Why does coke have more carbonation than other sodas?
542284
Tell me how your experiment was carried out to derive at the conclusion that Coke has the highest carbonation.
189354
I discussed this experiment with some of my colleagues and we think that the CO2 (carbon dioxide) causes a stirring effect which distributes the temperature more evenly in the soda. The ice cubes serve as nucleation sites for the bubbles (a place for bubbles to grow). As the bubbles grow and then release they cause the ice cubes to circulate in the liquid. This circulation causes the warmer layer below the ice to mix with the colder upper layer of soda and ice. Have you ever noticed that when you use a straw to drink a liquid that the liquid at at the bottom of the cup is warm and requires a stir to evenly distibute the cooling? The "still" beverages (water and tea have no bubbles) will have a cold layer on top next to the ice and a warmer layer on the bottom. This would cause the ice to melt slower.\n\nHere is an experiment to try. Allow some soda to get flat overnite, then try the experiment again.\n\nKeep in mind that temperature is the average kinetic energy of the particles in a substance, whereas heat is the total energy of all the particles. The air and water may have particles moving the same speeds, but the water has more heat because there are more particles. \n\nPicture it this way. The ice melts as fast moving particles slam into the slow moving ice particles. As in any collision, some of the energy is transferred to the ice particle, and with its new energy it can break out of the crystal and flow as a liquid water molecule. \n\nTo make the ice melt faster, you can use hotter (faster moving) particles to slam into it. This is why the ice melts faster on a hot day than a cold one. Alternatively, you can just use more collisions. The water is much more dense than the air, with many more particles per cubic millimeter. Thus even though the water molecules have the same kinetic energy as the air particles, there are many more of them hitting the ice each second, and the ice melts faster.
141190
At equal amounts, baking soda drops the freezing point of water more, which, in a way, makes it melt faster.  \nLowering freezing point is a colligative property meaning that more particles means more lowering.  When baking soda (chemical formula NaHCO3) dissolves, it dissociates into 2 particles, Na+ and HCO3-, so it's like getting two particles for the price of one.
456391
Because it contains a lot of sugar which in turn takes a lot of water for your body to process,there for you use more water to digest the soda than you get from it!
1178203
I just watched them do an experiment on the news the other night.  They took a tube of mentos and held them over a bottle of Coke with a piece of paper between the tube and bottle.  They then pulled the paper away and the coke shot twenty feet in the air.  Looked like a lot of fun, but the reporter got soaked with Coke, so be aware of that.\n\nIt has to do with the sugar content of the mentos (or in your case the cotton candy) then when it comes in contact with the carbonic acid of coke causes a catalyst effect.  Although Coke already has a lot of sugar in it, it hasn't reached the point to simply make the Coke lose all its carbonation at once.
1005282
Yes, my son has done it numerous times.  He has discovered that you get better results with diet coke instead of diet pepsi.  I think there is more carbonation in the diet coke.  However, it does not explode, it creates a geyser that shoots anywhere from 3 to 20 feet into the air.
168070
I believe so.  Carbonation doesn't change the nutritional properties of water so it should be the same.
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;-)
85697
Beer foam is related to it's protein content.  soda had no protein so it doesn't foam at all.  there are also antifoam compounds that can be added to solutions with high protein to reduce the amount of foaming that occurs.
51536
I guess there is more than a few answers to this one so I'll give my opinion... \n\nI always heard the carbonation in the drinks caused the metabolism to slow sown, so it didn't really matter if it was soda, or carbonated water, you were supposed to avoid it during dieting.\n\nBut there are many other reasons not to drink it, one being it increases your chances of getting acid reflus, and Cancers of the esophagus, and stomach... and yet their commercials are allowed on tv and cigarette commercials aren't .. odd huh?
697296
Baking soda added to water raises the temperature slightly.\n\nBaking soda and water is exothermic and so the water gets a little warmer. This is because the binding energy of the chemical bonds of the products has an excess over the binding energy of the components. Therefore, energy is released and the water warms up.\n\n\nBaking soda is NaHCO3 and water is H2O. Added together you get NaOH and H2CO3 which are sodium hydroxide and carbonic acid. \n\nCarbonic acid is the fizz in soda. Eventually the mixture releases CO2 gas when the H2CO3 breaks down into H2O and CO2. The solution of H2O and CO2, if left alone uncorked, will lose its fizz. The water CO2 mixture will cool off slightly when the fizz (CO2) is released because the CO2 takes some energy with it. As the water evaporates it cools off because the warm molecules of water evaporate first! That's right! The warm ones!
1057664
Yes, the champagne or anything else such as soda pop, will lose its fizz faster at higher altitudes because the air pressure is less. The carbonation in soda is trapped CO2 molecules, which are trying to escape back into the air.  The more pressure there is on the surface of the liquid, the harder it is for the CO2 gas to escape.  When the pressure is less, it is easier to escape.
165465
explode or just burst? a bottle of carbonated drink bursts because the water in it freezes, water takes up more volume as ice so breaks the bottle.
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.
265586
I think the fact that soda is carbonated makes it fizz.
285216
Sort of. The first reaction that will take place is that the carbonic acid in the Coca Cola will actually remove copper oxides and clean the copper. With enough time (and enough carbonic acid), it will produce a different reaction, forming copper carbonate:\n\nHere is the reaction:\nCO2(gas) + H2O(liquid)  ->  H2CO3(aq) \n(this is the carbonic acid in Coca Cola)\n\nH2CO3(aq) + Cu(solid) <->  CuCO3(solid) + H2(gas)\n\nThis reaction will reach an equilibrium and proceed both directions. \n\nThe acid in the Coke is not actually responsible for the reaction, because the +H does not have an active role in the reaction. The carbonate ion does oxidize the copper, although the reaction is relatively slow. \n\nCoke also contains phosphoric acid. Phosphoric acid is also quite good at removing layers of oxides but it too is a weak acid. The concentration of phosphoric acid in Coke is quite low, about 0.2 % so there is not enough to have a significant reaction with the copper.
779580
Coke is so much crisper than Pepsi. It makes my taste buds sing for more as it gently flows down my throat.