How do you measure carbonation in soda?

Carbonation is a gas that dissolves into a liquid, creating bubbles. In soda, carbonation is created by dissolving carbon dioxide (CO2) into water.

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Carbonation is a gas that bubbles up from the bottom of your drink, making it fizzy. Carbon dioxide (CO2) is the most common type of carbonation and can be found in many beverages such as soda. You may have wondered how to measure the amount of CO2 in soda, and this article can tell you all about it!


What is carbonation, and why does it exist in soda?

Carbonation is a gas that bubbles up from the bottom of your drink, making it fizzy. In soda, carbonation is created by dissolving CO2 in water. This process can be done artificially through various industrial processes or naturally with the help of yeast and sugar under certain environmental conditions. These two types of manufacturing result in different kinds of soda. Artificially carbonated drinks have a more consistent level of fizziness and sweetness. In contrast, naturally-carbonated drinks may be less sweet and have a higher level of carbonation.


How is carbonation measured?

Carbonation in soda is measured in “volumes.” A volume is a measurement of space, and it’s how we measure the amount of carbon dioxide that has been dissolved into a liquid. In general, one can of soda contains about 1/2 litre or 2 volumes of carbonated water.

Carbonation can be measured in three ways: volume, pressure, or solubility. Volume measures the amount of CO2 dissolved in solution as a function of pressure at a given temperature. Pressure is used to measure the number of moles (N) present after taking into account temperature and volume using Charles’ Law (P×V=constant). Solubility calculates the saturation point for water to hold onto all CO2 added into it at a specific temperature. Here, we will figure it by volume.


What is a carbonation tester?

A carbonation tester is used to measure CO2 volumes at room temperature. The apparatus consists of a high-pressure syringe with a rubber stopper and tubing attached for dispersion into the soda sample being tested.

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How is it done?

  1. Fill up your test tube with your soft drink until it reaches just below the calibration line on the test tube

  2. Disperse as much as you can from the syringe into the test tube so that all bubbles are eliminated from inside of the straw and between the syringe and calibration line on your test tube

  3. Fill up your syringe with more of your drink and dispense the needed amount into the calibration line on your test tube


What can affect carbonation levels?

Temperature: Since CO2 is more soluble at higher temperatures, the colder a soda is, the less likely it will taste as fizzy as if it were warmer. This is because there would be less pressure to dissolve any gas bubbles in the solution, so there will be fewer bubbles when you open up your soda. Temperature also affects how quickly CO2 leaves our body, which is why we tend to feel its full effects much faster after downing a cold one!

Fruit juices: Fruit juices contain organic acids such as citric acid and malic acid that work like antacids by neutralizing stomach acid. These acids also increase the solubility of CO2 in water, so fruit juices will have a higher level of carbonation than soda.

Bottle vs. can: Bottle sodas intended for dispensing typically have more pressure because they are sealed tightly inside to prevent losing any pressure due to contact with the outside environment. It should be noted that not all canned drinks are under high pressure, e.g. some canned beverages contain nitrogen instead of CO2 but behave similarly upon opening, causing bubbles to come rushing out immediately!


What beverage drink has the most carbonated dioxide?

The amount of bubbles in your glass really depends on the type and brand you’re drinking from. For example, Coca-Cola contains more than twice as much CO2 per volume as Sprite does. That means if you want to drink less fizzy drinks (or save money), try switching to Sprite or another diet cola instead!


You can do the following to reduce the amount of CO2 in your soda:

Sugar-free sodas contain citric acid, which affects the ability of a drink’s carbonation to dissolve into a liquid and also gives it a more tart taste.

Shaking or stirring a carbonated beverage before pouring it out will increase its level of fizziness because doing so releases excess CO2 from the solution.

Try not to refrigerate icy cans of soda. The colder temperature will make the fluid less able to hold onto dissolved CO2, making it flat when you open it. However, this is why drinking room temperature soda is gross。


The science behind how to regulate the amount of gas inside an unopened can is called carbonation.

Carbonated water is when a gas such as CO2 mixes with water to form bubbles. The pressure and temperature of this mixture’s environment will affect how much gas can dissolve into the blend. When you open a soda, and it fizzes, this means that there was still enough room in solution for all of the gas to come out at once, producing bubbles. Suppose you shake your soda but don’t open it. In that case, however, some of these dissolved gases will “escape” back into the air, making room for more CO2 to dissolve into the solution after you open it later on!


Why do bottling companies need to be careful when filling cans with carbonated soft drinks?

Filling the cans with carbonated soft drinks is a reasonably safe process, but some risks are involved. Suppose you overfill the cans of fizzy drinks. In that case, the extra pressure can cause them to explode, which could give workers at bottling plants harmful, sticky injuries. Additionally, make sure all of the bubbles are gone before filling up the cans. The carbon dioxide will stay in the solution because it is absorbed by the water. The fizziness can make it really hard to fill up a container and put too much pressure into the mix.


Why you must understand why there are bubbles in your soda and how they affect the taste of your drink.

  1. To understand the different types of carbonation that exist;

  2. To be able to make claims about sodas based on their carbonation levels;

  3. To open up a soda properly so that you experience the full taste;

  4. To understand what happens to your body when you drink soda;

  5. To understand why sugar-free sodas are more tingly than regular sodas;

  6. For brewers and beverage testers to know how much carbonation is in a bottle/can think of their beverage before it leaves the factory;

  7. For brewers to understand how they can manipulate the level of carbonation in their drinks for different tastes.


how to keep soda fresh

The best way to store your cans of soda, so they stay fresh longer than their expiration date is to keep them cold and preferably in the dark. The refrigerator is a pretty good place, as it’s about 38 degrees on average. Still, if that’s too crowded for your taste, you can try a basement or bar where you know they’ll be sitting stationary most of the time. Another trick is to store cans with their tops off so air can circulate around them, not only preserving carbonation longer but also protecting from bacteria buildup. Once open, pop your sodas into the fridge as soon as possible before they go flat.


Where can I find more information about these Information if needed?

At iBottling, we provide more information on carbonated soft drink filling machines through our website. If you have any other questions or comments, please do not hesitate to contact us via email at! We are always looking for better ways to improve the customer experience, so please just let us know if there’s anything else!

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Picture of John Lau.
John Lau.

John Lau, oversea project manager, an engineering graduate with expertise in optimizing beverage production equipment during his university studies, is now at the helm of global projects in the industry. Committed to educating clients on the benefits of customized equipment solutions that notably boost operational efficiency, Lau views this specialization in tailoring bottling machines as a key facet of his professional commitment.

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