Carbonated water

Carbonated beverages are one of the categories involved in the classification of the so-called aerated foods. These beverages include beer, carbonated water, carbonated soft drinks, and sparkling wine, among others.

Carbonated water, colloquially called sparkling water, is an aqueous solution of carbon dioxide. Some of these have additives, such as sweeteners or fruit flavors, but plain carbonated water is composed mostly of water and carbon dioxide, with no other additives.

Carbonated water is considered as a healthier beverage than conventional soft drinks and its consumption is increasing.

Still bottled water was first produced in 1622 in the United Kingdom, followed by the earliest soft drinks, lemonade, and orangeade, which were developed in the 1660s.

On the other hand, the carbonated water production history traces back to the seventeenth century, in which the natural effervescence of water in spas became of interest. In 1741, Brownrigg was known to name the CO2 as mephitic.

Carbonated water was created by Joseph Priestly in the year 1767 and has since proven to have many benefits for the gastrointestinal tract. Carbonated water eases stomach aches, quells nausea and has been proven to alleviate constipation.

When CO2 is dissolved in water, it undergoes a reaction in which a hydrogen proton and bicarbonate ion are formed; this causes the pH of carbonated water to drop.

Most of the CO2 in a carbonated beverage does not actually reach the stomach. Much is lost in the fizz when the can or bottle is opened, and some combines with swallowed air to cause belching. Therefore, most of the CO2 present in a beverage does not reach the digestive tract and the small amount that does is readily and rapidly absorbed through the wall of the gastrointestinal system.
Carbonated water

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