What is the gas that puts the fizz into fizzy drinks
"Carbonated drink Carbonated drinks are beverages that contain dissolved carbon dioxide. The dissolution of CO in a liquid, gives rise to ""fizz"" or ""effervescence"". The process usually involves carbon dioxide under high pressure. When the pressure is removed, the carbon dioxide is released from the solution as small bubbles, which causes the solution to become effervescent, or fizzy. A common example is the dissolving of carbon dioxide in water, resulting in carbonated water. Carbon dioxide is only weakly soluble in water, therefore it separates into a gas when the pressure is released. Carbonated beverages are prepared by mixing flavored syrup"
"Fizz (cocktail) A ""fizz"" is a mixed drink variation on the older sours family of cocktail. Its defining features are an acidic juice (such as lemon or lime) and carbonated water. The first printed reference to ""fiz"" is in the 1887 edition of Jerry Thomas's ""Bartender's Guide"", which contains six such recipes. The fizz became widely popular in America between 1900 and the 1940s. Known as a hometown specialty of New Orleans, the gin fizz was so popular that bars would employ teams of bartenders that would take turns shaking the drinks. Demand for fizzes went international at least as"
"early as 1950, as evidenced by its inclusion in the French cookbook ""L'Art Culinaire Francais"" published that year. A gin fizz is the best-known cocktail in the fizz family. A gin fizz contains gin, lemon juice, and sugar, which are shaken with ice, poured into a tumbler and topped with carbonated water. The drink is similar to a Tom Collins, with a possible distinction being a Tom Collins historically used ""Old Tom Gin"" (a slightly sweeter precursor to London Dry Gin), whereas the kind of gin historically used in a gin fizz is unknown. Simple variations on the gin fizz"
"Fizzies Fizzies were tablets that created a ""carbonated"" soft drink when added to water. Ruth Millard invented the idea for Emerson Drug Company, manufacturer of Bromo-Seltzer, by adding a fruit flavor that children liked. Lem Billings, a close and long-time friend of President John F. Kennedy and the Kennedy family, has also been given credit as inventor. ""As Vice President at the Emerson Drug Company in Baltimore, he was responsible for inventing the 1950s fad drink Fizzies by adding a fruit flavor to disguise the sodium citrate taste."" Once perfected, Emerson named the creation Fizzies. The tablet was dropped into"
"Buck's Fizz The Buck's Fizz is an alcoholic cocktail made of two parts champagne to one part orange juice. It is very similar to the Mimosa, which also contains champagne and orange juice, but in equal measures. Other sparkling wines can also be used. The drink is named after London's Buck's Club, where it was invented as an excuse to begin drinking early; it was first served in 1921 by a barman named Malachy McGarry (who features in the works of P. G. Wodehouse as the barman of Buck's Club and the Drones Club). Traditionally, it is made by mixing"
"while releasing other ingredients is the same that has been used by tableted products for children to produce their own carbonated beverages. In principle a fizzie could release phosphoric anhydride gas, but the release of gas from phosphate salts is so slow that any phosphates present in either beverage or bath fizzies are for other purposes. Bath fizzies are considered a type of bubble bath product by those using the phrase to refer to baths with bubbles within the water or products for producing such an effect, and should hence be distinguished from foaming products that produce bubbles on top"
"by a British pop group, which went on to win a Eurovision title. Buck's Fizz The Buck's Fizz is an alcoholic cocktail made of two parts champagne to one part orange juice. It is very similar to the Mimosa, which also contains champagne and orange juice, but in equal measures. Other sparkling wines can also be used. The drink is named after London's Buck's Club, where it was invented as an excuse to begin drinking early; it was first served in 1921 by a barman named Malachy McGarry (who features in the works of P. G. Wodehouse as the barman"
"the egg white. The original recipe is made with grapefruit juice, because of the mixing of recipes you will find many recipes with lemon juice. Notes Fizz (cocktail) A ""fizz"" is a mixed drink variation on the older sours family of cocktail. Its defining features are an acidic juice (such as lemon or lime) and carbonated water. The first printed reference to ""fiz"" is in the 1887 edition of Jerry Thomas's ""Bartender's Guide"", which contains six such recipes. The fizz became widely popular in America between 1900 and the 1940s. Known as a hometown specialty of New Orleans, the gin"
"emphasising nitrogen instead of carbon dioxide (CO). It is associated with stouts and Irish ""red"" ales. Nitrogen is used under high pressure when dispensing dry stouts (such as Guinness) and other creamy beers because it displaces CO to (artificially) form a rich tight head and a less carbonated taste. This makes the beer feel smooth on the palate and gives a foamy appearance. Premixed bottled gas for creamy beers is usually 75% nitrogen and 25% CO. This premixed gas which only works well with creamy beers is often referred to as Guinness Gas, Beer Gas, or Aligal. Using ""Beer Gas"""
"Fizz keeper The Fizz Keeper is a device that is sold as a means for preserving the carbonation in soft drinks. It comprises a small hand pump that screws onto the top of a plastic soft drink bottle, which is used to pump air into the bottle. Pressurizing the bottle in this way, it is claimed by most of those who sell the device, prevents the drink from going flat. As Joseph A. Schwarcz, Brian Rohrig (of Eastmoor Academy), John P. Williams (of Miami University Hamilton), Sandy Van Natta, Rebecca Knipp, and Reed A. Howald all explain, the mechanism does"
"a glass of water, then fizzed and dissolved, creating a sweet, effervescent drink. Fizzies were first introduced by Emerson on a regional basis in July 1957. In 1962, the Emerson Drug Company was acquired by Warner–Lambert, which sold the product nationally that same year. In the 1950s and 1960s Fizzies came in seven flavors: grape, orange, cherry, lemon-lime, strawberry, root beer, and cola. Fizzies' sales grew both nationally and internationally until 1968, achieving more than double the sales volume of Kool-Aid. Fizzies was one of the sponsors for ""The Shari Lewis Show"" on NBC-TV in the early 1960s and pitched"
"gives a foamy appearance. Premixed bottled gas for creamy beers is usually 75% nitrogen and 25% CO. This premixed gas which only works well with creamy beers is often referred to as Guinness Gas, Beer Gas, or Aligal. Using ""Beer Gas"" with other beer styles can cause the last 5% to 10% of the beer in each keg to taste very flat and lifeless. In the UK, the term ""keg beer"" would imply the beer is pasteurised, in contrast to unpasteurised cask ale. Some of the newer microbreweries may offer a nitro keg stout which is filtered but not pasteurized."
"are A Ramos gin fizz (also known as a ""Ramos fizz"" or ""New Orleans fizz"") contains gin, lemon juice, lime juice, egg white, sugar, cream, orange flower water, and soda water. It is served in a large non-tapered 12 to 14 ounce Collins glass. The orange flower water and egg significantly affect the flavor and texture of a Ramos, compared to a regular gin fizz. The key to making this egg cocktail is dissolving the sugar before adding ice; the sugar acts as an emulsifier, and it and the alcohol ""cook"" the egg white. Henry C. Ramos invented the Ramos"
"Fizzy extraction Fizzy extraction is an extraction technique developed by Paweł Urban's group for analysis of semivolatile species dissolved in liquid matrices. It is used to extract semivolatile compounds from liquid samples. Unlike in sparging methods, such as ""purge-closed loop"", effervescence plays the key role in fizzy extraction. A liquid sample is subjected to a small overpressure (ca. 150 kPa) of a carrier gas (e.g. CO) under stirring. An abrupt decompression of the extraction chamber leads to effervescence. The resulting bubbles with volatiles/semivolatiles are liberated into the headspace of the extraction chamber within few seconds, and transferred to an online"
"the fundamental texture and flavour of the Guinness of the past as nitrogen bubbles are much smaller than CO, giving a ""creamier"" and ""smoother"" consistency over a sharper and traditional CO taste. This step was taken after Michael Ash – a mathematician turned brewer – discovered the mechanism to make this possible. Nitrogen is less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. High pressure of the dissolved gas is required to enable very small bubbles to be formed by forcing the draught beer through fine holes in a plate"
"Ritz Fizz The Ritz Fizz was created as the Ritz-Carlton hotel chain's signature cocktail in 1934 upon the repealing of prohibition in the United States. It was first concocted in the bar at the former Ritz-Carlton Boston Hotel (renamed the Taj Boston on January 11, 2007) in Boston, Massachusetts. In a Champagne Flute glass mix: The Ritz-Carlton Hotel in Montreal makes their version with 1/2 oz. (12.5 mL) of apple liqueur instead of the Amaretto and Blue Curaçao and garnishes it with a sugar cube dipped in raspberry liqueur. This is probably due to copyright infringement since the Montreal Ritz-Carlton"
"Orbitz (drink) Orbitz is the product name of a discontinued noncarbonated fruit-flavored beverage, made by The Clearly Food & Beverage Company of Canada, makers of Clearly Canadian. It was introduced 1997 and quickly disappeared due to poor sales. Made with small floating edible balls, the drink was marketed as a ""texturally enhanced alternative beverage"" but some consumers compared it to a portable lava lamp. The small balls floated due to their nearly equal density to the surrounding liquid, and remained suspended with assistance from an ingredient known as gellan gum. The gellan gum provided a support matrix—something like a microscopic"
"Effervescence Effervescence is the escape of gas from an aqueous solution and the foaming or fizzing that results from that release. The word effervescence is derived from the Latin verb ""fervere"" (to boil), preceded by the adverb ""ex"". It has the same linguistic root as the word fermentation. Effervescence can also be observed when opening a bottle of champagne, beer or carbonated beverages such as soft drinks. The visible bubbles are produced by the escape from solution of the dissolved gas (which itself is not visible while dissolved in the liquid). Although CO is most common for beverages, nitrogen gas"
"Bath fizzies Bath fizzies are material products designed to effervesce in bathwater. They come in the form of: Bath fizzies date from the early 20th Century and may be considered a form of bath salts in that the products of their use include a salt solution in addition to the carbon dioxide bubbles which are their definitive feature. Their ingredients must include one or more acid(s) and one or more water-soluble bicarbonate, sesquicarbonate, and/or carbonate. In addition they commonly include coloring, fragrance, and/or other water-soluble, water-dispersible, and/or volatile ingredients for esthetic, cosmetic, or skin soothing purposes. This principle of effervescing"
"other previous assertions that Fuze products may help consumers avoid cancer, heart disease, colds, flu, and infections of the lungs and kidneys. Some consumers may choose Fuze products over other drinks because they wish to avoid high-fructose corn syrup (HFCS), which has been tentatively linked to obesity and diabetes; the alternative sweetener used in Fuze is crystalline fructose, which is chemically distinct from HFCS, although it is produced by allowing the fructose to crystallize ""from a fructose-enriched corn syrup"". Since crystalline fructose is about 5.0% sweeter than high-fructose corn syrup, it adds fewer calories to a sweetened food or drink"
"Fuze Beverage Fuze Beverage ( ), commercially referred to as simply Fuze (marketed in Turkey and Switzerland as Fuse), is a manufacturer of teas and non-carbonated fruit drinks enriched with vitamins. Currently the brand consists of five vitamin-infused lines: Slenderize, Refresh, Tea, Defensify, Magdalotopuss, and Vitalize. The use of vitamins, amino acids, and herbs, and alternative sweeteners such as crystalline fructose places Fuze products in what is known in the industry as the ""new age"" beverage category. Fuze Beverage was founded by Lance Collins and creative director Paula Grant in the basement of Collins' Englewood Cliffs, New Jersey home in"
"Frozen carbonated drink A frozen carbonated drink or frozen carbonated beverage (FCB) is a mixture of flavored sugar syrup, carbon dioxide, and water that is frozen by a custom machine creating a drink comprising a fine slush of suspended ice crystals, with liquid. The final ice crystal concentration changes from 10% to 50%. It dispenses on a type of soft drink and a trade mark of each company producing FCB. Some common FCBs are the Slurpee, the ICEE, and the Froster and also known as Fizzy Slush Machines. The FCB machine was invented by Omar Knedlik, then the owner of"
"ZotZ (candy) ZotZ is a candy with a fizzy, sour center manufactured by G.B. Ambrosoli in Italy and distributed in the United States by Andre Prost, Inc. It is a hard candy that contains a sour powder comprising malic and tartaric acids mixed with sodium bicarbonate. When the powder dissolves, the acids dissolve in liquid (saliva or water) and react with the sodium bicarbonate to produce carbon dioxide bubbles and a fizzing sensation. Zotz has a mild sour flavor to it, owing to the acids involved in its ingredients. ZotZ flavors include apple, cherry, watermelon, blue raspberry, strawberry, grape, and"
"Gasogene The gasogene (or gazogene or seltzogene) is a late Victorian device for producing carbonated water. It consists of two linked glass globes: the lower contained water or other drink to be made sparkling, the upper a mixture of tartaric acid and sodium bicarbonate that reacts to produce carbon dioxide. The produced gas pushes the liquid in the lower container up a tube and out of the device. The globes are surrounded by a wicker or wire protective mesh, as they have a tendency to explode. The earliest occurrence of the word noted in the ""Oxford English Dictionary"" dates from"
"York Times"" critic William Grimes as ""a kind of cult, rallying points for young drinkers in search of fun and not too picky about taste"". ""Fuzzy"" in the name refers to the peach, and ""navel"" to the orange. Fuzzy navel A fuzzy navel is a mixed drink made from peach schnapps and orange juice. Generally an equal amount of each component is used to concoct it, although quantities may vary. It can also be made with lemonade or a splash of vodka depending on the drinker's taste. The addition of another 1 or 1½ oz of vodka to the fuzzy"
"Fizzer Fizzers are a ""fruity, chewy, & fizzy"" candy sold primarily in South Africa. They are one of the products produced by Beacon Sweets & Chocolates and are available in six flavors. The candy itself is a hard/chewy candy depending on its temperature. While chilled, or merely not warmed, the candy is a hard, brittle consistency that will give off more of the ""fizzing"" that the candy can cause while being eaten. While warm though the candy is much like the American candy Air Heads; it loses some of the fizz while soft but is a lot easier to eat"
"The Fizz The Fizz are a British pop music group formed in 2004 as a spin-off from the original group, Bucks Fizz. The core of the group consists of Cheryl Baker, Mike Nolan and Jay Aston, who are all former members of Bucks Fizz. Another former member, Shelley Preston was part of the group on formation, but she was replaced by Aston in 2009. Bobby McVay later became a member in 2015, making the group a quartet until he left in 2018. To date, the group have released three albums, two of which have charted in the Official UK Albums"
"online retailers. As of 2012, Fizzies were available in nine flavors: lemonade, root beer, cherry, orange, blue razz, hot cocoa, hot apple cider, cherry cola, and grape. They were marketed as a nostalgic drink to the baby boomer generation and as a fun way for kids to make their own flavorful drinks. In the past incarnation, the product had only 5 calories, was sweetened with sucralose, and contained Vitamin C in the form of ascorbic acid. In February or March of 2016, Fizzies was again discontinued. Fizzies Fizzies were tablets that created a ""carbonated"" soft drink when added to water."
"the neo-progressive rock act named Grace. Deacon Blue mentions the drink in the chorus of the title track on their 1991 release ""Fellow Hoodlums"". In Billy Connolly's ""Casual Vomit"" sketch, found on ""The Best Comedy Album Ever"", he suggests Bacardi and Tizer as the ingredients for an unpleasant drink. ""Tizer"" was also a garage mix by DJ Tizer in 1994. Tizer Tizer is a red-coloured, citrus-flavoured soft drink bottled in Cumbernauld and sold in the United Kingdom. The name originally comes from the phrase ""Tizer the Appetizer"". It was launched in 1924 by Fred and Tom Pickup of Manchester when"
"it is creamy tasting. As mentioned before, Fizzers are similar to Air Heads or comparable chewy candies such as Laffy Taffy. Another candy that is produced by Beacon that shares the ""fizz"" title is Fizz pops which are a flavored lollipop with sherbet in the middle that starts to fizz out of the side of the lollipop when it starts to wear down. Fizzer Fizzers are a ""fruity, chewy, & fizzy"" candy sold primarily in South Africa. They are one of the products produced by Beacon Sweets & Chocolates and are available in six flavors. The candy itself is a"
"Lemonade, Creaming Soda, and Cocktail. An experimental short film, ""Fizz Factory"" was shot at the factory in late 2006. The film features a soundtrack that includes excerpts of music by German minimalist composer Hans Otte. Foxton Fizz Foxton Fizz is the name of a soda drink produced in Foxton, New Zealand. Back when there were over 230 independent soda factories across New Zealand, most small towns made their own local soda, and so the Foxton Fizz factory started up its machines in 1918, bringing their fizz to Foxton. It is years old and one of the last independent soda companies"
"in soft drinks is the decarboxylation of benzoic acid in the presence of ascorbic acid (vitamin C, E300) or erythorbic acid (a diastereomer of ascorbic acid, E315). Benzoic acid is often added to drinks as a preservative in the form of its salts sodium benzoate (E211), potassium benzoate (E 212), or calcium benzoate (E 213). Citric acid is not thought to induce significant benzene production in combination with benzoic acid, but some evidence suggests that in the presence of ascorbic or erythorbic acid and benzoic acid, citric acid may accelerate the production of benzene. The proposed mechanism begins with hydrogen"
"water releases gaseous carbon dioxide at decompression: In simple terms, it is the result of the chemical reaction occurring in the liquid which produces a gaseous product. Effervescence Effervescence is the escape of gas from an aqueous solution and the foaming or fizzing that results from that release. The word effervescence is derived from the Latin verb ""fervere"" (to boil), preceded by the adverb ""ex"". It has the same linguistic root as the word fermentation. Effervescence can also be observed when opening a bottle of champagne, beer or carbonated beverages such as soft drinks. The visible bubbles are produced by"