Editing Soft drink (section)

===<span class="anchor" id="Carbonation_anchor">Carbonated drinks</span>===
[[Image:Soda bubbles macro.jpg|right|thumb|Bubbles of [[carbon dioxide]] float to the surface of a [[Carbonated water|carbonated]] soft drink.]]
[[File:Carbonated soft drink - japan - 2022 oct 20.webm|thumb|Carbonation moving through a drink, disturbing the ice in a glass]]

'''Carbonated drinks''' or '''fizzy drinks''' are beverages that consist mainly of [[carbonated water]]. The [[dissolution (chemistry)|dissolution]] of [[carbon dioxide]] ({{CO2}}) in a [[liquid]], gives rise to ''[[effervescence]]'' or ''fizz''. Carbon dioxide is only weakly soluble in water; therefore, it separates into a [[gas]] when the pressure is released. The process usually involves injecting carbon dioxide under high pressure. When the pressure is removed, the carbon dioxide is released from the solution as small bubbles, which causes the solution to become effervescent, or fizzy.

Carbonated beverages are prepared by mixing flavored syrup with carbonated water. Carbonation levels range up to 5&nbsp;volumes of {{CO2}} per liquid volume. [[Ginger ale]], [[cola]]s, and related drinks are carbonated with 3.5&nbsp;volumes. Other drinks, often fruity ones, are carbonated less.<ref>{{cite book |author1=Crandall, Philip |author2=Chen, Chin Shu |author3=Nagy, Steven |author4=Perras, Georges |author5=Buchel, Johannes A. |author6=Riha, William |year=2000 |chapter=Beverages, nonalcoholic |title=Ullmann's Encyclopedia of Industrial Chemistry |doi=10.1002/14356007.a04_035|isbn=3-527-30673-0}}</ref>

[[File: Priestley Joseph pneumatic trough.jpg|thumb|left|Equipment used by [[Joseph Priestley]] in his experiments on gases and the carbonation of water|alt=Engraving of assorted scientific equipment, such as a pneumatic trough. A dead mouse rests under one glass canister.]]

In the late 18th century, scientists made important progress in replicating naturally carbonated [[mineral water]]s. In 1767, Englishman [[Joseph Priestley]] first discovered a method of infusing water with carbon dioxide to make carbonated water<ref>{{cite web |author=Bellis, Mary |date=March 6, 2009 |title=The discovery of oxygen and Joseph Priestley |website=Thoughtco.com |url=https://www.thoughtco.com/joseph-priestley-profile-1992342 |access-date=June 8, 2009 |url-status=live |archive-url=https://web.archive.org/web/20200328055514/https://www.thoughtco.com/joseph-priestley-profile-1992342 |archive-date=March 28, 2020}}</ref> when he suspended a bowl of distilled water above a beer vat at a local brewery in [[Leeds]], England. His invention of carbonated water (later known as ''soda water'', for the use of [[soda powder]]s in its commercial manufacture) is the major and defining component of most soft drinks.<ref name="truetex.com">{{cite web |title=Priestley&nbsp;1772: Impregnating water with fixed air |website=truetex.com |url=http://www.truetex.com/priestley-1772-impregnating_water_with_fixed_air.pdf |access-date=May 8, 2013 |archive-url=https://web.archive.org/web/20170421011559/http://www.truetex.com/priestley-1772-impregnating_water_with_fixed_air.pdf |archive-date=April 21, 2017}}</ref>

Priestley found that water treated in this manner had a pleasant taste, and he offered it to his friends as a refreshing drink. In 1772, Priestley published a paper entitled ''Impregnating Water with Fixed Air'' in which he describes dripping ''oil of vitriol'' (or [[Sulphuric acid|sulfuric acid]] as it is now called) onto [[chalk]] to produce carbon dioxide gas and encouraging the gas to dissolve into an agitated bowl of water.<ref name="truetex.com"/>

{{Quote box|width=29%|align=right|quote="Within a decade, inventors in Britain and in Europe had taken Priestley's basic idea—get some "fixed air," mix it with water, shake—and created contraptions that could make carbonated water more quickly, in greater quantities.
One of those inventors was named Johann Jacob Schweppe, who sold bottled soda water and whose business is still around today." |source="The great soda-water shake up" (October 2014) ''[[The Atlantic]]''.<ref name=Atlantic>{{cite magazine |title=The great soda-water shake up |date=October 2014 |magazine=[[The Atlantic]] |url=https://www.theatlantic.com/technology/archive/2014/10/the-great-soda-water-shake-up/380932/ |access-date=October 13, 2021 |url-status=live |archive-url=https://web.archive.org/web/20220624050704/https://www.theatlantic.com/technology/archive/2014/10/the-great-soda-water-shake-up/380932/ |archive-date=June 24, 2022}}</ref>}}
Another Englishman, [[John Mervin Nooth]], improved Priestley's design and sold his apparatus for commercial use in pharmacies. Swedish chemist [[Torbern Bergman]] invented a generating apparatus that made carbonated water from chalk by the use of sulfuric acid. Bergman's apparatus allowed imitation mineral water to be produced in large amounts. Swedish chemist [[Jöns Jacob Berzelius]] started to add flavors (spices, juices, and wine) to carbonated water in the late eighteenth century. [[Thomas Henry (apothecary)|Thomas Henry]], an [[apothecary]] from Manchester, was the first to sell artificial mineral water to the general public for medicinal purposes, beginning in the 1770s. His recipe for 'Bewley's Mephitic Julep' consisted of 3 [[dram (unit)|drachm]]s of fossil alkali to a [[quart]] of water, and the manufacture had to 'throw in streams of fixed air until all the alkaline taste is destroyed'.<ref name=Emmins/>

[[Johann Jacob Schweppe]] developed a process to manufacture bottled carbonated mineral water.<ref name=Atlantic/> He founded the [[Schweppes]] Company in [[Geneva]] in 1783 to sell carbonated water,<ref>{{cite book | author=Morgenthaler, Jeffrey | year=2014 | title=Bar Book: Elements of cocktail technique | publisher=Chronicle Books | page=54 | isbn=978-1-4521-3027-9 | url=https://books.google.com/books?id=OZkWAgAAQBAJ&pg=PA54 | access-date=November 21, 2020 | url-status=live | archive-url=https://web.archive.org/web/20220513170211/https://books.google.com/books?id=OZkWAgAAQBAJ&pg=PA54 | archive-date=May 13, 2022}}</ref> and relocated his business to London in 1792. His drink soon gained in popularity; among his newfound patrons was [[Erasmus Darwin]]. In 1843, the Schweppes company commercialized [[Malvern Water]] at the Holywell Spring in the Malvern Hills, and received a [[Royal warrant of appointment (United Kingdom)|royal warrant]] from King William IV.<ref>{{cite web |title=Heritage: Meet Jacob Schweppe |url=http://schweppes.eu/heritage/#schweppes-received-the-royal-warrant-of-appointment-by-his-majesty-the-king-from-king-william-iv |access-date=July 6, 2015 |archive-url=https://web.archive.org/web/20181012152023/http://schweppes.eu/heritage/#schweppes-received-the-royal-warrant-of-appointment-by-his-majesty-the-king-from-king-william-iv |archive-date=October 12, 2018}}</ref>

It was not long before flavoring was combined with carbonated water. The earliest reference to carbonated [[ginger beer]] is in a ''Practical Treatise on Brewing''. published in 1809. The drinking of either natural or artificial mineral water was considered at the time to be a healthy practice, and was promoted by advocates of [[temperance movement|temperance]]. Pharmacists selling mineral waters began to add herbs and chemicals to unflavored mineral water. They used birch bark (see [[birch beer]]), [[dandelion]], [[Smilax regelii|sarsaparilla root]], fruit extracts, and other substances.