Ruwa mai carbon

External audio
	"Fizzy Water", Distillations Podcast Episode 217, Science History Institute

Ruwan Carboned (wanda kuma aka sani da ruwan soda, ruwan bubbly, ruwa mai kyalli, ruwa mai kaifi, soda club, ruwa mai gas, a wurare da yawa kamar ruwan ma'adinai, ko musamman a Amurka a matsayin mai seltzer ko ruwan seltzer) ruwa ne mai narkar da carbon dioxide. iskar gas, ko dai an yi masa allura ta wucin gadi a ƙarƙashin matsin lamba ko kuma yana faruwa saboda tsarin yanayin ƙasa. Carbonation yana haifar da ƙananan kumfa, yana ba ruwan kyakkyawan inganci. Siffofin gama gari sun haɗa da ruwan ma'adinai mai kyalli, soda kulob, da kuma samar da ruwa mai kyalli na kasuwanci.^[1]

Soda ruwa da ruwan ma'adinai mai kyalli da wasu ruwaye masu kyalli sun ƙunshi ƙara ko narkar da ma'adanai kamar potassium bicarbonate, sodium bicarbonate, sodium citrate, ko potassium sulfate. Wadannan suna faruwa ta dabi'a a cikin wasu ruwan ma'adinai amma kuma ana kara su ta hanyar wucin gadi zuwa ruwan da aka kera don kwaikwayi bayanin dandano na dabi'a da kuma kawar da acidity na gabatar da iskar carbon dioxide yana ba mutum jin dadi. Ana sayar da ruwan carbonated iri-iri a cikin kwalabe da gwangwani, wasu kuma ana samar da su bisa buƙata ta tsarin tsarin carbonation na kasuwanci a cikin sanduna da gidajen cin abinci, ko kuma ana yin su a gida ta amfani da katun carbon dioxide.^[2]

Ana tunanin cewa mutum na farko da ya fara watsa ruwa da carbon dioxide shine William Brownrigg a cikin 1740s. Joseph Priestley ya ƙirƙira ruwan carbonated, da kansa kuma ta hanyar haɗari, a cikin 1767 lokacin da ya gano hanyar shayar da ruwa da carbon dioxide bayan ya dakatar da kwanon ruwa sama da bututun giya a wani mashaya a Leeds, Yorkshire. Ya rubuta game da " gamsuwa ta musamman" da ya samu wajen shan ta, kuma a cikin 1772 ya buga wata takarda mai suna Impregnating Water with Fixed Air. Na'urar Priestley, kusan kama da wadda Henry Cavendish yayi amfani da ita shekaru biyar da suka gabata, wanda ke dauke da mafitsara tsakanin injin janareta da tankin sha don daidaita kwararar carbon dioxide, ba da dadewa ba wasu da dama sun hade. Duk da haka, sai a shekara ta 1781 ne aka fara samar da ruwa mai dauke da carbonated a kan wani babban sikeli tare da kafa kamfanoni da suka kware wajen samar da ruwan ma'adinai na wucin gadi. Thomas Henry na Manchester, Ingila ne ya gina masana'anta ta farko. Henry ya maye gurbin mafitsara a cikin tsarin Priestley da manyan bellows.

Yayin da binciken Priestley ya haifar da ƙirƙirar masana'antar abin sha mai laushi - wanda ya fara a 1783 lokacin da Johann Jacob Schweppe ya kafa Schweppes don sayar da ruwan soda na kwalba - bai amfana da kudi daga abin da ya kirkiro ba. Priestley ya sami karbuwa a kimiyya lokacin da Majalisar Royal Society ta “zama don ba wa wanda ya gano ta lambar yabo ta Copley Medal” a taron tunawa da Royal Society a ranar 30 ga Nuwamba 1773.^[3]

Rubuce-rubuce

Ruwan carbonated na halitta da ƙera na iya ƙunsar ƙaramin adadin sodium chloride, sodium citrate, sodium bicarbonate, potassium bicarbonate, potassium citrate, potassium sulfate, ko disodium phosphate, dangane da samfurin. Waɗannan suna faruwa ta zahiri a cikin ruwan ma'adinai amma ana ƙara su ta hanyar wucin gadi zuwa ruwan da aka samar da kasuwanci don kwaikwayi bayanin martabar ɗanɗano na halitta da kashe acidity na gabatar da iskar carbon dioxide (wanda ke haifar da ƙarancin 5-6 pH carbonic acid bayani lokacin narkar da cikin ruwa).^[4] ^{[failed verification]}

Rijiyoyin Artesian a wurare irin su Mihalkovo a cikin tsaunin Rhodope na Bulgaria, da Medžitlija a Arewacin Macedonia, kuma musamman a Selters a cikin tsaunukan Taunus na Jamus, suna samar da ruwan ma'adinai na zahiri.^[5]

Tasirin lafiya

Da kanta, ruwan carbonated ya bayyana ba shi da wani tasiri ga lafiya.

Ruwan Carboned, kamar soda club ko mai kyalli, an ayyana shi a dokar Amurka a matsayin abinci mai ƙarancin ƙima, ko da an ƙara ma'adanai, bitamin, ko kayan zaki na wucin gadi a ciki.^[6]

Ruwan Carboned ba ya bayyana yana da tasiri akan cututtukan gastroesophageal reflux. Akwai shedar tabbatacciyar shaida cewa ruwan carbonated na iya taimakawa tare da maƙarƙashiya tsakanin mutanen da suka sami bugun jini.^[7]

Rugujewar acid

Duk da yake ruwan carbonated yana ɗan ɗanɗano acidic, wannan acidity na iya zama ɗan ɓarna ta yau. Wani bincike ya gano cewa ruwan ma'adinai mai kyalkyali yana da kyalli ga hakora fiye da ruwan da ba carbonated ba amma yana da kusan kashi 1% kamar yadda abubuwan sha ke lalata. Wani bincike na 2017 da Ƙungiyar Dental Association ta Amurka ta yi ya nuna cewa zai ɗauki fiye da shekaru 100 na shan ruwa a kullum don yin lahani ga haƙoran ɗan adam—da'awar da ba za a iya amfani da ita ba idan an ƙara sukari ko kayan ɗanɗano na wucin gadi, wanda galibi ya haɗa da citric acid da sauran acid 'ya'yan itace, an yi hasashen yin tasiri akan haƙoran ɗan adam.^[8]

Chemistry da kaddarorin jiki

Haɗin a cikin carbonic acid yana da sauƙin karyawa a yanayin zafi mai girma wanda ke haifar da ƙarni na ruwa da carbon dioxide. Don haka ruwa mai haske a ƙananan yanayin zafi (dama mai nisa) yana riƙe da carbonation fiye da a sama (hagu mai nisa).

Carbon dioxide gas narkar da cikin ruwa yana haifar da ƙaramin adadin carbonic acid (H2CO3)

H2O (l) + CO2 (g) H2CO3 (aq)

tare da adadin carbonic acid kusan 0.17% na CO2. Acid ɗin yana ba da ruwan carbonated ɗan ɗanɗano tart. Matsayinsa na pH na tsakanin 5 zuwa 6 yana kusan tsakanin ruwan apple da ruwan lemu a cikin acidity, amma ƙasa da acidic fiye da acid ɗin cikin ciki. A al'ada, lafiyayyen jikin mutum yana kiyaye ma'aunin pH ta hanyar acid-base homeostasis kuma ba zai iya cutar da shi ta hanyar amfani da ruwa na fili na carbonated ba. Ana fitar da Carbon dioxide a cikin jini ta huhu. Gishiri na alkaline, irin su sodium bicarbonate, potassium bicarbonate, ko potassium citrate, za su ƙara pH.

Dokar Henry ta bayyana adadin iskar gas da za a iya narkar da shi a cikin ruwa. Ƙididdiga ya dogara da zafin jiki. A cikin tsarin carbonization, ruwa yana sanyi, mafi kyau duka zuwa sama da daskarewa, don ƙara yawan adadin carbon dioxide da za a iya narkar da shi. Matsakaicin iskar gas da ƙananan zafin jiki yana haifar da ƙarin iskar gas don narkewa a cikin ruwa. Lokacin da zafin jiki ya tashi ko an rage matsa lamba (kamar yadda ya faru lokacin da aka bude akwati na ruwa na carbonated), carbon dioxide yana motsawa, don haka yana tserewa daga maganin.

Yawan ruwa na carbonated ya ɗan fi girma fiye da na ruwa mai tsabta. Ana iya ƙididdige ƙarar adadin ruwan carbonated ta hanyar ɗaukar girman ruwan da ƙara santimita cubic 0.8 ga kowane gram na CO2 . ^[9]^[10]

Tarihi

Joseph Priestley ya fara hanyar carbonation a karni na 18.

Yawancin abubuwan sha na barasa, irin su giya, shampagne, cider, da spritzer, sun kasance a zahiri carbonated ta hanyar fermentation na ƙarni. A cikin 1662 Christopher Merret ya kirkiro 'ruwan inabi mai ban sha'awa'. William Brownrigg shi ne na farko da ya fara samar da ruwa mai carbonated, a farkon shekarun 1740, ta hanyar amfani da carbon dioxide da aka dauka daga ma'adanan. A shekara ta 1750 dan kasar Faransa Gabriel François Venel shi ma ya samar da ruwa na carbonated na wucin gadi, kodayake bai fahimci yanayin iskar gas din da ya haifar da carbonation ba. A cikin 1764, masanin kimiyar Irish Dokta Macbride ya ba da ruwa tare da carbon dioxide a matsayin wani ɓangare na jerin gwaje-gwaje akan fermentation da ɓarna. A cikin 1766 Henry Cavendish ya ƙirƙira wani na'ura mai ɗaukar iska wanda zai zaburar da Joseph Priestley don aiwatar da nasa gwaje-gwajen game da ruwan carbonated. Har ila yau Cavendish ya san abubuwan da Brownrigg ya yi a wannan lokacin kuma ya buga takarda a kan gwaje-gwajen da ya yi akan wani wuri na kusa da ruwan ma'adinai a farkon Janairu a cikin shekara mai zuwa.^[11]

Kayan aiki da Priestley ya yi amfani da shi a cikin gwaje-gwajensa akan iskar gas da carbonation na ruwa

A shekara ta 1767 Priestley ya gano hanyar cusa ruwa da carbon dioxide ta hanyar zubar da ruwa baya da baya sama da bututun giya a wani gidan giya a Leeds, Ingila. Iskar da ta lulluɓe giyar da ta yi taki-wanda ake kira 'fixed air'—an san yana kashe berayen da aka dakatar a ciki. Priestley ya sami ruwa don haka ana bi da shi yana da ɗanɗano, kuma ya miƙa wa abokai abin sha mai daɗi, mai daɗi. A shekara ta 1772, Priestley ya wallafa wata takarda mai suna Impregnating Water tare da Kafaffen iska wanda a ciki ya bayyana diga "man vitriol" (sulfuric acid) a kan alli don samar da iskar carbon dioxide, kuma yana ƙarfafa iskar gas ta narke a cikin wani kwano na ruwa. Priestley ya yi nuni da ƙirƙirar da ya yi na wannan ruwan da aka yi da shi a matsayin gano “mafi farin ciki” da ya samu.

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Na'urar Priestley, wacce ta yi kama da irin wadda Henry Cavendish ya kirkira shekaru biyar da suka gabata, ya nuna mafitsara tsakanin injin janareta da tankin sha don daidaita kwararar carbon dioxide, kuma ba da dadewa ba wasu da dama sun hade, amma hakan bai samu ba. har zuwa 1781 cewa an fara samar da ruwan carbonated akan babban sikeli tare da kafa kamfanoni na musamman wajen samar da ruwan ma'adinai na wucin gadi. Thomas Henry na Manchester, Ingila ne ya gina masana'anta ta farko. Henry ya maye gurbin mafitsara a cikin tsarin Priestley da manyan bellows. JJ Schweppe ya kirkiro wani tsari don kera ruwan ma'adinan carbonated kwalabe bisa ga gano Priestley, wanda ya kafa Kamfanin Schweppes a Geneva a 1783. Schweppes ya ɗauki Priestley a matsayin "uban masana'antarmu". A shekara ta 1792 ya koma London don bunkasa kasuwanci a can. A cikin 1799 Augustine Thwaites ya kafa Thwaites' Soda Water a Dublin. Wani labarin da aka buga a London Globe ya yi iƙirarin cewa wannan kamfani ne ya fara yin haƙƙin mallaka da sayar da "Soda Water" da sunan. Labarin ya ce a lokacin zafi na 1777 a Landan "ruwa mai iska" (wato, carbonated) suna sayar da kyau amma har yanzu ba a ambaci "ruwa soda", ko da yake an yi amfani da "soda powders" na farko. "mai dauke da bicarbonate na soda da tartaric acid. Sunan ruwan soda ya taso daga gaskiyar cewa soda (sodium carbonate ko bicarbonate) an ƙara sau da yawa don daidaita dandano da pH. ^{[ana buƙatar hujja]}^{[<span title="This claim needs references to reliable sources. (March 2022)">citation needed</span>]}

Ana yin ruwan carbonated na zamani ta hanyar shigar da carbon dioxide da aka matsa cikin ruwa. Matsin yana ƙara narkewa kuma yana ba da damar ƙarin carbon dioxide don narkewa fiye da yadda zai yiwu a ƙarƙashin madaidaicin yanayin yanayi. Lokacin da aka buɗe kwalban, an saki matsa lamba, ƙyale gas ya fita daga maganin, samar da kumfa mai mahimmanci.

Tushen CO2 na zamani sun fito ne daga hanyoyin masana'antu, kamar kona albarkatun mai kamar kwal da methane a tashoshin wutar lantarki, ko gyaran tururi na methane don samar da hydrogen.

Magana

A ranar 7 ga watan Agusta, shekara ta 1786

A {asar Amirka, an san ruwan da ba a so, ko dai a matsayin ruwan soda, saboda gishirin sodium da ke cikinsa, ko kuma ruwan seltzer, wanda ya samo asali daga garin Selters na Jamus wanda ya shahara ga maɓuɓɓugar ma'adinai.^[12]

An ƙara gishiri na sodium zuwa ruwa mai laushi duka a matsayin ɗanɗano (don yin kwaikwayon sanannun ruwan ma'adinai, irin su Selters na halitta, ruwan Vichy da ruwa na Saratoga) da kuma masu kula da acidity (don kashe acidic 5-6 pH carbonic acid halitta lokacin da aka narkar da carbon dioxide a ciki). ruwa) ^[4]

A cikin shekarun 1950s kalmar kulob din soda ta fara shahara.

Gabaɗaya, ruwan seltzer ba shi da ƙaramar gishirin sodium, yayin da soda ɗin har yanzu yana riƙe da wasu gishirin sodium.

Kayayyakin ruwa na carbonating

Gida

Soda siphons

A soda siphon c. 1922

Soda siphon, ko kwalban seltzer-gilashi ko jirgin ruwa mai matsa lamba tare da bawul ɗin saki da spout don rarraba ruwan soda mai matsa lamba-ya kasance abin gani na kowa a cikin sanduna da farkon-zuwa tsakiyar gidajen ƙarni na 20 inda ya zama alamar tsakiyar. - wadatuwar aji.

Matsin iskar gas a cikin siphon yana fitar da ruwan soda sama ta cikin bututu a cikin siphon lokacin da bawul ɗin bawul a saman ya raunana. Siphon soda na kasuwanci sun zo an riga an caje su da ruwa da gas kuma an mayar da su ga dillalin don musayar lokacin da babu komai. Tsarin ajiya ya tabbatar da cewa ba a jefar da su ba.

Siphon soda na gida na iya fitar da ruwa mai laushi ta hanyar amfani da ƙaramin kwan fitila mai yuwuwar zubar da ruwa mai ɗauke da carbon dioxide. Ana danna kwan fitila a cikin taron bawul a saman siphon, an yi allurar gas, sannan an cire kwan fitila.

Gasogene

Late Victorian seltzogene da British Syphon ya yi

Gasogene (ko gazogene, ko seltzogene) na'urar Victoria ce ta ƙarshe don samar da ruwan carbonated. Ya ƙunshi duniyoyin gilashi guda biyu masu haɗin gwiwa: ƙananan ruwa mai ƙunshe ko wani abin sha da za a yi shi mai walƙiya, na sama cakuda tartaric acid da sodium bicarbonate wanda ke amsawa don samar da carbon dioxide. Gas ɗin da aka samar yana tura ruwan da ke cikin ƙananan akwati sama da bututu da fita daga na'urar. Dubban suna kewaye da wicker ko ragar kariya ta waya, saboda suna da yanayin fashewa.^[13]

Gilashin wuyan hannu

An tsara kwalban Codd-neck don ƙunsar marmara wanda ke hatimi a cikin carbonation.

A cikin 1872, mai yin abin sha mai laushi Hiram Codd na Camberwell, London, ya tsara kuma ya ba da izinin kwalban Codd-neck, wanda aka kera musamman don abubuwan sha. kwalaben Codd-wuyan yana rufe marmara da mai wanki/gasket na roba a wuya. An cika kwalabe na juye-juye, kuma matsa lamba na iskar gas a cikin kwalbar ya tilasta marmara a kan injin wanki, tare da rufewa a cikin carbonation. An dunkule kwalbar ta zama wata siffa ta musamman don samar da dakin da aka tura marmara a ciki don bude kwalbar. Wannan ya hana marmara toshe wuyansa yayin da ake zuba abin sha.

Ba da daɗewa ba bayan ƙaddamar da shi, kwalaben ya zama sananne sosai a cikin masana'antar abin sha mai laushi da masana'anta musamman a Burtaniya da sauran ƙasashen Turai, Asiya, da Australasia, kodayake wasu masu shan barasa sun ƙi yin amfani da kwalbar. Kamfanin R. White's, wanda shi ne babban kamfanin shaye-shaye a birnin Landan da kudu maso gabashin Ingila lokacin da aka bullo da wannan kwalbar, yana cikin kamfanonin da suka sayar da abin sha a cikin kwalaben gilashin Codd. Ɗaya daga cikin ilimin ƙa'idar kalmar codswallop ya samo asali ne daga giya da aka sayar a cikin kwalabe na Codd, ko da yake ana watsi da wannan a matsayin ilimin ilimin jama'a.^[14]

An samar da kwalaben shekaru da yawa, amma a hankali sun ƙi yin amfani da su. Tun da yara suka farfasa kwalabe don dawo da marmara, kwalabe na inabin ba su da yawa kuma sun zama kayan tattarawa, musamman a Burtaniya. Saboda haɗarin fashewa da raunuka daga guntuwar gilasai, an hana yin amfani da irin wannan kwalban a yawancin ƙasashe, tunda sauran hanyoyin rufe kwalabe masu matsa lamba na iya haɗawa da sakin matsi marasa aminci cikin sauƙi. Har yanzu ana amfani da ƙirar Codd-neck don abin sha mai laushi na Japan Ramune, kuma a cikin abin sha na Indiya da ake kira Banta.

Masu yin soda

Kyakkyawan mai yin soda don amfani da gida wanda aka samo a cikin manyan kantuna. Ana haɗa katako na carbon dioxide da kwalban matsin lamba.

Masu yin soda ko soda carbonators sune kayan aikin da ke fitar da ruwa tare da gwangwani masu amfani da carbon dioxide da yawa. Ana samar da tsarin iri-iri ta masana'antun da masu sha'awar sha'awa. Ana iya siyar da rukunin kasuwanci tare da madaidaicin syrup don yin abubuwan sha masu ɗanɗano.

Ɗaya daga cikin manyan masu samar da soda carbonators shine SodaStream. Kayayyakinsu sun shahara a cikin 1970s da 1980s a Burtaniya, kuma suna da alaƙa da son zuciya na wancan lokacin kuma sun sami dawowa a cikin 2000s.^[15]

Kasuwanci

Wani bindiga na soda na zamaniSoda gun

Tsarin narkar da carbon dioxide a cikin ruwa ana kiransa carbonation. Ruwan soda na kasuwanci a cikin siphon ana yin shi ta hanyar sanyaya tsaftataccen ruwa zuwa 8 °C (46 °F) ko ƙasa, zaɓin ƙara wani sinadarin sodium ko potassium tushen alkaline kamar sodium bicarbonate don kawar da acid ɗin da aka ƙirƙira lokacin da ake matsa ruwan da carbon dioxide ( wanda ke haifar da babban 8-10 pH carbonic acid-bicarbonate buffer bayani lokacin narkar da cikin ruwa). Gas yana narkewa a cikin ruwa, kuma ana ƙara ƙarar da ke cike da carbon dioxide don matsawa siphon zuwa kusan fam 120 a kowace murabba'in inch (830 kPa), wasu 30 zuwa 40 psi (210-280 kPa) sama da yadda yake a ciki. fermenting champagne kwalabe. ^{[ana buƙatar hujja]}^{[<span title="This claim needs references to reliable sources. (July 2021)">citation needed</span>]}

A yawancin gidajen cin abinci na zamani da sanduna ana kera ruwan soda akan wurin ta amfani da na'urorin da aka sani da carbonators. Carbonators suna amfani da famfunan injina don tura ruwa zuwa ɗakin da aka matsa inda aka haɗa shi da carbon dioxide daga tankuna masu matsa lamba a kusan 100 psi (690 kPa). Ruwan da aka matse da carbonated sannan yana gudana ko dai kai tsaye zuwa famfo ko haɗa kawunan inda ake ƙara ɗanɗano kafin a ba da shi.

Amfani da shi

Abin sha mai narkewa

Ruwan Carboned wani mahimmin sinadari ne a cikin abubuwan sha masu laushi, abubuwan sha waɗanda galibi sun ƙunshi ruwan carbonated, abin zaƙi, da ɗanɗano irin su cola, ginger, ko citrus.

Ana amfani da ruwa mai ƙyalƙyali ko kuma ruwan ma'adinai mai kyalli a matsayin madadin abubuwan sha. Club soda ruwa ne carbonated wanda aka ƙara mahadi irin su sodium bicarbonate ko potassium sulfate. Yawancin masana'antun suna samar da samfuran ruwa masu kyalkyali da ba su da daɗi waɗanda aka ɗanɗana ta hanyar ƙara kayan ƙanshi kamar mai mai mahimmanci. Ruwan Carboned sau da yawa ana haɗe shi da ruwan 'ya'yan itace don yin naushi mai ban sha'awa na giya da maras giya^[16]

Abin sha mai barasa

Ruwan Carboned wani sinadari ne da aka haɗe shi da abubuwan sha inda ake amfani da shi don kashe abin sha kuma yana ba da matakin 'fizz'.

Ƙara ruwan soda zuwa abubuwan sha na "gajeren" irin su ruhohi yana diluted su kuma ya sa su "dogon" (kar a ruɗe da dogon abin sha kamar waɗanda aka yi da vermouth). Ruwan Carboned kuma yana aiki da kyau a cikin gajerun abubuwan sha da aka yi da whiskey, brandy, da Campari. Za a iya amfani da ruwan Soda don tsarma abubuwan sha bisa ga kayan marmari kamar lemu na lemu. Ruwan soda abu ne mai mahimmanci a yawancin hadaddiyar giyar, irin su whiskey da soda ko Campari da soda.

Yin dafa abinci

Ruwan Carboned yana ƙara shahara a dafa abinci na Yamma a matsayin madadin ruwa mara kyau a cikin batir mai soya mai zurfi don samar da launi mai sauƙi ga kullu mai kama da tempura. Kevin Ryan, masanin kimiyyar abinci a Jami'ar Illinois a Urbana-Champaign, ya ce kumfa masu tasowa lokacin da aka haɗe su da kullu suna samar da yanayi mai haske mai kama da tempura, wanda ke ba da tunanin kasancewa ƙananan kalori fiye da batters frying na yau da kullum. Hasken yana haifar da aljihu na iskar carbon dioxide da aka shigar a cikin batter (wani tsari wanda haɓakar dabi'a ta amfani da yisti shima ke haifarwa) da ƙara faɗaɗa lokacin dahuwa.^[17]

Cire sutura

Tun da narkar da iskar gas a cikin ruwa mai carbonated yana aiki a matsayin ɗan ɗan gajeren lokaci, an ba da shawarar a matsayin magani na gida don cire tabo, musamman na jan giya.^[18]

Dubi kuma

Farko da postmix
Soda jerk
Sodium carbonate
Ruwa mai sautin ruwa
Girgizar Limnic - a cikin tabkuna masu zurfi, babban fashewar kwatsam na carbon dioxide

Bayanan da aka ambata

↑ Twilley, Nicola; Graber, Cynthia (13 December 2016). "The Medical Origins of Seltzer". The Atlantic. Retrieved 24 May 2019.
↑ Jessica Krefting, MS, RD, LDN (September 1, 2018). "Seltzer or Sparkling Water: An Alternative to Flat Water". Journal of Renal Nutrition. 28 (5): E33–E35. doi:10.1053/j.jrn.2018.07.001. S2CID 81383075.CS1 maint: multiple names: authors list (link)
↑ McKie, Douglas (18 July 2013). "Joseph Priestley and The Copley Medal". Ambix. 9: 1–22. doi:10.1179/amb.1961.9.1.1.
↑ ^4.0 ^4.1 Reddy, Avanija; Norris, Don F.; Momeni, Stephanie S.; Waldo, Belinda; Ruby, John D. (April 2016). "The pH of beverages in the United States" (PDF). The Journal of the American Dental Association. 147 (4): 255–263. doi:10.1016/j.adaj.2015.10.019. PMC 4808596. PMID 26653863.
↑ "Powerful Effervescence". Summer 2008. Retrieved 2019-02-13.
↑ "Foods of Minimal Nutritional Value". fns.usda.gov. Appendix B of 7 CFR Part 210 (in Turanci). Food and Nutrition Service, United States Department of Agriculture. 13 September 2013. Retrieved 2017-08-04.
↑ Coggrave, M; Norton, C; Cody, JD (13 January 2014). "Management of faecal incontinence and constipation in adults with central neurological diseases". The Cochrane Database of Systematic Reviews (1): CD002115. doi:10.1002/14651858.CD002115.pub5. PMC 10656572 Check |pmc= value (help). PMID 24420006.
↑ Parry J, Shaw L, Arnaud MJ, Smith AJ (August 2001). "Investigation of mineral waters and soft drinks in relation to dental erosion". J Oral Rehabil. 28 (8): 766–72. doi:10.1046/j.1365-2842.2001.00795.x. PMID 11556958.
↑ See example calculation in Eric Kvaalen (Nov 4, 2009). "Con gas, sin gas". New Scientist.
↑ Julio E. García (Oct 11, 2001). "Density of Aqueous Solutions of CO₂". eScholarship. Lawrence Berkeley National Laboratory.
↑ "XI. Experiments on Rathbone-place water". Philosophical Transactions of the Royal Society of London. Rstl.royalsocietypublishing.org. 57: 92–108. 1767. doi:10.1098/rstl.1767.0012. S2CID 186214874. Retrieved 2018-01-03.
↑ "Definition of seltzer — Merriam-Webster Online Dictionary". Retrieved 2007-11-07.
↑ "Mixing it up: A Look at the Evolution of the Siphon-Bottle". Archived from the original on 2018-08-22. Retrieved 2014-06-09.
↑ Phrase Finder is copyright Gary Martin, 1996-2016. All rights reserved. "A load of codswallop". Archived from the original on 13 September 2008. Retrieved 15 March 2016.
↑ "Sodastream". Waitrose Food Illustrated. Waitrose. 12 September 2006. Archived from the original on 12 September 2006. Retrieved 12 September 2006.
↑ "About Flavored Sparkling Water with No Calories". Archived from the original on 2023-03-21. Retrieved 2024-07-15.
↑ Rentschler, Kay. "Sparkling water lightens foods". Chicago Tribune. Chicago Tribune. Archived from the original on 2014-12-27. Retrieved 27 December 2014.
↑ Wishnok, Pete. "How does club soda remove red wine stains?". Scientific American. Retrieved 15 April 2016.

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[2] Jessica Krefting, MS, RD, LDN (September 1, 2018). "Seltzer or Sparkling Water: An Alternative to Flat Water". Journal of Renal Nutrition. 28 (5): E33–E35. doi:10.1053/j.jrn.2018.07.001. S2CID 81383075.CS1 maint: multiple names: authors list (link)

[3] McKie, Douglas (18 July 2013). "Joseph Priestley and The Copley Medal". Ambix. 9: 1–22. doi:10.1179/amb.1961.9.1.1.

[ADA-4] 4.0 ^4.1 Reddy, Avanija; Norris, Don F.; Momeni, Stephanie S.; Waldo, Belinda; Ruby, John D. (April 2016). "The pH of beverages in the United States" (PDF). The Journal of the American Dental Association. 147 (4): 255–263. doi:10.1016/j.adaj.2015.10.019. PMC 4808596. PMID 26653863.

[5] "Powerful Effervescence". Summer 2008. Retrieved 2019-02-13.

[6] "Foods of Minimal Nutritional Value". fns.usda.gov. Appendix B of 7 CFR Part 210 (in Turanci). Food and Nutrition Service, United States Department of Agriculture. 13 September 2013. Retrieved 2017-08-04.

[7] Coggrave, M; Norton, C; Cody, JD (13 January 2014). "Management of faecal incontinence and constipation in adults with central neurological diseases". The Cochrane Database of Systematic Reviews (1): CD002115. doi:10.1002/14651858.CD002115.pub5. PMC 10656572 Check |pmc= value (help). PMID 24420006.

[pmid11556958-8] Parry J, Shaw L, Arnaud MJ, Smith AJ (August 2001). "Investigation of mineral waters and soft drinks in relation to dental erosion". J Oral Rehabil. 28 (8): 766–72. doi:10.1046/j.1365-2842.2001.00795.x. PMID 11556958.

[9] See example calculation in Eric Kvaalen (Nov 4, 2009). "Con gas, sin gas". New Scientist.

[10] Julio E. García (Oct 11, 2001). "Density of Aqueous Solutions of CO₂". eScholarship. Lawrence Berkeley National Laboratory.

[11] "XI. Experiments on Rathbone-place water". Philosophical Transactions of the Royal Society of London. Rstl.royalsocietypublishing.org. 57: 92–108. 1767. doi:10.1098/rstl.1767.0012. S2CID 186214874. Retrieved 2018-01-03.

[12] "Definition of seltzer — Merriam-Webster Online Dictionary". Retrieved 2007-11-07.

[13] "Mixing it up: A Look at the Evolution of the Siphon-Bottle". Archived from the original on 2018-08-22. Retrieved 2014-06-09.

[14] Phrase Finder is copyright Gary Martin, 1996-2016. All rights reserved. "A load of codswallop". Archived from the original on 13 September 2008. Retrieved 15 March 2016.

[waitrose-15] "Sodastream". Waitrose Food Illustrated. Waitrose. 12 September 2006. Archived from the original on 12 September 2006. Retrieved 12 September 2006.

[16] "About Flavored Sparkling Water with No Calories". Archived from the original on 2023-03-21. Retrieved 2024-07-15.

[17] Rentschler, Kay. "Sparkling water lightens foods". Chicago Tribune. Chicago Tribune. Archived from the original on 2014-12-27. Retrieved 27 December 2014.

[18] Wishnok, Pete. "How does club soda remove red wine stains?". Scientific American. Retrieved 15 April 2016.

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