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'{{Short description|Water containing dissolved carbon dioxide gas}} {{Redirect|Seltzer}} {{use mdy dates|date=June 2023}} [[File:Drinking glass 00118.gif|thumb|200px|Sparkling water showing its [[carbonation]], which may be either natural or artificially introduced]] {{External media | width = 210px | align = right | headerimage= | audio1 = [https://www.sciencehistory.org/distillations/podcast/fizzy-water "Fizzy Water"], ''Distillations'' Podcast Episode 217, [[Science History Institute]]}} '''Carbonated water''' (also known as '''soda water''', '''sparkling water''', '''fizzy water''', '''[[club soda]]''', '''water with gas''', in many places as '''mineral water''', or especially in the United States as '''seltzer''' or '''seltzer water''') is [[water]] containing dissolved [[carbon dioxide]] gas, either artificially injected under pressure or occurring due to natural geological processes. [[Carbonation]] causes small bubbles to form, giving the [[water]] an [[effervescence|effervescent]] quality. Common forms include sparkling natural [[mineral water]], [[club soda]], and commercially produced sparkling water.<ref>{{cite web |last1=Twilley |first1=Nicola |last2=Graber |first2=Cynthia |date=13 December 2016 |title=The Medical Origins of Seltzer |url=https://www.theatlantic.com/science/archive/2016/12/gettin-fizzy-with-it/510470/ |access-date=24 May 2019 |website=The Atlantic}}</ref> Club soda and sparkling mineral water and some other sparkling waters contain added or dissolved [[mineral]]s such as [[potassium bicarbonate]], [[sodium bicarbonate]], [[sodium citrate]], or [[potassium sulfate]]. These occur naturally in some mineral waters but are also commonly added artificially to manufactured waters to mimic a natural flavor profile and offset the acidity of introducing carbon dioxide gas giving one a fizzy sensation. Various carbonated waters are sold in bottles and cans, with some also produced on demand by commercial carbonation systems in bars and restaurants, or made at home using a carbon dioxide cartridge.<ref>{{Cite journal|last=Jessica Krefting, MS, RD, LDN|date=September 1, 2018|title=Seltzer or Sparkling Water: An Alternative to Flat Water|url=https://www.jrnjournal.org/article/S1051-2276(18)30155-9/pdf|journal=Journal of Renal Nutrition|volume=28|issue=5|pages=E33–E35|doi=10.1053/j.jrn.2018.07.001|s2cid=81383075}}</ref> It is thought that the first person to [[Aeration|aerate]] water with carbon dioxide was [[William Brownrigg]] in 1740.<ref>{{cite web|last1=Homan|first1=Peter Gerald|title=Aerial Acid: A short history of artificial mineral waters|url=https://idus.us.es/xmlui/bitstream/handle/11441/39652/109.pdf?sequence=1|date=22 September 2007}}</ref> [[Joseph Priestley]] invented carbonated water, independently and by accident, in 1767 when he discovered a method of infusing water with carbon dioxide after having suspended a bowl of water above a beer vat at a brewery in [[Leeds]], England.<ref name="Henry"/> He wrote of the "peculiar satisfaction" he found in drinking it, and in 1772 he published a paper entitled ''Impregnating Water with Fixed Air''.<ref name="Priestley"/><ref>{{cite news|title=Our fizzy seas of soda water|url=https://www.telegraph.co.uk/news/science/steve-jones/10153920/Our-fizzy-seas-of-soda-water.html |archive-url=https://ghostarchive.org/archive/20220112/https://www.telegraph.co.uk/news/science/steve-jones/10153920/Our-fizzy-seas-of-soda-water.html |archive-date=2022-01-12 |url-access=subscription |url-status=live|publisher=The Telegraph|date=21 September 2016}}{{cbignore}}</ref> Priestley's apparatus, almost identical to that used by [[Henry Cavendish]] five years earlier, which featured a bladder between the generator and the absorption tank to regulate the flow of [[carbon dioxide]], was soon joined by a wide range of others. However, it was not until 1781 that [[carbonated water]] began being produced on a large scale with the establishment of companies specialized in producing artificial mineral water.<ref name="Henry"/> The first factory was built by [[Thomas Henry (apothecary)|Thomas Henry]] of [[Manchester]], England.<ref name="Henry"/> Henry replaced the bladder in Priestley's system with large bellows.<ref name="Henry">{{cite book|last1=Schils|first1=René|title=How James Watt Invented the Copier: Forgotten Inventions of Our Great Scientists|date=2011|publisher=Springer Science & Business Media|page=36}}</ref> While Priestley's discovery ultimately led to the creation of the [[soft drink]] industry—which began in 1783 when [[Johann Jacob Schweppe]] founded [[Schweppes]] to sell bottled soda water<ref>{{cite news |title=Schweppes Holdings Limited |url=https://www.royalwarrant.org/company/schweppes-holdings-limited |access-date=13 October 2021 |website=Royalwarrant.org|quote=Schweppes was founded in 1783 [..] the world’s first ever soft drink, Schweppes soda water, was born.}}</ref>—he did not benefit financially from his invention.<ref name="Henry"/> Priestley received scientific recognition when the Council of the [[Royal Society]] "were moved to reward its discoverer with the [[Copley Medal]]" in 1772.<ref name="Henry"/><ref>{{cite journal|last1=McKie|first1=Douglas|title=Joseph Priestley and The Copley Medal|journal=Ambix|volume=9|pages=1–22|date=18 July 2013|doi=10.1179/amb.1961.9.1.1}}</ref> ==Composition== Natural and manufactured carbonated waters may contain a small amount of [[sodium chloride]], [[sodium citrate]], [[sodium bicarbonate]], [[potassium bicarbonate]], [[potassium citrate]], [[potassium sulfate]], or [[disodium phosphate]], depending on the product. These occur naturally in [[mineral water]]s but are added artificially to commercially produced waters to mimic a natural flavor profile and offset the acidity of introducing carbon dioxide gas (which creates low 5-6 pH [[carbonic acid]] solution when dissolved in water).<ref name=ADA>{{cite journal |last1=Reddy |first1=Avanija |last2=Norris |first2=Don F. |last3=Momeni |first3=Stephanie S. |last4=Waldo |first4=Belinda |last5=Ruby |first5=John D. |title=The pH of beverages in the United States |journal=The Journal of the American Dental Association |date=April 2016 |volume=147 |issue=4 |pages=255–263 |doi=10.1016/j.adaj.2015.10.019 |pmid=26653863 |url=http://www.ada.org/~/media/ADA/Public%20Programs/Files/JADA_The%20pH%20of%20beverages%20in%20the%20United%20States.pdf|pmc=4808596 }}</ref> [[Artesian well]]s in such places as [[Mihalkovo]] in the Bulgarian [[Rhodope Mountains]], [[Medžitlija]] in [[North Macedonia]], and most notably in [[Selters (Taunus)|Selters]] in the German [[Taunus]] mountains, produce naturally [[effervescent]] mineral waters.<ref>{{cite web|title=Powerful Effervescence|url=https://www.sciencehistory.org/distillations/magazine/powerful-effervescence|date=Summer 2008|access-date=2019-02-13}}</ref> == Health effects == By itself, carbonated water appears to have little impact on health.<ref>{{cite book|title=Manual of Dietetic Practice|date=2014|publisher=John Wiley & Sons|isbn=9781118760574|page=998|edition=5|url=https://books.google.com/books?id=cIhPAwAAQBAJ&pg=PT998|access-date=19 June 2016}}</ref> Carbonated water such as club soda or sparkling water is defined in US law as a food of [[minimal nutritional value]], even if minerals, [[vitamin]]s, or [[artificial sweeteners]] have been added to it.<ref>{{cite web|url=https://www.fns.usda.gov/school-meals/foods-minimal-nutritional-value|title=Foods of Minimal Nutritional Value|date=13 September 2013|website=fns.usda.gov|series=Appendix B of 7 CFR Part 210|publisher=[[Food and Nutrition Service]], United States Department of Agriculture|language=en|access-date=2017-08-04}}</ref> Carbonated water does not appear to have an effect on [[gastroesophageal reflux disease]].<ref>{{cite journal|last1=Johnson|first1=T|last2=Gerson|first2=L|last3=Hershcovici|first3=T|last4=Stave|first4=C|last5=Fass|first5=R|title=Systematic review: the effects of carbonated beverages on gastro-oesophageal reflux disease.|journal=Alimentary Pharmacology & Therapeutics|date=March 2010|volume=31|issue=6|pages=607–14|pmid=20055784|doi=10.1111/j.1365-2036.2010.04232.x|s2cid=41920043|doi-access=free}}</ref> There is tentative evidence that carbonated water may help with [[constipation]] among people who have had a [[stroke]].<ref>{{cite journal |last1=Coggrave |first1=M |last2=Norton |first2=C |last3=Cody |first3=JD |title=Management of faecal incontinence and constipation in adults with central neurological diseases |journal=The Cochrane Database of Systematic Reviews |date=13 January 2014 |issue=1 |pages=CD002115 |pmid=24420006 |doi=10.1002/14651858.CD002115.pub5}}</ref> ===Acid erosion=== While carbonated water is somewhat acidic, this acidity can be partially neutralized by [[saliva]].<ref>{{cite book|editor-last1=Ireland|editor-first1=Robert S.|title=Advanced dental nursing|date=2010|publisher=Wiley-Blackwell|location=Chichester, UK|isbn=9781405192675|page=58|edition=2nd|url=https://books.google.com/books?id=QK6KdgOubbUC&pg=PA58|access-date=19 June 2016}}</ref> A study found that sparkling [[mineral water]] is slightly more erosive to teeth than non-carbonated water but is about 1% as corrosive as soft drinks are. A 2017 study by the American Dental Association showed that it would take over 100 years of daily sparkling water consumption to cause damage to [[Human tooth|human teeth -]] a claim that could not apply if there is added sugar or artificial flavorings, which often include [[citric acid]] and other fruit acids, predicted to have an impact on human teeth.<ref name="pmid11556958">{{cite journal | vauthors = Parry J, Shaw L, Arnaud MJ, Smith AJ | title = Investigation of mineral waters and soft drinks in relation to dental erosion | journal = J Oral Rehabil | volume = 28 | issue = 8 | pages = 766–72 | date = August 2001 | pmid = 11556958 | doi = 10.1046/j.1365-2842.2001.00795.x }}</ref> == Chemistry == [[File:Carbonation vs. Temperature.webm|thumb|Bonds in carbonic acid are more easily broken at high temperatures resulting in the generation of water and gaseous carbon dioxide. Thus sparkling water at lower temperatures (far right) holds more carbonation than at high (far left).<ref>{{Cite book|title=Culinary Reactions|last=Field|first=Simon Quellen|publisher=Chicago Review Press|year=2012|isbn=978-1-56976-706-1|location=Chicago, IL|pages=[https://archive.org/details/culinaryreaction0000fiel/page/99 99–100]|url=https://archive.org/details/culinaryreaction0000fiel/page/99}}</ref>]] [[Carbon dioxide]] gas dissolved in water at a low concentration (0.2–1.0%) creates [[carbonic acid]] (H₂CO₃)<ref name="CO2Equilibrium">{{cite web |url=http://www.thuisexperimenteren.nl/science/carbonaatkinetiek/Carbondioxide%20in%20water%20equilibrium.doc |title=Carbon Dioxide in Water Equilibrium, Page 1|access-date=2010-07-23}}</ref> according to the following reaction: :{{chem|H|2|O}} (l) + {{chem|CO|2}} (g) ⇌ {{chem|H|2|CO|3}} (aq) The [[acid]] gives carbonated water a slightly tart flavor. Its [[pH]] level of between 5 and 6<ref name=ADA/><nowiki>{{Failed verification|date=August 2023}}</nowiki> is approximately in between [[apple juice]] and [[orange juice]] in acidity, but much less acidic than the acid in the stomach. A normal, healthy human body maintains pH equilibrium via [[acid–base homeostasis]] and will not be materially adversely affected by consumption of plain carbonated water.<ref name="CNN1011">{{cite web|url=http://edition.cnn.com/2011/HEALTH/expert.q.a/05/06/carbonated.water.jampolis/|title=Can I drink carbonated water? - CNN.com|access-date=15 March 2016}}</ref> [[alkalinity|Alkaline]] [[salt (chemistry)|salts]], such as [[sodium bicarbonate]], [[potassium bicarbonate]], or [[potassium citrate]], will increase pH. The amount of a gas that can be dissolved in water is described by [[Henry's Law]]. In the carbonization process, water is chilled, optimally to just above freezing, to maximize the amount of carbon dioxide that can be dissolved in it. Higher gas pressure and lower temperature cause more gas to dissolve in the liquid. When the temperature is raised or the pressure is reduced (as happens when a container of carbonated water is opened), carbon dioxide [[effervescence|effervesces]], thereby escaping from the solution. == History == [[File:PSM V05 D400 Joseph Priestley.jpg|thumb|150px|[[Joseph Priestley]] pioneered a method of carbonation in the 18th century.]] Many [[alcoholic drink]]s, such as [[beer]], [[champagne]], [[cider]], and [[spritzer]], were naturally carbonated through the fermentation process for centuries. In 1662 [[Christopher Merret]] created 'sparkling wine'.<ref>T. Stevenson, ed. ''The Sotheby's Wine Encyclopedia (4th Edition)'' pg 169–178 Dorling Kindersley 2005 {{ISBN|0-7513-3740-4}}</ref> [[William Brownrigg]] was apparently the first to produce artificial carbonated water, in the early 1740s, by using carbon dioxide taken from mines.<ref>{{cite journal|title=The "Subtile Aereal Spirit of Fountains": Mineral Waters and the History of Pneumatic Chemistry » Brill Online |journal = Early Science and Medicine|volume = 21|issue = 4|pages = 303–331|doi=10.1163/15733823-00214p02 |pmid = 29944255|date=2016-11-15 |last1 = Boantza|first1 = V. D.|last2 = Tomory|first2 = L.}}</ref> In 1750 the Frenchman [[Gabriel François Venel]] also produced artificial carbonated water, though he misunderstood the nature of the gas that caused the carbonation.<ref>{{cite book|url=https://books.google.com/books?id=rLVa2zMvCiUC&q=Gabriel+Venel+Carbonated&pg=PA85|title=Chocolate, Strawberry, and Vanilla|access-date=15 March 2016|isbn=9780879726928|last1=Funderburg|first1=Anne Cooper|year=1995}}</ref> In 1764, Irish chemist Dr. Macbride infused water with carbon dioxide as part of a series of experiments on fermentation and putrefaction.<ref>{{Cite book | url=https://books.google.com/books?id=Wr_yPYvkNWwC&q=Macbride+"Experimental+Essays+on+Fermentation+of"&pg=PA6 | title=Sundae Best: A History of Soda Fountains| isbn=9780879728540| last1=Funderburg| first1=Anne Cooper| year=2002}}</ref><ref>{{cite web|url=https://books.google.com/books?id=KhggIt0Y_1oC&q=Priestley+Brownrigg&pg=PA414 |title=The London Medical and Physical Journal - Google Books |access-date=2018-01-03|year=1801 }}</ref> In 1766 [[Henry Cavendish]] devised an aerating apparatus that would inspire [[Joseph Priestley]] to carry out his own experiments with regard to carbonated waters.<ref name="109 AERIEL ACID Text Homan">{{cite web|last1=Homan|first1=Peter Gerald|title=AERIAL ACID: a short history of artificial mineral waters|url=https://idus.us.es/xmlui/bitstream/handle/11441/39652/109.pdf?sequence=1|website=idus.us.es|access-date=May 8, 2017}}</ref> Cavendish was also aware of Brownrigg's observations at this time and published a paper on his own experiments on a nearby source of mineral water at the beginning of January in the next year.<ref>{{cite journal|url=http://rstl.royalsocietypublishing.org/content/57/92.full.pdf+html |title=XI. Experiments on Rathbone-place water |journal=Philosophical Transactions of the Royal Society of London |year=1767 |volume=57 |pages=92–108 |publisher=Rstl.royalsocietypublishing.org |doi=10.1098/rstl.1767.0012 |s2cid=186214874 |access-date=2018-01-03}}</ref> [[File:Priestley Joseph pneumatic trough.jpg|left|thumb|Equipment used by Priestley in his experiments on gases and the carbonation of water|alt=Engraving of assorted scientific equipment, such as a pneumatic trough. A dead mouse rests under one glass canister.]] In 1767 Priestley discovered a method of infusing water with carbon dioxide by pouring water back and forth above a beer vat at a local brewery in [[Leeds]], England.<ref>{{cite web|url=http://inventors.about.com/od/pstartinventors/a/JosephPriestley.htm |title=Joseph Priestley&nbsp;— Discovery of Oxygen&nbsp;— Invention of Soda Water by Joseph Priestley |publisher=Inventors.about.com |date=2009-09-16 |access-date=2009-09-23}}</ref><ref name="Johnson">{{cite book |last1=Stephen T Johnson |title=The Invention of Air: An experiment, a journey, a new country and the amazing force of scientific discovery |date=2009 |isbn=978-1594488528 |url=https://books.google.com/books?id=2nuISylY88EC&q=%22Directions+for+Impregnating+Water+with+Fixed+Air%22+%22happiest+discovery%22&pg=PT56}}</ref><ref name="NYTimes">[https://www.nytimes.com/2009/01/03/books/03gewen.html?_r=0 "The Man Who Discovered Oxygen and Gave the World Soda Water"]. New York Times. Retrieved 10 January 2015</ref> The air blanketing the fermenting beer—called 'fixed air'—was known to kill mice suspended in it. Priestley found water thus treated had a pleasant taste, and he offered it to friends as a cool, refreshing drink. In 1772, Priestley published a paper titled ''Impregnating Water with Fixed Air'' in which he describes dripping "oil of vitriol" ([[sulfuric acid]]) onto [[chalk]] to produce carbon dioxide gas, and encouraging the gas to dissolve into an agitated bowl of water.<ref name="Priestley">{{cite web|url=https://todayinsci.com/P/Priestley_Joseph/PriestleyJoseph-MakingCarbonatedWater1772.htm|title=DIRECTIONS FOR IMPREGNATING WATER WITH FIXED AIR; In order to communicate to it the peculiar Spirit and Virtues of Pyrmont Water, And other Mineral WAters of a ſimilar Nature.|last1=Joseph Priestley|website=Today in Science|url-status=live|archive-url=https://web.archive.org/web/20190729121130/https://todayinsci.com/P/Priestley_Joseph/PriestleyJoseph-MakingCarbonatedWater1772.htm|archive-date=29 July 2019}}</ref> Priestley referred to his invention of this treated water as being his "happiest" discovery.<ref name=Johnson/> {{Quote box|width=29%|align=right|quote="Within a decade, inventors in Britain and in Europe had taken Priestley's basic idea—get some "fixed air," mix it with water, shake—and created contraptions that could make carbonated water more quickly, in greater quantities. One of those inventors was named Johann Jacob Schweppe, who sold bottled soda water and whose business is still around today."|source=—The Great Soda-Water Shake Up, ''[[The Atlantic]]'', October 2014.<ref>{{cite news |title=The Great Soda-Water Shake Up |url=https://www.theatlantic.com/technology/archive/2014/10/the-great-soda-water-shake-up/380932/ |access-date=13 October 2021 |work=The Atlantic}}</ref>}} Priestley's apparatus, which was very similar to that invented by Henry Cavendish five years earlier, featured a bladder between the generator and the absorption tank to regulate the flow of carbon dioxide, and was soon joined by a wide range of others, but it was not until 1781 that carbonated water began being produced on a large scale with the establishment of companies specialized in producing artificial mineral water.<ref name="Henry"/> The first factory was built by [[Thomas Henry (apothecary)|Thomas Henry]] of [[Manchester]], England.<ref name="Henry"/> Henry replaced the bladder in Priestley's system with large bellows.<ref name="Henry"/> [[Johann Jacob Schweppe|J. J. Schweppe]] developed a process to manufacture bottled carbonated mineral water based on the discovery of Priestley, founding the [[Schweppes]] Company in Geneva in 1783. Schweppes regarded Priestley as "the father of our industry".<ref>{{cite book|last1=LaMoreaux|first1=Philip E.|title=Springs and Bottled Waters of the World: Ancient History, Source, Occurrence, Quality and Use|date=2012|publisher=Springer Science & Business Media|page=135}}</ref> In 1792 he moved to London to develop the business there. In 1799 Augustine Thwaites founded Thwaites' Soda Water in Dublin. A ''London Globe'' article claims that this company was the first to patent and sell "Soda Water" under that name. The article says that in the hot summer of 1777 in London "aerated waters" (that is, carbonated) were selling well but there was as yet no mention of "soda water", though the first effervescent drinks were probably made using "[[baking powder|soda powders]]" containing [[bicarbonate of soda]] and [[tartaric acid]].<ref>{{cite news|agency=London Globe|title=Invention of Soda Water|url=https://news.google.com/newspapers?id=UiwjAAAAIBAJ&pg=3786%2C2168918|access-date=2 September 2013|newspaper=St. John Daily Sun|date=4 January 1904}}</ref> The name soda water arose from the fact that soda ([[sodium carbonate]] or [[sodium bicarbonate|bicarbonate]]) was often added to adjust the taste and pH.{{citation needed|date=March 2022}} Modern carbonated water is made by injecting pressurized [[carbon dioxide]] into water.<ref>{{cite news|agency=BBC|title=Is sparkling water really bad for you?|url=https://www.bbc.com/future/article/20150911-is-sparkling-water-really-bad-for-you|access-date=14 September 2015|newspaper=BBC|date=14 September 2015}}</ref> The pressure increases the [[solubility]] and allows more carbon dioxide to [[solvation|dissolve]] than would be possible under [[standard atmospheric pressure]]. When the bottle is opened, the pressure is released, allowing gas to exit the solution, forming the characteristic bubbles. === Etymology === [[File: Belfast Evening Post, August 7, 1786.jpg|thumb|right|upright|''Belfast Evening Post'', [[Belfast]], Ireland, August 7, 1786]] In the United States, plain carbonated water was generally known either as ''soda water'', due to the sodium salts it contained, or ''seltzer water'', deriving from the German town [[Selters (Taunus)|Selters]] renowned for its [[mineral springs]].<ref>{{cite web |url=http://www.merriam-webster.com/cgi-bin/dictionary?book=Dictionary&va=seltzer |title=Definition of seltzer&nbsp;— Merriam-Webster Online Dictionary |access-date=2007-11-07 }}</ref> Sodium salts were added to plain water both as flavoring (to mimic famed [[mineral water]]s, such as naturally effervescent ''[[Selters]]'', ''Vichy water'' and ''Saratoga water'') and acidity regulators (to offset the acidic 5-6 pH [[carbonic acid]] created when carbon dioxide is dissolved in water).<ref name=ADA/> In the 1950s the term [[club soda]] began to be popularized.<ref name=CarbwaterBLog2011>{{citation |url=https://carbonwater1.blogspot.com |title=Carbon water |date=January 29, 2011 |access-date=June 30, 2022}}</ref> In the 1970s marketing-driven terms such as ''sparkling water'' gained favor, with an explosion of consumption of the naturally carbonated [[Perrier]] water {{citation needed|date=January 2022}}. Generally, ''seltzer water'' has no added sodium salts, while ''club soda'' still retains some sodium salts.<ref name=CarbwaterBLog2011/> == Products for carbonating water == === Home === ==== Soda siphons ==== {{Main|Soda siphon}} [[File:SiphonSeltzerAnchorBWks001.jpg|thumb|left|upright|A soda siphon circa 1922]] The soda siphon, or seltzer bottle—a glass or metal pressure vessel with a release valve and spout for dispensing pressurized soda water—was a common sight in [[bar (establishment)|bars]] and in early- to mid-20th-century homes where it became a symbol of middle-class affluence. The gas pressure in a siphon drives soda water up through a tube inside the siphon when a valve lever at the top is depressed. Commercial soda siphons came pre-charged with water and gas and were returned to the retailer for exchange when empty. A deposit scheme ensured they were not otherwise thrown away. Home soda siphons can carbonate flatwater through the use of a small disposable steel bulb containing carbon dioxide. The bulb is pressed into the valve assembly at the top of the siphon, the gas injected, then the bulb withdrawn. Soda water made in this way tends not to be as carbonated as commercial soda water because water from the refrigerator is not chilled as much as possible, and the pressure of carbon dioxide is limited to that available from the cartridge rather than the high-pressure pumps in a commercial carbonation plant.{{citation needed|date=March 2023}} ==== Gasogene ==== {{Main|Gasogene}} [[File:Seltzogene.jpg|thumb|upright|Late Victorian seltzogene made by British Syphon]] The gasogene (or gazogene, or seltzogene) is a late [[Victorian era|Victorian]] device for producing carbonated water. It consists of two linked glass globes: the lower contained water or other drink to be made sparkling, the upper a mixture of [[tartaric acid]] and [[sodium bicarbonate]] that reacts to produce [[carbon dioxide]]. The produced gas pushes the liquid in the lower container up a tube and out of the device. The globes are surrounded by a [[wicker]] or wire protective mesh, as they have a tendency to explode.<ref>{{Cite web |url=http://www.bottlebooks.com/Siphons/mixing_it_up.htm |title=Mixing it up: A Look at the Evolution of the Siphon-Bottle |access-date=2014-06-09 |archive-date=2018-08-22 |archive-url=https://web.archive.org/web/20180822114507/http://www.bottlebooks.com/Siphons/mixing_it_up.htm |url-status=dead }}</ref> ==== Codd-neck bottles ==== [[File:Image-Codd bottle.jpg|thumb|left|upright|The [[Codd-neck bottle]] is designed to contain a marble which seals in the carbonation.]] In 1872, [[Bottling company|soft drink maker]] [[Hiram Codd]] of [[Camberwell]], London, designed and patented the [[Codd-neck bottle]], designed specifically for [[carbonation|carbonated]] drinks. The ''Codd-neck bottle'' encloses a [[marbles|marble]] and a [[rubber]] [[Washer (mechanical)|washer/gasket]] in the neck. The bottles were filled upside down, and pressure of the [[gas]] in the bottle forced the marble against the washer, sealing in the carbonation. The bottle was pinched into a special shape to provide a chamber into which the marble was pushed to open the bottle. This prevented the marble from blocking the neck as the drink was poured. Soon after its introduction, the bottle became extremely popular with the soft drink and [[brewing]] industries mainly in the UK and the rest of Europe, Asia, and Australasia, though some [[alcohol (drug)|alcohol]] drinkers disdained the use of the bottle. [[R. White's Lemonade|R. White's]], the biggest soft drinks company in London and south-east England when the bottle was introduced, was among the companies that sold their drinks in Codd's glass bottles.<ref>{{cite news |title="Secret lemonade drinker": the story of R White's and successors in Barking and Essex. |url=http://barkinghistoricalsociety.co.uk/secret-lemonade-drinker.html |access-date=19 October 2021 |agency=Barking and District Historical Society}}</ref> One [[etymology]] of the term ''[[wikt:codswallop|codswallop]]'' originates from beer sold in Codd bottles, though this is generally dismissed as a [[folk etymology]].<ref>{{cite web|url=http://www.phrases.org.uk/meanings/235250.html|title=A load of codswallop|author=Phrase Finder is copyright Gary Martin, 1996-2016. All rights reserved.|access-date=15 March 2016|archive-url=https://web.archive.org/web/20080913063340/http://www.phrases.org.uk/meanings/235250.html|archive-date=13 September 2008|url-status=dead}}</ref> The bottles were produced for many decades, but gradually declined in usage. Since children smashed the bottles to retrieve the marbles, vintage bottles are relatively rare and have become [[collector item]]s, particularly in the UK. Due to the risk of explosion and injuries from fragmented glass pieces, use of this type of bottle is discouraged in most countries, since other methods of sealing pressurized bottles can more easily incorporate release of unsafe pressures. The Codd-neck design is still used for the Japanese soft drink [[Ramune]], and in the Indian drink called [[Banta]]. ==== Soda makers ==== [[File:Trinkwasserbesprudler.jpg|left|thumb|A typical all-in-one soda maker for home use found in supermarkets. A refillable carbon dioxide canister and a high-pressure bottle are often included.|256x256px]] Soda makers or soda carbonators, known as ''countertop carborators'',<ref name=DIY_Seltzerator>{{cite news |work=[[The New York Times]] |url=https://www.nytimes.com/2020/12/12/at-home/diy-seltzerator.html |title=Make A DIY Seltzerator |author=Meredith Paige Heil |date=December 12, 2020 |access-date=June 30, 2022}}</ref> are appliances that carbonate water with multiple-use carbon dioxide canisters. Soda makers may reach a higher level of carbonation than home soda siphons.{{citation needed|date=January 2016}} A variety of systems are produced by manufacturers and hobbyists.<ref name="mineral">{{cite web|url=http://milwaukeemakerspace.org/2011/09/carbonated-water/|title=Making Carbonated Mineral Water|date=2011-09-26|work=Milwaukee Makerspace}}</ref><ref name="instr">{{cite web|url=http://www.instructables.com/id/DIY-Soda-Water-%26-Home-Carbonation---Pays-For-Itsel/|title=Home Carbonation System|date=2007-07-15|work=Instructibles}}</ref> The commercial units may be sold with concentrated syrup for making flavored soft drinks. One major producer of soda carbonators is [[SodaStream]]. Their products were popular during the 1970s and 1980s in the United Kingdom, and are associated with nostalgia for that period and have experienced a comeback in the 2000s.<ref name="waitrose">{{cite web|url=http://www.waitrose.com/food_drink/wfi/drinks/softdrinks/0208093.asp|title=Sodastream|work=Waitrose Food Illustrated|publisher=[[Waitrose]]|date=12 September 2006|access-date=12 September 2006|url-status=dead|archive-url=https://web.archive.org/web/20060912105849/http://www.waitrose.com/food_drink/wfi/drinks/softdrinks/0208093.asp|archive-date=12 September 2006}}</ref><ref name="observer">{{cite news|url=http://technology.guardian.co.uk/news/story/0,,1800332,00.html?gusrc=rss|title=Wham! Big hair and Eighties pop make internet comeback|work=[[The Observer]]|author=David Smith|date=18 June 2006|access-date=12 September 2006}}</ref> === Commercial === [[File:Soda gun.jpg|right|thumb|A modern bar [[soda gun]]]] The process of dissolving carbon dioxide in water is called [[carbonation]]. Commercial soda water in siphons is made by chilling filtered plain water to {{convert|8|C}} or below, optionally adding a [[sodium]] or [[potassium]] based alkaline compound such as [[sodium bicarbonate]] to neutralize the acid created when pressurizing the water with carbon dioxide (which creates high 8-10 pH [[carbonic acid]]-bicarbonate [[buffer solution]] when dissolved in water).<ref name=brit>[https://www.britannica.com/science/carbonic-acid Carbonic acid, ''britannica.com'']</ref> The gas dissolves in the water, and a top-off fill of carbon dioxide is added to pressurize the siphon to approximately {{convert|120|psi}}, some {{convert|30|to(-)|40|psi|abbr=on}} higher than is present in fermenting [[Champagne (wine)|champagne]] bottles.{{citation needed|date=July 2021}} In many modern restaurants and bars soda water is manufactured on-site using devices known as carbonators. Carbonators use mechanical pumps to pump water into a pressurized chamber where it is combined with carbon dioxide from pressurized tanks at approximately {{convert|100|psi|abbr=on}}. The pressurized carbonated water then flows either directly to taps or mixing heads where flavoring is added before dispensing. ==Uses== ===Carbonated beverages=== {{Main|Soft drink}} Carbonated water is a key ingredient in [[soft drink]]s, beverages that typically consist of carbonated water, a sweetener, and a flavoring such as [[cola]], [[ginger]], or [[citrus]]. Plain carbonated water or sparkling [[mineral water]] is often consumed as an alternative to soft drinks. [[Club soda]] is carbonated water to which compounds such as [[sodium bicarbonate]] or [[potassium sulfate]] have been added.<ref>{{cite web | last=Funston | first=Lindsay | title=What Is Seltzer - Is Seltzer Bad For You | website=Delish | date=April 27, 2018 | url=https://www.delish.com/food/g20077847/what-is-seltzer-water/ | access-date=August 1, 2021}}</ref> Many manufacturers produce unsweetened sparkling water products that are lightly flavored by the addition of aromatic ingredients such as [[essential oils]].<ref>{{Cite magazine | url=https://www.wired.com/2016/12/heres-lacroix-addictive/ | title=The Mysterious Allure of LaCroix's 'Natural Flavor'| magazine=Wired| date=2016-12-15| last1=Chaussee| first1=Jennifer}}</ref><ref>{{Cite web | url=https://www.vox.com/the-goods/2018/10/4/17934630/lacroix-flavor-secret-essence-mystery |title = Why is LaCroix defending itself on Twitter?|date = 2018-10-04}}</ref> Carbonated water is often mixed with fruit juice to make sparkling alcoholic and non-alcoholic [[Punch (drink)|punches]].<ref>{{Cite web | url=https://healthyeating.sfgate.com/flavored-sparkling-water-calories-11000.html |title = About Flavored Sparkling Water with No Calories}}</ref> ===Alcoholic beverages=== {{unreferenced section|And obtuse.|date=July 2021}} Carbonated water is a [[diluent]] mixed with [[Distilled beverage|alcoholic beverages]] where it is used to top-off the drink and provides a degree of 'fizz'. Adding soda water to "short" drinks such as spirits dilutes them and makes them "long" (not to be confused with [[long drinks]] such as those made with [[vermouth]]). Carbonated water also works well in short drinks made with [[whiskey]], [[brandy]], and [[Campari]]. Soda water may be used to dilute drinks based on cordials such as orange [[Squash (drink)|squash]]. Soda water is a necessary ingredient in many cocktails, such as [[Scotch and soda (cocktail)|whiskey and soda]] or [[Campari Soda|Campari and soda]].{{citation needed|reason=original/unverified research|date=May 2019}} ===Cooking=== Carbonated water is increasingly popular in Western cooking as a substitution for plain water in deep-frying [[Batter (cooking)|batter]]s to provide a lighter texture to doughs similar to ''[[tempura]]''. Kevin Ryan, a [[Food science|food scientist]] at the [[University of Illinois at Urbana–Champaign]], says the effervescent bubbles when mixed with dough provide a light tempura-like texture, which gives the illusion of being lower calorie than regular frying batters. The lightness is caused by pockets of carbon dioxide gas being introduced into the batter (a process which natural rising using [[yeast]] also creates) and further expanding when cooked.<ref>{{cite web|last1=Rentschler|first1=Kay|title=Sparkling water lightens foods|url=http://articles.chicagotribune.com/2003-01-08/entertainment/0301080031_1_dough-sparkling-carbon-dioxide|website=Chicago Tribune|publisher=Chicago Tribune|access-date=27 December 2014}}</ref> === Stain remover === Since the dissolved gas in carbonated water acts as a temporary [[surfactant]], it has been recommended as a household remedy for removing stains, particularly those of red wine.<ref>{{cite web|last1=Wishnok|first1=Pete|title=How does club soda remove red wine stains?|url=http://www.scientificamerican.com/article/how-does-club-soda-remove/|website=Scientific American|access-date=15 April 2016}}</ref> == See also == {{Portal|Drink}} * [[Premix and postmix]] * [[Soda jerk]] * [[Sodium carbonate]] * [[Tonic water]] * [[Limnic eruption]] – in deep water lakes, a massive, sudden eruption of dissolved carbon dioxide == References == <references /> == External links == {{Commons category multi|Mineral waters|Carbonated water}} {{EB1911 poster|Aerated waters}} * [https://web.archive.org/web/20050403181308/http://www.priestleysociety.net/ The Priestley Society] * [https://web.archive.org/web/20170421011559/http://www.truetex.com/priestley-1772-impregnating_water_with_fixed_air.pdf Priestley's paper ''Impregnating Water with Fixed Air'' 1772] * [http://www.radiodiaries.org/transcripts/NewYorkWorks/seltzerman.html Interview with one of New York City's last seltzer delivery men] {{Authority control}} {{DEFAULTSORT:Carbonated Water}} [[Category:Carbonated water| ]] [[Category:Carbonated drinks]] [[Category:English inventions]] [[Category:British culture]] [[Category:Industrial gases]] [[Category:Soft drinks]] [[Category:18th-century inventions]] [[Category:Drinks]]'