What is Fizzing?
Fizzing is what happens when somebody opens a carbonated beverage. It refers to the hissing sound and the bubbling of the beverage as a result of carbonation.
Carbonation simply means the addition of carbon dioxide to some form of liquid to create a “fizz”. This idea is commonly demonstrated in opening beverages such as soft drinks or beers. Opening a bottle of soda for example would result in a popping sound and then it is followed by soda “bubbling” in an upwards direction. This happens because some kind of pressure forces the carbon dioxide to be released into the liquid making the “pop” and the bubbles. Originally, the carbon dioxide molecules are just dissolved in the soda liquid through a high amount of pressure. Opening the soda bottle will lower this pressure and release the carbon dioxide into the liquid as air bubbles. And once all of the carbon dioxide added is released, the bubbling and/or fizzing will stop, making the soda “flat”.
The process of carbonation was discovered in the 18th century by a man named Joseph Priestley. In his experimentations with fermenting beer, he got to discover the fizzing effect. But it was Johann Schweppes who made a commercial carbonation process and later introduced tonic water. From then on, many other carbonated beverages came out including sparkling water, sparkling wine, ginger ale, beer, champagne, and soft drinks.
Making beverages fizz were marketed as a healthy choice in the past. Some would suggest that fizzing or carbonation is not just for the pleasure of people’s senses, but could actually help in making beverages safe from unwanted bacteria and microbes. Many disagree about these claims though and conclude that carbonation does not really have any nutritive or health benefit. Some even argue that carbon dioxide in drinks is toxic because of the body’s inability to digest them, posing some potential health risks.