Carbonation follows a fundamental law of physics known as Henry's Law. According to this law, when a gas is in equilibrium with a liquid at a constant temperature, the amount of gas that dissolves in the liquid is directly proportional to the gas' partial pressure. In other words, if the liquid is under a higher pressure of the gas, more of that gas will dissolve into the liquid.
For instance, in a sealed can of soda, carbon dioxide is dissolved in the liquid. This is because the can is pressurized with pure carbon dioxide above the liquid. As long as the can remains closed, the carbon dioxide will stay in the liquid. When the can is opened, you will hear a fizzing sound. This is the sound of the gas escaping from the can.
Once the can is opened, the carbon dioxide gas that was surrounding the liquid escapes. As a result, the carbon dioxide that was dissolved in the liquid will begin to escape as well, forming bubbles in the soda.
To extend the duration of carbon dioxide retention in the liquid after the surrounding gas has dissipated, several factors influence its release. First, the temperature of the beverage plays a crucial role. You can conduct a simple experiment to understand this concept better. Take a few milliliters of a soft drink and pour it into a test tube. Next, heat the test tube using a Bunsen burner for a short duration, until it becomes warm. Observe what happens to the soft drink and its bubbles. If the soft drink is now warm, you will notice that there are no bubbles present. This happens because the gas bubbles in the liquid had already escaped. Gas and liquid naturally tend to repel each other, so in regular atmospheric conditions, the gas will naturally separate from the liquid. By adding heat, you accelerate this process, causing the gas to escape at a faster rate. Consequently, this is why carbonated beverages are always served cold, never warm.
Another simple way to prolong the fizziness of your soda or beer is to transfer it to a bottle that is long and narrow. This causes the release of carbon dioxide to occur at a slower rate compared to when you pour your drink into a wide-mouthed glass. This happens because the liquid is exposed to less atmospheric pressure when the surface area exposed to air is smaller.
Henry's Law applies to any gas-liquid combination, not just carbonation. However, carbonation is commonly used as an example because it is well-known. The concept behind carbonation is simple, but it requires experience or a guide to ensure that the correct factors are considered, so as not to overcarbonate the liquid. Online charts can assist with this, and a regulator is necessary to control the pressure of CO2 in the container. It is important to ensure that the container is airtight with no openings for the gas to escape.