question: Why is there still a taste difference between flat carbonated water and still water?
comment: When CO2 dissolves into water it creates carbonic acid. You can taste this in the water, even if the bubbles themselves don't pop.
passages: BULLET::::- For a CO pressure typical for bottled carbonated drinks (formula_4 ~ 2.5 atm), we get a relatively acidic medium (pH = 3.7) with a high concentration of dissolved CO. These features contribute to the sour and sparkling taste of these drinks.
  
  BULLET::::- Between 2.5 and 10 atm, the pH crosses the p"K" value (3.60), giving [HCO]  [HCO] at high pressures.
  
  BULLET::::- A plot of the equilibrium concentrations of these different forms of dissolved inorganic carbon (and which species is dominant) as a function of the pH of the solution is known as a Bjerrum plot.
  
  BULLET::::- Remark
   In the United States, carbonated water was known as "soda water" until World War II, due to the sodium salts it contained. These were added as flavoring and acidity regulators with the intent of mimicking the taste of natural mineral water. During the Great Depression, it was sometimes called "two cents plain", a reference to its being the cheapest drink at soda fountains (i.e. without the addition of three cents' worth of flavored syrup).
   Home soda siphons can carbonate flat water through the use of a small disposable steel bulb containing carbon dioxide. The bulb is pressed into the valve assembly at the top of the siphon, the gas injected, then the bulb withdrawn. Soda water made in this way tends not to be as carbonated as commercial soda water because water from the refrigerator is not chilled as much as possible, and the pressure of carbon dioxide is limited to that available from the cartridge rather than the high-pressure pumps in a commercial carbonation plant.
  
  Section::::Products for carbonating water.:Home.:Gasogene.
   In contrast to the open equilibrium scenario above, many swimming pools are managed by addition of sodium bicarbonate (NaHCO) to about 2 mM as a buffer, then control of pH through use of HCl, NaHSO, NaCO, NaOH or chlorine formulations that are acidic or basic. In this situation, dissolved inorganic carbon (total inorganic carbon) is far from equilibrium with atmospheric CO. Progress towards equilibrium through outgassing of CO is slowed by
  
  In this situation, the dissociation constants for the much faster reactions
   While Priestley is regarded as “the father of the soft drink,” he did not benefit financially from his invention. He did however receive scientific recognition when the Council of the Royal Society “were moved to reward its discoverer with the Copley Medal” in 1772.
  
  Section::::Composition.
  
  Natural and manufactured carbonated waters may contain a small amount of sodium chloride, sodium citrate, sodium bicarbonate, potassium bicarbonate, potassium citrate, potassium sulfate, or disodium phosphate, depending on the product. These occur naturally in mineral waters but are added artificially to commercially produced waters to mimic a natural flavor profile.
   BULLET::::- The solubility is given for "pure water", i.e., water which contain only CO. This water is going to be acidic. For example, at 25 °C the pH of 3.9 is expected (see carbonic acid). At less acidic pH values, the solubility will increase because of the pH-dependent speciation of CO.
  
  Section::::Vapor pressure of solid and liquid.
   When the total CO content is significant, as in natural waters and alkaline effluents, two or three inflections can be seen in the pH-volume curves owing to buffering by higher concentrations of bicarbonate and carbonate. As discussed by Stumm and Morgan (1981), the analysis of such waters can use up to six Gran plots from a single titration to estimate the multiple end points and measure the total alkalinity and the carbonate and/or bicarbonate contents.
  
  Section::::Potentiometric monitoring of H.
   On balance, CAS preserves and records the isotopic composition of seawater sulfate at the time of its deposition, provided the host carbonate has not been completely recrystallized or undergone replacement via sulfur-bearing fluids after burial. If the host carbonate has been altered in this way, CAS may contain a mixture of signals that is difficult to characterize.
  
  Section::::Measuring.
  
  Section::::Measuring.:Measuring abundance.
   Section::::Classification.:Platforms produced by the "cool-water factory".
   Carbonated water is a key ingredient in soft drinks: sweet beverages that typically consist of carbonated water, a sweetener and a flavoring, such as cola, root beer, or orange soda. Plain carbonated water is often consumed as an alternative to soft drinks; some brands, such as La Croix, produce unsweetened seltzer products that are lightly flavored by the addition of aromatic ingredients such as essential oils. Carbonated water is often consumed mixed with fruit juice, or infused with flavor by the addition of cut-up fresh fruit or mint leaves.
  
  Section::::Uses.:Alcoholic beverages.
   The CAS record may (or may not) preserve evidence of the rise of microbial sulfate reduction, in the form of a negative δS excursion between 2.7 and 2.5 Ga.
  
  The variation in sulfur isotope composition of sulfate associated with the different components of a carbonate or phosphate rock may also provide insights into the diagenetic history of a sample and the degree of preservation of the original texture and chemistry in different types of grains.
  
  Section::::Ongoing improvements to CAS studies.
   Though ubiquitous, carbonates on Mars are dominated by Magnesite (MgCO) in Martian dust had mass fractions less than 5% and could have formed under current atmospheric conditions. Furthermore, with the exception of the surface dust component, by 2007 carbonates had not been detected by any in situ mission, even though mineralogic modeling did not preclude small amounts of calcium carbonate in Independence class rocks of Husband Hill in Gusev crater (note: An IAU naming convention within Gusev is not yet established).
  
  Section::::Remote sensing data.
   There are some limitations, however, to the use of carbonate-associated sulfate's isotopic composition as a proxy for the isotopic composition of marine sulfate (and thus as a proxy for the response of the sulfur cycle to major climatological and geobiological events) through time. First, there is the question of: how representative is a particular carbonate rock's CAS of marine sulfate at the time of the rock's deposition? Various diagenetic processes (meaning: deformation by burial and exhumation, exposure to groundwater and meteoric fluids carrying sulfur species from more modern sources, etc.) can alter the abundance and isotopic composition of CAS. And so, carbonate mineral crystals used as a sulfur cycle proxy must be carefully selected to avoid highly altered or recrystallized material.
   BULLET::::- In the case of a weak monoacid (here we take acetic acid with p"K" = 4.76) with decreasing total acid concentration , we obtain:
  
  BULLET::::- The calculation in the case of phosphoric acid (which is the most widely used for domestic applications) is more complicated since the concentrations of the four dissociation states corresponding to this acid must be calculated together with [], [], [Ca], [H] and [OH]. The system may be reduced to a seventh degree equation for [H] the numerical solution of which gives
  
  Section::::See also.
  
  BULLET::::- Cuttlebone
  
  BULLET::::- Cuttlefish
  
  BULLET::::- Gesso
  
  BULLET::::- Limescale
  
  BULLET::::- Marble
   Firstly, the collecting of samples that are extracted from the olive paste by liquid carbon dioxide. It is performed as two different ratios of solid-liquid, one is 1:5 and another one is 1:10 and two different periods for calculating the yield of olive oil, one is every 30 minutes and another one is after 180 minutes. Therefore, there are three sets of experiments where the difference between ratio and time can be tested together. And the tests within every 30 minutes are called discontinuous process, another one within after 180 minutes is called continuous process.
   Section::::Some important insights from CAS studies.
  
  The CAS record can preserve evidence of major changes in oxidation state of the ocean in response to climate. For example, the Great Oxygenation Event led to the oxidation of reduced sulfur species, increasing the flux of sulfate into the oceans. This led to a corresponding depletion of S in the marine sulfate pool — a depletion recorded in the sulfur isotope composition of marginal marine evaporite deposits and CAS in marine carbonates.
   BULLET::::- As ambient CO partial pressure increases to levels above atmospheric, pH drops, and much of the carbonate ion is converted to bicarbonate ion, which results in higher solubility of Ca.
   BULLET::::- Carbonic acid cannot combine with calcium to form calcium carbonate scale. Calcium carbonate scaling tendency is estimated using the Langelier saturation index. Adding too much sulfuric acid to control carbonate scales may result in calcium sulfate, barium sulfate, or strontium sulfate scale formation on the reverse osmosis membrane.
   In 1998, Coca-Cola Schweppes recalled stocks of carbonated Malvern Water due to traces of benzene found in the carbon dioxide delivered to the bottling plants from the Terra Nitrogen Company near Bristol, which distributes the gas to carbonated drinks manufacturers.
  
  Section::::Royalty.
   In the United Kingdom and Canada today, drink mixers sold as "soda water" or "club soda" contain bicarbonate of soda, which gives them a specific flavor and differentiates them from carbonated water. It is popularly used for mixed drinks such as whiskey and soda and Campari soda.
  
  Section::::History.:Popularity.
   Artificial "selters waters" with added minerals have been created to make competition, thus helping to establish the fame of the original water as an international reference of soda water, e.g. by Torbern Bergman who made thorough analyses of mineral waters and in 1775 presented how to make carbonated water to mimic genuine mineral waters.
   The amount of a gas that can be dissolved in water is described by Henry's Law. In the carbonization process water is chilled, optimally to just above freezing, to maximize the amount of carbon dioxide that can be dissolved in it. Higher gas pressure and lower temperature cause more gas to dissolve in the liquid. When the temperature is raised or the pressure is reduced (as happens when a container of carbonated water is opened), carbon dioxide effervesces, thereby escaping from the solution.
  
  Section::::History.
   The water from the spring is not naturally carbonated; rather, gas is added prior to packaging. The water from this spring is only used for the natural product, and is not used for any of the flavored varieties.
  
  Section::::History.
   In the 1950s, terms such as "sparkling water" and "seltzer water" gained favor. The term "seltzer water" is a genericized trademark that derives from the German town Selters, which is renowned for its mineral springs. Naturally carbonated water, "Selters", has been commercially bottled and shipped from this town since the 18th century or earlier. Generally, "seltzer water" has no added sodium salts, while "club soda" still retains some of the sodium salts that once were used. The term "Seltzer water" is virtually unknown in Britain and most Commonwealth countries, although Australians of a certain age remember Selza Saline powder in metal tins with lids which had to be opened for each use with the back of a spoon, sold during the 1950s.
   Much of the ongoing work in the field of carbonate-associated sulfate is dedicated to characterizing sources of variation in the CAS record, answering questions like: how are sulfate ions incorporated into the mineral structure of different Ca-carbonate and Ca-Mg-carbonate morphotypes, mechanistically speaking? And which morphotypes are most likely to contain CAS derived from primary marine sulfate?
  
  Just as for other geochemical proxies, the utility and reliability of CAS measurements will improve with the advent of more sensitive measurement techniques, and the characterization of more isotope standards.
  
presuppositions: Flat carbonated water and regular water should not taste differently. 
corrections: Carbonated water has carbonic acid, which can be tasted.
raw_presuppositions: Flat carbonated water and regular water should not taste differently.  Water should taste the same.
raw_corrections: Carbonated water has carbonic acid, which can be tasted. Carbonated water has carbonic acid, which can be tasted.