Effects of composition of exposed atmosphere on the “fizz” created in soda.
The following experimental design is about the effects of the composition of the air around the soda to the “fizz” effect created by the exposure of soda to the air. The bubbly sound produced when a soda can or bottle is opened is due to the release of carbon dioxide pressurized inside the bottle to add froth to the taste of soda. (Lal, 2010) This is achieved by the process of carbonation performed on water and carbon dioxide. (Bryner, 2013)The normal event happens in normal breathable atmosphere and the outcome of that event is that the CO2 is released in the air. If the bottle of soda is kept stable for a longer amount of time, the soda would become “flat” and the froth subsides after some time. (Panthi, 2003)This experiment will delve into the possibilities of difference in the composition of the atmosphere and its effect on the “fizz” effect normally created by its exposure to air. It is necessary to know the effects of different compositions for possible safety measures or informative purposes.
1. The effect of different temperatures on the fizz effect of soda.
2. The effect of vacuum on soda
3. The effect of soda on metals
I predict that the atmosphere around the soda will affect the “fizz” effect of soda.
This idea was discussed by me with people at home, two of my friends an individual from a scientific background who is a family friend. The family members at home did not have much idea about the experiment and its necessities and outcomes but they showed encouragement about the project. Both of my friends thought the primary subject of the experiment was interesting and practical. The family friend showed particular interest in the project and also described about a similar experiment which he had conducted in the past.
The objective of the experiment is to test the effect of change in atmosphere composition to the “fizz” effect in the soda. For testing that, it is difficult to expose an entire room to certain gases at this level. So the method to be adapted here is that the effect of atmosphere composition will be checked by putting soda into a beaker which is kept inside a container filled with ice. This will give us an idea about the effect of cold gases on the fizz of soda. The objective behind this is to replicate an environment of cold gases around the soda and derive conclusions from the result.
Steps of the Experiment
Two solutions will have to be prepared which are a M/100 HCl solution and NaOH solution. It is advised to take 10 ml of the HCL solution in a conical flask and 1 drop of phenolphthalein is to be added and it is to be titrated against the NaOH solution for the analysis of its molarity.
The next step is to a take a chilled soda bottle and pour 200 ml of the soda into a beaker and place the beaker quickly into an ice filled external container(trough)
Now the soda water is to be stirred and the point of time when the bubbles stop releasing from soda, the temperature is to be measured.
A burette is to be cleaned and and rinsed with the NaOH solution prepared Earlier. Now the burette is to be clamped and filled with NaOH solution. The air bubble is to be removed and the level is to be brought up to the zero mark.
20 ml of soda is to be extracted out of the beaker with the help of a pipette and poured into a conical flask. 2 drops of phenolphthalein are to be added to this flask and it has to be titrated quickly before the solution warms up. When the end point has been reached, the amount of NaOH solution used is to be noted.
• The room temperature
• Ratio of carbon dioxide in the soda
• Air composition
• The amount of NaOH to be mixed into the solution
• Amount of soda inside the solution
It is not an experiment with possibly dangerous outcomes so a control group is not necessary for observation or regulation.
• The temperature of ice used in the experiment
• The actual room temperature of the experiment
• The “fizz” of the soda will deplete at a speed which can be observed at a normal room temperature.
• The “fizz” will stop beforehand showing a change.
• The soda water will change color and stop freezing.
Time Taken for the Fizz to deplete Condition
3 minutes 20 seconds Room Temperature
2 minutes 50 seconds 1st Trial
1 minute 20 seconds Final Trial
The recorded time taken in the fizz dying out is very fast compared to the time in room temperature. The plot of concentration based on sodium hydroxide also supports the final result of the experiement.
These results clearly indicate that the solubility of carbon dioxide decreases in water with an impact of temperature change due to over carbonated water. This conclusion can be used to derive the conclusion that under the influence of cold gases the “fizz” found in carbonated water will breakdown quickly under the influence of ice.
The results from the experiment support the hypothesis completely.
Due to the freezing effects of ice, it can be fairly concluded that “fizz” effect dies when kept in a controlled environment. This controlled environment was created to derive conclusion about the breakdown of carbonated water under cold gases. The quick depletion of the “fizz” effect indicates that the particles stopped moving fast inside the soda and the carbon dioxide couldn’t escape from the soda.
The fact that the project could achieve a conclusion which could normally be achieved after efforts of larger scale is the true strength of the process. The apparatus for this experiment can be obtained from any chemistry lab.
The difficulties were faced in conducting the experiment as some activities needed to be done at the right time and to move the soda was not advisable and made it flat quickly which gave incorrect results and I was force to run a second trial to achieve the results.
This process can be made better by further simplifying the process and making measurement easy.
Bryner, M. (2013, 2 13). Why Does Soda Fizz? Retrieved 11 30, 2014, from www.livescience.com: http://www.livescience.com/32492-why-does-soda-fizz.html
Lal, M. (2010). Lab Maual and Projects in chemistry. New Delhi: VK Enterprises.
Panthi, S. R. (2003). CARBONATE CHEMISTRY AND CALCIUM CARBONATE SATURATION STATE OF RURAL WATER SUPPLY. Seventh International Water Technology Conference (pp. 545-560). Egypt: IWTC.