Japan saw the launch of a new ‘fizzy’ drink called Unagi Nobori or ‘Surging Eel’. The yellow-colored fizzy drink contains extracts from the head and bones of eel plus five vitamins that are contained in the fish. It’s said to be the best way to stay cool in hot weather. Source: foxnews.com
Fizzy drinks or soda pops are popular throughout the world. Fizzy drinks and a box of crisps are the most talked about junk food attributed to obesity and health concerns all over the world.
What are fizzy drinks? Fizzy drinks are carbonated drinks with carbon dioxide dissolved in the drink. When the top of the pop is opened, carbon dioxide trapped inside escapes forming foam on the top as bubbles. Effervescence is the scientific term to explain the escape of gas from a solution. In some instances, when gas escapes from a high pressurized carbonated drink, bubbles are formed in the surface of the solution at the time of depressurization. If effervescence is accompanied by formation of bubbles with sound, on the surface of the solution it is commonly known as Fizz, the process that gave carbonated drinks its name as fizzy drinks.
Carbon dioxide is used in the drink because it dissolves well and is available free – Yeast being the main source of carbon dioxide production. Most of the fizzy drinks combine yeast and sugar to create the fizz. Carbon dioxide does not react with the drink; it remains a neutral gas unlike other gases that react with the solution changing the nature of the drink. Carbon dioxide when dissolved at low pressure becomes carbonic acid with a tasty, lemony tingling taste with fizz that lasts longer.
Shaking of champagne before opening is a common procedure seen in celebrations. It is presumed that champagne inside builds pressure on shaking. Fact is no increase was observed in the pressure of the liquid during shake to attribute the fountain effect to the pressure built up on the liquid inside. Tiny bubbles are formed during shake and become larger in size rapidly due to reduction in temperature caused by opening the drink. Increase in size of the bubbles yields excessive foam and the natural tendency of the gas to escape on opening creates the fountain effect of champagne.
With the increasing usage of fizzy drinks and medical world attributing fizzy drinks as a cause to various diseases, scientists in St. Louis university have discovered a replacement to conventional battery called fuel cells that produce electricity using fizzy drinks and other potential sources of sugar.