The nutritional value of soft drinks

The soda, which is commonly referred to as carbonated soft drinks, was invented by a British chemist and pastor, joseph Priestly (1733-1804). He was better known for discovering oxygen (another saying was that of a Chinese called Mahe. found). The soda water is actually just a bottle of carbon dioxide solution (in addition to sugar and spices, caffeine). By sealing about 2 to 3 atmospheres of carbon dioxide in the sugar water, some of the carbon dioxide gas will dissolve in the water, and carbon dioxide will form carbonic acid in the water. The stimulating taste that soft drinks give people is because of carbonic acid.

raw material

Pigment: Give the drink a beautiful color

Cola essence: Add scent to increase mouthfeel

Citric acid: Antioxidant, candy sour, can also be used as a cleaning agent

Trimetaphosphate: A substitute for borax to increase the taste of food

Baking soda powder: bubbles used to produce soda

Sugar: Some manufacturers use cheaper saccharin (which is also a chemical raw material) to reduce costs.

Soda is an aqueous solution of carbonic acid. When soda is produced in the factory, it increases the amount of carbon dioxide by pressurization, allowing more carbon dioxide to react with water. You can do an interesting experiment at home: pour a cup of soft drink, put a few raisins into the soda, and you will see the raisins floating in the soft drink. This is because the surface of the raisin provides many nucleation sites, so carbon dioxide will form on the surface. When enough carbon dioxide is formed, its buoyancy will cause the raisins to float, but once the surface carbon dioxide leaves the raisins, it will Sinking, so floating, completely using the power of carbon dioxide.