Fizzy, lolly

Sherbet and sweets yielding a fizzy sensation in the mouth generally contain two components, an acid and a simple carbonate or bicarbonate. A typical reaction of an acid with a carbonate is effervescence the generation of gaseous carbon dioxide. In a well-known brand of British fizzy lolly , the base is sodium bicarbonate and the acid is malic acid (IV). Ascorbic acid (vitamin C) is another common acid included within sherbet. 

The acid and the bicarbonate dissolve in saliva as soon as the fizzy lolly is placed in the mouth. If we abbreviate the malic acid to HM (M being the maliate anion), the fizzing reaction in the mouth is described by... 

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See also in sourсe #XX -- [ ]

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