was induced by excessive intake of fizzy drinks fortified with ascorbic acid (20). 

It comes in the form of a white silky-looking solid and is used as an antiseptic and antifungal agent or as a preservative in some fizzy drinks. 

All kind of fizzy drinks (cola, mineral water, etc.) contain carbonic acid. Under lowered pressures carbonic acid decomposes to C02 and HzO. 

Used in Drinking chocolate, fizzy drinks and fruit beverages... 

CO2 fizzy drinks maker. CO2 is injected from the gas cylinder at above atmospheric pressure. The dissolved CO2 makes the drinks fizzy, and contributes to the tangy taste. 

Citric acid, a weak acid, is a constituent of fizzy drinks. Would you use bromocresol green indicator in titrations involving citric acid and potassium hydroxide ... 

II) Carbonated water (provided by home fizzy drink dispensers) consists of water saturated with CO2. Water saturated with CO2 at 20 °C contains 4.0 X 10 mol of dissolved gas per dm of solution. Calculate the pH of carbonated water at this temperature. 

Polyester polymers are materials which exhibit various chemistries but all contain ester linkages in the polymer chain. They have attained industrial importance as moulded materials, fibres, packaging film and as structural materials which are reinforced with fibres and fillers. Chemists, John Rex Whinfield and James Tennant Dickson, employees of the Calico Printer s Association of Manchester, patented polyethylene terephthalate in 1941, after advancing the early research of Wallace Carothers. Poly (ethylene terephthalate) is the basis of polyester fibres and fizzy drinks botdes. The first polyester fibre known as Terylene was also developed in 1941. 

As crystalline materials melt, their appearance transforms from opaque to transparent because the ordered structure is lost Highly amorphous polymers, including acryhcs, polycarbonate, and polystyrene do not form crystals, so are transparent (Figure 4.6). An exception is crystalline polyester poly (ethylene terephthalate) used in fizzy drinks botdes, which is transparent because its crystals are too small to interfere with hght waves. Fillers and additives usually decrease the light transmission of a plastic by scattering incident light. 

A PET/PETE poly (ethylene terephthalate), e.g. fizzy drink bottles and oven-ready meal trays... 

Fizzy drink bottles, beer bottles, audio and video film, movie film, photographic film, metallized balloons and packaging, credit cards, clothing, carpet, fleece, vehicle body panels, boat hulls, surfboards, roofing, sails, tennis rackets. 

Imagine that you work for a beverage company that produces a number of popular fizzy drinks. The secret to your drinks lie in two proprietary chemicals, which collectively give the drinks their unique characteristics ... 

A fizzy drink is a useful example to illustrate dynamic equilibrium. In maldng a fizzy drink, carbon dioxide gas is pumped into the liquid, at a pressure above atmospheric pressure. The gas dissolves ... 

If the bottle is shaken, the kinetic energy of the contents increases. This also disturbs the equilibrium, and helps to explain why a shaken fizzy drink bottle, especially on a hot day, can create significant fizz , and even explode when opened. 

When talking to students about the concept of equilibrium in a fizzy drinks bottle, it can be useful to ask the following questions about the full botde to monitor their understanding ... 

Why should a full fizzy drink botde be kept cool ... 

What happens when a full fizzy drink bottle gets hot ... 

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