An expert in American dialects explains how a ‘health drink’ from the early 1800s spawned so many names and variations.
Articles on Carbonation
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Want to bring extra life to a glass of champagne or soda water? Physicists will tell you to drop in a small object, such as a berry or raisin.
Ever wonder how soda manufacturers get the bubbles and fizz inside the can? A chemist explains some of the science behind the carbonation process. Hint − it involves carbon.
Despite being a major contributor of global carbon emissions, concrete remains a popular construction material. Research suggests this needs to change.
CO₂ is used in a range of industries, from food production to pharmaceuticals.
Bubbly waters are becoming increasingly popular. While these carbonated, sometimes flavored beverages might cause slight harm to teeth, they are far better than soda. They might even be good for you.
Top contributors
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Assistant Professor of Nutrition, Mississippi State University
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Professor of Mathematics, University of Wisconsin-Madison
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Professor of Chemistry and Biochemistry, Miami University
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Professor of Chemical Engineering and Chemistry, University of Sheffield
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Professor in Sustainable Construction, University of the West of England
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Professor of Linguistics, University of Nevada, Reno