The Science of Soda Fizz: Carbonation Explained

Carbonation happens when carbon dioxide gas is dissolved into liquid under high pressure.
Fizz escapes as soon as you open a soda can, because the pressure drops instantly.
Tiny bubbles form around imperfections in the glass or can, acting as nucleation sites.
That sharp bite you taste isn’t just bubbles—it’s carbonic acid formed when CO₂ reacts with water.
Colder sodas hold more dissolved CO₂, which is why warm soda goes flat faster.
Shaking a can spreads bubbles throughout, releasing gas rapidly when opened.
Foam head in soda comes from bubbles trapping liquid, much like beer froth.
Burping after soda is simply your body releasing extra swallowed CO₂ gas.
Diet sodas fizz differently because artificial sweeteners alter surface tension compared to sugar.
Flat soda is just liquid that has lost its dissolved CO₂ to the air.