By simply closing the bottle or by pushing the bottle until there is almost no air left?
Answer
Day Staff
Sparkling water contains carbon dioxide (CO2) dissolved. The solubility of gases depends on temperature and pressure.
Solids usually dissolve better at higher temperatures, but the opposite is true for gases. If you open a (full) bottle at room temperature, more fizz will come out than if you take the bottle out of the fridge.
There is an equilibrium between a gas dissolved in a liquid and the same gas in the gas phase (usually the air) above the liquid. By increasing the pressure you can shift the equilibrium, you force the gas towards the liquid, as it were. The more gas phase (air) present above the liquid, the more gas will come out of the liquid to establish that equilibrium. We then assume that there is no (or little) CO2 in the air above the liquid. If you do not want the gas to go out of the liquid, it is best to ensure that there is as little air as possible in the bottle. So it’s best to squeeze the air out.
Kind regards
Answered by
Dr Marina Vanhecke
analytical chemistry toxicology soil remediation
UC Leuven Andreas Vesaliusstraat 13 | 3000 Leuven Hertogstraat 178 | 3001 Heverlee UC Limburg Campus Diepenbeek, Agoralaan Building B bus 1 3590 Diepenbeek
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