How is the solubility of carbon dioxide gas related to the temperature of the beverage?
922192
It'll cost you 2 balloons and 2 sodas to find out.\n\nSolubility almost always increases with temperature, but this rule doesn't work with most gases. In fact, in the case of carbon dioxide, it decreases. The bubbling that you see when you open a bottle is not an effect of the bottle warming to room temperature, though. Increased pressure also increases the solubility and this pressure is released upon removing the cap.
1096422
The fizz is a bunch of bubbles but they dont "explode" because of the static electricity in the hand. When the soda is made, you basically have a shit-load of carbonic acid in it. Carbonic acid is a fairly unstable substace. If you give it any reason, it will conver to carbon dioxide and water. so to keep it the carbonic acid form, the producers put a lot of preassure in the can. As soon as the can is opened a lot of the carbonic acid gets turned into carbon dioxide because you get rid of this preassure. This is evedent becasue you see the bubbles being formed when opening pop. All of the acid is not turned into CO2 though. Some of it get transformed due to the heat in the mouth (this is your fizz). if you stick a finger while pouring the drink, you are heating the pop thus creating the carbondioxide before it actually reaches your mouth. As a result you get to feel less amount of the fizz.
325430
When it can't absorb anything else.  The solubility depends, however, on the liquid, the temperature of the liquid, and the pressure of the liquid.
61232
Absorption describes the movement of a gas from the gas phase into a liquid. For example the absorption of acid gases into rain which result in acid rain.\nIt is effected by parameters like the pressure (increased pressure generally tends to give greater absorption i.e. more gas can move into the liquid - think of lemonade when you reduce the pressure by opening the bottle the CO2 undergoes the opposite of absorption, although some Co2 still remains dissolved). It is also effected by the temperature.\nIs is described by Henry's Law which, in simple terms, predicts the amount of a gas which will absorb into a liquid for a given pressure.
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.
687051
That could be determined by calculation based on the chemistry of the dissolve CO2, but that would become quite involved.  \n\nAnother way would be to measure the volume of CO2 given off by a known volume of Cola, and then factoring it up to he 2 L.  This could be done by collecting it into ann inverted test tube filled with water.  The CO2 would fill the tube and displace the water.\n\nOr else, guzzle a 2 L bottle, and measure the volume of the burp.
811149
Gases are ultimately soluble in each other as noted by the atmosphere. If the pressure is increased, the molecules will get closer together.  But, the solubility stays the same.
881033
This could be a tricky question because you should also add the information "Under 1 atm or ambient pressure" in front of the question because it is also related to the answer of your question in certain extent. At 1 atm and 25 deg C condition, the reason why CO2 is a gas at room temperature while water is a liquid at room temperature because they have different boiling points.\n\nCO2 has a boiling point (b.p.) of -78.5 deg C while water has a boiling point of 100 deg C. Under atmospheric pressure (1 atm or 760 torr) condition, room temperature (25 deg C) is higher than the boiling point of CO2 and lower than the boiling point of water, CO2 is a gas while H2O is liquid at room temperature. The main reason behind their very different boiling point has to do with how the molecules are interacting with each other. However, you should also aware that the state of CO2 being a gas and that of water being liquid at 25 deg C may not be valid for pressure other than 1 atm. If you keep increasing the surrounding pressure, CO2 can turn to liquid even at 25 deg C!!\n\nFor CO2, different molecules are attracted to each other by weak van der Waal's force and also dipole-dipole attraction.\n\nFor water molecules, apart from those two intermolecular bonds, hydrogen bonding is also available between different water molecules. Hydrogen bond is the strongest type of bond among all intermolecular bonds; this greatly increase the attraction between different water molecules, and hence, it has a much higher boiling point than CO2.
861257
different chemicals have different boiling points. while some chemicals boil at a very high temp, others boil at a low temp. once a chemical hits its boiling point it turns to a gas. so carbon dioxide has a very low boiling point and therefore is a gas at a temperature that is comfortable for us.\n\nat least i think that's what i understood from my high school sience class.
280940
Remember:\n\nH2CO3 <----> H20 + CO2 is an equilibrium\n\nThe bottle is pressurized with carbon dioxide, so the equilibrium is shifted towards the formation of carbonic acid. When the bottle is opened, the pressure of CO2 drops and the CO2 equilibrates with the atmosphere. That shifts the equilibrium to the right, and the drink slowly loses its carbonation. When you close the top, enough CO2 is created to recreate the setting of the equilibrium and most of the H2CO3 remains.\n\nThe biting taste is from the carbonic acid.
329063
Nearly correct answer:\n\nIt's not specifically the water that's of importance, it's the temperature of the water.  A cold beverage will cool down the gum, lowering its pliability.  Drinking a beverage at the same temperature as your mouth should have no effect on the gum.\n\n\nOverblown technical garble:\n\nAnother way to describe this phenomenon is to think of gum as a liquid that has a viscosity, as all fluids do.  Viscosity is inversely proportional to temperature (the higher the temperature, the lower the viscosity).  Gum is an interesting substance in that at a short time scale (a few seconds), it behaves like a solid, but at a longer time scale (several minutes) it will behave like a liquid and fill the shape of its container.  This touches on the subject of rheology, which is a segment of fluid mechanics.
116754
In a bottle of softdrink carbonic gas is filled under pressure. So you get the bubbles when you open it. The pressure decreases in the bottle when you open it and so the volume increases.\nIt's due to Volume to Pressure's Inverse Proportionality.
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.
237697
O.k., so you are given the final temperature (-0.430 C). Since the freezing point of water is usually O degrees C, the temperature decrease is 0.43 degrees C. Like in the other problem, let's set up some dimensional analysis.\n\n(0.43 deg.C decr)*(1 mole compound / 1.86 deg.C decr) = X\n\nHere X would equal 0.23 moles compound\n\nNext, you want to find the grams of solute in solution.\n\n(8.02g solute/0.861 kg solvent) = Y\n\nY here is equal to 9.31 g compound/kg solution\n\nNow that you have the mass in grams and the number of moles of the solute, you can divide Y by X, which gives the units for molecular mass (g/ mol.)\n\nThe answer should be around 40.48 g/mol. The solute cannot be determined from this information because no additional information is given concerning what is most likely a compound (not a pure element).
908873
b\nThe concentration of the gas in the liquid is at equilibrium when the vapor pressure of the gas above the liquid equals the vapor pressure of the gas in the liquid.  Increasing the pressure above the liquid changes the equilibrium and  more gas is absorbed by the liquid.
239379
well gases like CO2 (carbon dioxide) is dissolved in soda that's why you get the bubbly feeling. However, in order to dissolve gasses in sodas and other liquids, you need high pressure and low temperature. When temperature is low gas particles (CO2) don't have much kinetic energy so it is able to dissolve better. When pressure is high it forces the gas particles (CO2) to dissolve into the soda since there is no where else to go in the can.
1127009
This would depend on the temperature of the water.  As temperature increases the amount of sugar soluble in the water increases.  Take a look at this link: http://www.shorstmeyer.com/msj/geo130/water/water.html\nfor a graph showing the solubility of sucrose in water over a temperature range of 0 to 100 degrees C.  The range is just under 200g/100ml water at 0 degrees up to 500g/100 ml water at 100 degrees.