How does carbonated water get its bubbles?  Is it natural or something added?
403875
It can be natural or added during the bottling process
464536
this is a very good question, i never thought of it this way.\n\nI think the level will increase but very small amount.\n\nCO2 is being added to the water and forming H2CO3, this is staying in solution. So nothing is lost, only CO2 is being added. The density will be a little higher now, so the volume will not change by much, but should be on the postive side.\n\nOnly about one mole of CO2 can be put into solution at room temperture, which isnt much. So any change in density and volume will be very small.\nWill take too much of my time to work out the excact numbers, but what a good question.
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.
314656
When you blow into it , you actually blow in carbon-di-oxide which reacts with limewater making it chalky.The reaction is as follows-\n\nLimewater + Carbon-di-oxide ----- Calcium Carbonate
556558
Not the surface area of the water in the bowl, the vacuum in the bottle, or partial vacuum and the height of water in the bowl. The bottle will let air from the bowl in as soon as the water in the bowl drops...see the bubbles?
84665
Air bubbles float up in water due to buoyancy because they displace the weight of water equal to their volume.  Water pressure is greated at greater depths therefore there is slightly more hydraulic pressure upwards on the bottom of the bubble than downwards on the top and the bubble is pushed upwards.  As the air bubble rises the pressure is reduced allowing the bubble to grow and it increases in volume and buoyancy as it travels to the surface.  This effect can also release and grow excess nitrogen in the blood of a diver causing growing nitrogen bubbles that cause great pain or even death and is called the bends (occurring especially in large joints that bend).\n\nOf course, soap bubbles float up in air due to air currents.  In a still room they float down to the floor and pop!
161280
Same reason a water bottle will crack(water expands when frozen), the only difference is the carbonated drinks aren't completely frozen so it leaks everywhere.
22783
The bubbles are not "air" as most of the other answers claim; they are gaseous water, otherwise known as steam.  reverie's assertion about water pressure is also incorrect.  In a pot, the bubbles primarily form at the bottom of the pan because that's the hottest part of the pan and water.  The water there gets above the boiling point (212 F) and changes to steam.  At first, surface tension keeps the bubble stuck to the pan. But when enough steam is generated to make the bubble large enough, the bouancy of the bubble forces it to rise to the surface.
102988
Since Oxygen is a gas, it is less dense than water...hense it will float.\n\nIf you produced Oxygen underwater, as it is produced, it will buble up.  If you place some type of container (filled with water) above the bubbles, the Oxygen will collect there and displace (push out) the water.\n\nThis picture should give you the idea,\nhttp://intro.chem.okstate.edu/1314F00/Lecture/Chapter5/Gasoverwater1.GIF
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.
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.
162509
Dissolved mineral salts produce ions in most tap water.  The process of distillation evaporates pure water as steam and then recondenses it into liquid water as it cools.  The minerals and other impurities are left behind, so there won't be any ions in distilled water.
654154
1) the water in the tap is stored under pressure.\n\n2) there are gases dissolved in the water (at high pressure)\n\n3) when the water comes out of the tap, the pressure is reduced and the gases can now come out of solution, much like opening a carbonated soda.\n\nIf you wanted to avoid this, boil the water, then let it sit for a few hours. No bubbles will form because boiling removes all dissolved gases. Using this trick also allows you to make crystal-clear ice cubes - why? When all the air is removed by boiling and then the water is frozen, no dissolved air comes out in the freezing cube to make those 'whitish' bubbles. This is how commercial ice cubes are made.
1119841
The bubbles are actually bubbles of steam, not air.  Because of tiny bumps on the bottom of the pan, there are spots where the water gets hotter than in other spots, and it turns to steam bubbles.  These bubbles collect together and float up to the surface, where they "pop" and actually cool the water down a tiny bit.  This cooler (less hot) water sinks to the bottom, gets heated up into steam again, bubbles form, and so on.  So the bubbles won't boil out before the water is gone, because it's the water itself that's making the bubbles.
392814
exactly the same question was asked on brainiac, i was able to see it and it doesnt do anything tapping a soda can is useless\n\nhttp://www.g4tv.com/brainiac/episodes/4816/Episode_21_What_is_Faster.html\n\nhere a few links with tests of that question\nhttp://www.nerdygirl.com/sodascience.php\n\nquote : Based on the data we've collected (see Table 1), it seems certain that tapping has virtually no effect on the amount of foam one can expect from a soda can. The data in the Table 1 supports this -- you will notice, actually, that there is frequently more foam in the tapped cans than in the untapped cans.\nhttp://www.stevespanglerscience.com/experiment/00000024\nquote: Most people have learned to tap the top of the can before opening it. Scientifically speaking, THIS DOES NOTHING! However, tapping the side of the can knocks bubbles off the bottom and sides of the can, at which point they rise to the top. The trick is to dislodge the bubbles from the sidewalls and bottom of the can so they can float to the top of the can (because gas is lighter than liquid) and there is only a small amount of liquid blocking their escape when you open the can. Remember, SNAP the SIDE instead of tapping the top.\n\nas you can see it is scientifically proved that it is uselles :-)\n\nhttp://www.newton.dep.anl.gov/askasci/gen01/gen01124.htm\nmore proof\nand you will find even more if you search for : tapping soda can\nhope you like this answer\n\n:-)
140901
It will not produce any air bubbles if it has no H2O.If it has H2O,air bubbles will produce because the H2O molicules at the bottom get heated and it runs as the tail gets heated monkey and go to the top and it will send the next molecule in the bottom gets heated and comes to top and the whole cycle will be again repeate and repeate.
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.