Carbonate In Soda
On Carbonic Acid in Drinking
There is a drink in the world, and those who contain carbonic acid. Carbonic acid in drinking has its own unique characteristics and is related to the characteristics of drinking.
Carbonic acid in drinking, the first is the taste. When the drinking bottle is opened, the carbonic acid escapes into bubbles, and when it enters the throat, it feels clear and numb. This unique feeling adds interest to drinking, making the drinker feel lively and cheerful, unlike the blandness of regular drinking. If the amount of carbonic acid is appropriate, the taste of drinking is wonderful, and more of it is too strong, and less of it loses its characteristics and the flavor is light.
Furthermore, it is related to the preservation of drinking. Carbonic acid has the ability to inhibit bacteria. In a closed bottle, the carbonated environment can inhibit the growth of microorganisms, so that the drink will not be damaged for a long time, maintain its quality, and extend its taste. However, if the seal is not good, the carbonated acid will escape, and the drink will easily deteriorate, damaging its original quality.
And carbonated acid is also involved in chemical reactions in the drink. It may interact with other substances in the drink, affecting the color and aroma of the drink. If combined with certain ingredients, it may cause color changes, or make the aroma more fragrant, or vice versa.
Therefore, to make a good drink, the control of carbonated acid is the key. It is necessary to follow the characteristics of the drink, the taste of the crowd, and the amount of it, so that the taste, preservation, and chemical characteristics are all in a wonderful state, in order to obtain high-quality drinks for everyone to enjoy.
