Manufacturing
Manufacturers add the fizz to soda in the bottling process by incorporating carbon dioxide and water into the can or bottle at a pressure of nearly 1,200 pounds per square inch. If you were to view to bottle before opening, you would notice very few bubbles appearing in the liquid. This is because the pressure inside the can or bottle causes the carbon dioxide to remain dissolved in the liquid.
The Trigger Effect
Opening the bottle or can creates a trigger effect that releases the pressure inside, allowing the carbon dioxide to break free from the liquid inside. This causes the carbon dioxide to rise to the surface and bubble. While bubbling, the excess carbon dioxide begins to escape into the air. In addition to the trigger effect set off by opening the can or bottle, shaking it before opening can create extra energy contained inside the can. This energy is known as kinetic energy. Once opened, this energy is released in greater amounts and can result in spewing over the top of the can or bottle.
Flattening of a Soda
The carbon dioxide and fizz in a soda can help to give it a tangy taste. Over time, the carbon dioxide escapes the bottle or can and the soda becomes "flat." This can occur naturally over time as the bubbles begin to seep to the surface, or it can be accelerated due to influences such as heat that cause the carbon dioxide to release more quickly. Adding ice cubes to the soda may also speed up the reaction, causing continuous fizz, particularly around the cube itself. To prevent a soda from going flat and losing its bubbly nature, keep the container cool and cover it tightly with a lid to prevent carbon dioxide from seeping out.
Tags: carbon dioxide, before opening, causes carbon, causes carbon dioxide, fizz soda