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carbonation

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carbonation

Addition of carbon dioxide gas to a beverage, imparting sparkle and a tangy taste and preventing spoilage. The liquid is chilled and cascaded down in an enclosure containing carbon dioxide (either as dry ice or a liquid) under pressure. Increasing pressure and lowering temperature maximize gas absorption. Carbonated beverages do not require pasteurization.

carbonation [‚kär·bə′nā·shən]
(chemistry)
Conversion to a carbonate.
(chemical engineering)
The process by which a fluid, especially a beverage, is impregnated with carbon dioxide.
(geochemistry)
A process of chemical weathering whereby minerals that contain soda, lime, potash, or basic oxides are changed to carbonates by the carbonic acid in air or water.
carbonation
The reaction between carbon dioxide and calcium compounds, esp. in cement paste, mortar, or concrete, to produce calcium carbonate.
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