A soft drink is made by dissolving CO2 at 3.00 atm in a flavoured sugar solution and sealed in?
449048
P1 x V1 / T1 = P2 x V2 / T2\n\nYou have all you need.  Calculate it.
321271
well, when they make the soda, they inject carbon dioxide (the gas you exhale as a waste-product of respiration) at a pressure of several atmospheres (atmospheres are just a way of measuring pressure, the earth exerts a pressure of 1 atmosphere at sea-level, less pressure above sea-level, and more below it).  So the CO2 (carbon-dioxide) is injected at a pressure several times greater than normal.  CO2 easily dissolves into most liquids at normal atmospheric pressure, but even more so at greater pressures, therefor allowing larger volumes of gas to be dissolved into said liquid (it also dissolves more easily into colder liquids, which is why cold soda has more "fizz" than warmer ones).  Now that the CO2 is in solution, the container is sealed, so the atmospheric pressure is higher than that outside of the container.  When the container is opened, the pressure is equalized, and these large volumes of CO2 come out of solution, forming small bubbles, releasing the CO2 into the air, as the increased atmospheric pressure is no longer present to keep the CO2 in solution.  Now when you drink it, these small bubbles of CO2 hit your tongue, and the actual "taste" of the fizz, is actually a mild burning sensation caused by carbonic acid.  And that is why soda pop fizzes.  On a related side-note, this is in essence what happens to scuba divers who experience decompression sickness, or "the bends".  Gases which are constantly present in our bodies (in this case we are concerned with the nitrogen that is present), exhibit similar properties to CO2.  As the diver descends, he is increased to increasing pressure, much more so than elevation changes on land, since water is many times heavier and denser than air.  As the pressure increases, more and more nitrogen is absorbed and put into solution in the diver's body tissues.  When it comes time for the diver to ascend to the surface, he must do so slowly, if he does not, the effect is similar to what happens when you open a soda.  If he ascends at a normal pace, the nitrogen is easily released, but if he ascends to quickly, the sudden change in pressure causes the nitrogen to be released very rapidly, therefor forming small nitrogen bubbles in the various body tissues.  In effect, he has been opened like a can of soda.  These bubbles can form in any tissue, leading to extreme pain, deformity (if enough bubbles are formed in the bones), paralysis (if enough bubbles are formed in the spinal column or other major nerve clusters), or even death (if enough bubbles form in the brain).  I hope this answers your questions!
554057
Carbonic acid formed by the CO2 in the soda.
607430
The freezing point of a solution is always lower than that of the pure solvent.Since coffee creamer or sugar are solute masses in a pure solvent like water the freezing point of the solution is less than 0 deg Celsius
905977
While it lowers the mp of water as stated earlier (a colligative property), more importantly, the dissolving process (measured by heat of solvation) is endothermic.  It takes energy to separate the ions in the salt (solute).  That energy comes from the solvent (water).\n\nTherefore, the solution cools.  (BTW, the salt goes into the cooling or refrigerant bath, not the edible product itself).\n\nIf you start with ice water(0 C), then you end up cooler than zero.  At those temps, the fatty emulsion of protein and water (aka cream) (as well as sugar and flavoring) solidifies.\n\nYum, yum and enjoy.
582636
Try dissolving sugar in water then freezing it this is a solid solution. The solute is the sugar and the water is the solvent
493932
Actually, the CO2 is not in liquid form.  The CO2 molecules are trapped in the liquid.  That is why you can actually see the CO2 rise to the top of the soda.\n\nWhen you shake the bottle, you are releasing a large volume of the CO2 molecules.  However, you might wonder why the pressure just stays the same since nothing has been added to the bottle.  What's the difference between the CO2 molecules being in the liquid or in the air space above it?  Quite a bit of difference.\n\nWhen the CO2 is in the liquid, it is not able to expand like  a gas.  It does take up space in the liquid, but the liquid keeps it in a more confined space.  When the CO2 escapes the liquid, it now fills the air space as a gas pushing in all directions.  It is now able to expand like a normal gas which is why you get more pressure.
112071
Heating the soda will easily drive the CO2 from solution.  \nCO2 is not naturally very soluble in water because it is nonpolar, while water is polar, and for gases, heating decreases solubility enough to allow nearly all of it to come out from solution.
1025763
Mentos is not very dense and has air pockets in it.  Soda has a low pH and is considered much more acidic than the mentos mint, which is basic enough such that it gets dissolved by your own saliva.  When acids and bases mix, fizzing bubbling usually occurs.  In this case, carbon dioxide builds up in a sealed 2 liter bottle of soda.  The gas is building up and trying to escape, and with help of a little agitation, it ends up bursting through the top of the bottle.
1159169
The pH of distilled water is lower than we expect, because the CO2 from atmosphere dissolves in it, to form an acidic compound. These are the reactions that take place:\nCO2 + H2O ----------> H2CO3\nH2CO3 + H2O ----------> HCO3- + H3O+\nHCO3- + H2O ----------> CO3 2-  + H3O+\nThe ions H3O+ give an acidic character to the distilled water
123542
it is because as i remembered, of the pressure of air locked inside the bottle.. bubbles represents carbon...Fizzy drinks (carbonated beverages) are produced by injecting carbon dioxide into the drink at several atmospheres. Carbon dioxide dissolves readily at normal atmospheric pressure, particularly in cold beverages, but far more so at high pressure and large volumes of gas can be dissolved. When the pressure is released the carbon dioxide comes out of solution forming numerous bubbles and begins releasing the carbon dioxide back into the atmosphere. After many minutes most of the carbon dioxide has been released and the drink is said to be 'flat'.\n\n;-)
271065
When in the bottle or can the solution is in equilibrium with the partial pressure of C02 equal to the pressure in the can. When the can is opened the pressure in the can drops (the ffffft or hiss sound you hear) and now the partial pressure of C02 in the soda solution is greater than the atmospheric pressure. This results in C02 coming out of solution, which causes bubbles to form. The bubbles represent a separate phase, which is a heterogeneous mixture rather than the homogeneous mixture prior to opening.\nNote that the CO2 levels does not completely equilibrate upon opening. Once the solution has come nearly to equilibrium (re CO2), the soda is said to have 'gone flat' and is no longer fizzy.\n\nI'm not sure the presence of oxygen has anything to do with this phenomenon.
847061
a-CO2 (supersaturated)\nb-There are many, however judging from all the answers I'd guess CO2 is what your are looking for here.\nc-CO2 (frozen)\nd-CO2 (freon [or some other fluorocarbon] in the old days, but no more!)\ne-CO2 (waste from yeast fermenting)\n\nJust for fun, other decaffeinates are:Methylene Chloride, Ethyl Acetate, Carbon, and Triglycerides.\n\nGet an "A".
611774
The *proprietary* cola syrup is mixed into carbonated water.\n\nThe precise ingredient list for Coca Cola is a closely guarded trade secret.
436514
Water and Carbon dioxide. With the help of an enzyme called carbonic anhydrase.
1014216
The release of CO2 gas in from the pop will make small crystals out of the sugar and syrup solution because of an increase in the freezing point of the solution.  But your freezer is likely to be a bit colder than 3.3 degrees, maybe between 1 and 2.5.
982688
co2 is combined with water(h2o) and light to make glucose(c6h12o6), for food. This is a little simplified.