question: We "drink" air in sparkling water / eat pockets of air along with our food / etc. Is "farting" the only way one's body can get rid of all that extra air in our stomachs? If not, where does all that air go?
comment: Burping is the primary method of getting rid such consumed gasses, while farting mainly gets rid of gasses produced by your digestion. As a sidenote, farting works even when upside down or weightless as your body is actively pushing them along, but burping relies on gravity to separate gasses from liquid. This has caused major issues for astronauts on at least one occasion where an equipment malfunction forced them to drink bubbly water.
passages: Enteric fermentation
  
  Enteric fermentation is a digestive process by which carbohydrates are broken down by microorganisms into simple molecules for absorption into the bloodstream of an animal. Because of our agricultural reliance in many parts of the world on animals which digest by enteric fermentation, it is one of the factors in increased methane emissions. 
  
  Section::::Ruminants.
   Historical comment on the ability to fart at will is observed as early as Saint Augustine's "The City of God" (5th century AD). Augustine mentions men who "have such command of their bowels, that they can break wind continuously at will, so as to produce the effect of singing". Intentional passing of gas and its use as entertainment for others appear to have been somewhat well known in pre-modern Europe, according to mentions of it in medieval and later literature, including Rabelais.
   Refers to the process in which air is absorbed into the food item. It refers to the lightness of cakes and bread, as measured by the type of pores they contain, and the color and texture of some sauces which have incorporated air bubbles.
  
  In wine tasting, a variety of methods are used to aerate wine and bring out the aromas including swirl wine in the glass, use of a decanter to increase exposure to air, or a specialized wine aerator.
   The gas exchanger in mammals is internalized to form lungs, as it is in most of the larger land animals. Gas exchange occurs in microscopic dead-end air-filled sacs called alveoli, where a very thin membrane (called the blood-air barrier) separates the blood in the alveolar capillaries (in the walls of the alveoli) from the alveolar air in the sacs.
  
  Section::::Mammals.:Exchange membrane.
   Gas is created during digestion, and an airtight pouch will collect this and inflate. To prevent this some pouches are available with special charcoal filtered vents that will allow the gas to escape, and prevent ballooning at night. Some odor can be expelled through the charcoal filter especially if sufficient deodorant is not used in the pouch.
   Section::::Mechanism.
   Garments & external devices
  
  In 1998, Chester "Buck" Weimer of Pueblo, Colorado, received a patent for the first undergarment that contained a replaceable charcoal filter. The undergarments are air-tight and provide a pocketed escape hole in which a charcoal filter can be inserted. In 2001 Mr Weimer received the Ig Nobel Prize for Biology for his invention.
   As mentioned above, the normal range of volumes of flatus in normal individuals varies hugely (476–1,491 ml/24 h). All intestinal gas is either swallowed environmental air, present intrinsically in foods and beverages, or the result of gut fermentation. Swallowing small amounts of air occurs while eating and drinking. This is emitted from the mouth by eructation (burping) and is normal. Excessive swallowing of environmental air is called aerophagia, and has been shown in a few case reports to be responsible for increased flatus volume. This is however considered a rare cause of increased flatus volume. Gases contained in food and beverages are likewise emitted largely through eructation, e.g., carbonated beverages. Endogenously produced intestinal gases make up 74 percent of flatus in normal subjects. The volume of gas produced is partially dependent upon the composition of the intestinal microbiota, which is normally very resistant to change, but is also very different in different individuals. Some patients are predisposed to increased endogenous gas production by virtue of their gut microbiota composition. The greatest concentration of gut bacteria is in the colon, while the small intestine is normally near sterile. Fermentation occurs when unabsorbed food residues may arrive in the colon. Therefore, even more than the composition of the microbiota, diet is the primary factor that dictates the volume of flatus produced. Diets that aim to reduce the amount of undigested fermentable food residues arriving in the colon have been shown to significantly reduce the volume of flatus produced. Again, it is emphasised that increased volume of intestinal gas will not cause bloating and pain in normal subjects. Abnormal intestinal gas dynamics will create pain, distension, and bloating, regardless of whether there is high or low total flatus volume.
   The marked difference between the composition of the alveolar air and that of the ambient air can be maintained because the functional residual capacity is contained in dead-end sacs connected to the outside air by long, narrow, tubes (the airways: nose, pharynx, larynx, trachea, bronchi and their branches and sub-branches down to the bronchioles). This anatomy, and the fact that the lungs are not emptied and re-inflated with each breath, provides mammals with a "portable atmosphere", whose composition differs significantly from the present-day ambient air.
   Section::::Apneic oxygenation.
   Section::::Other vertebrates.:Birds.
   Respiration is the rhythmical process of breathing, in which air is drawn into the alveoli of the lungs via inhalation and subsequently expelled via exhalation. When a human being inhales, air travels down the trachea, through the bronchial tubes, and into the lungs. The entire tract is protected by the rib cage, spine, and sternum. In the lungs, oxygen from the inhaled air is transferred into the blood and circulated throughout the body. Carbon dioxide (CO) is transferred from returning blood back into gaseous form in the lungs and exhaled through the lower respiratory tract and then the upper, to complete the process of breathing.
   Flatulence or farting works much like burping, but helps the body pass gas through the anus, not the mouth. Bacteria present in the intestinal tract cause gas to be expelled from the anus. They produce the gas as food is digested and moved from the small intestine. This gas builds up and causes swelling or bloating in the abdominal area before it is released.
  
  Section::::Causes.:Constipation.
   Air is brought to the alveoli in small doses (called the tidal volume), by breathing in (inhalation) and out (exhalation) through the respiratory airways, a set of relatively narrow and moderately long tubes which start at the nose or mouth and end in the alveoli of the lungs in the chest. Air moves in and out through the same set of tubes, in which the flow is in one direction during inhalation, and in the opposite direction during exhalation.
   Section::::Other vertebrates.
  
  Section::::Other vertebrates.:Fish.
   Certain spices have been reported to counteract the production of intestinal gas, most notably the closely related cumin, coriander, caraway, fennel and others such as ajwain, turmeric, asafoetida (hing), epazote, and kombu kelp (a Japanese seaweed). Most starches, including potatoes, corn, noodles, and wheat, produce gas as they are broken down in the large intestine. Intestinal gas can be reduced by fermenting the beans, and making them less gas-inducing, or by cooking them in the liquor from a previous batch. Some legumes also stand up to prolonged cooking, which can help break down the oligosaccharides into simple sugars. On the other hand, fermented bean products such as miso are less likely to produce as much intestinal gas. Fermentative lactic acid bacteria such as "Lactobacillus casei" and "Lactobacillus plantarum" reduce flatulence in human intestinal tract.
   Interest in the causes of flatulence was spurred by high-altitude flight and manned spaceflight; the low atmospheric pressure, confined conditions, and stresses peculiar to those endeavours were cause for concern. In the field of mountaineering, the phenomenon of high altitude flatus expulsion was first recorded over two hundred years ago.
  
  Section::::Mechanism.
  
  Section::::Mechanism.:Production, composition, and smell.
   Breathing
  
  Breathing (or ventilation) is the process of moving air into and out of the lungs to facilitate gas exchange with the internal environment, mostly by bringing in oxygen and flushing out carbon dioxide.
  
  All aerobic creatures need oxygen for cellular respiration, which uses the oxygen to break down foods for energy and produces carbon dioxide as a waste product. Breathing, or "external respiration", brings air into the lungs where gas exchange takes place in the alveoli through diffusion. The body's circulatory system transports these gases to and from the cells, where "cellular respiration" takes place.
   Section::::Mammals.:Gas exchange.
   There are a number of scattered references to ancient and medieval flatulists, who could produce various rhythms and pitches with their intestinal wind. Saint Augustine in "City of God (De Civitate Dei)" (14.24) mentions some performers who did have "such command of their bowels, that they can break wind continuously at will, so as to produce the effect of singing." Juan Luis Vives, in his 1522 commentary to Augustine's work, testifies to having himself witnessed such a feat, a remark referenced by Michel de Montaigne in an essay.
   Section::::Products.
  
  The three principal products of anaerobic digestion are biogas, digestate, and water.
  
  Section::::Products.:Biogas.
  
  Biogas is the ultimate waste product of the bacteria feeding off the input biodegradable feedstock (the methanogenesis stage of anaerobic digestion is performed by archaea, a micro-organism on a distinctly different branch of the phylogenetic tree of life to bacteria), and is mostly methane and carbon dioxide,
   In beans, endogenous gases seem to arise from complex oligosaccharides (carbohydrates) that are particularly resistant to digestion by mammals, but are readily digestible by gut flora – microorganisms (methane-producing archaea; "Methanobrevibacter smithii") that inhabit the digestive tract. These oligosaccharides pass through the upper intestine largely unchanged, and when they reach the lower intestine, bacteria feed on them, producing copious amounts of flatus.
   Section::::Mechanism.:Volume and intestinal gas dynamics.
   Enteric fermentation occurs when methane (CH) is produced in the rumen as microbial fermentation takes place. Over 200 species of microorganisms are present in the rumen, although only about 10% of these play an important role in digestion. Most of the CH byproduct is belched by the animal, however, a small percentage of CH is also produced in the large intestine and passed out as flatulence.
   BULLET::::- Estimates of its tidal volume – the amount of air moved into or out of the lungs in a single breath – depend on the type of respiratory system the animal had: 904 liters if avian; 225 liters if mammalian; 19 liters if reptilian.
  
presuppositions: Farting gets rid of consumed gasses.  Farting is the only way to get rid of extra air in the body.
corrections: Burping is the primary method of getting rid of consumed gasses, while farting gets rid of gasses produced during digestion. Burping is the primary method used to remove gas from immediately from consumption, followed by farting.
raw_presuppositions: Farting gets rid of consumed gasses.  Farting is the only way to get rid of extra air in the body. Farting is the only way to get rid of extra air in the body.
raw_corrections: Burping is the primary method of getting rid of consumed gasses, while farting gets rid of gasses produced during digestion. Burping is the primary method used to remove gas from immediately from consumption, followed by farting. You can also burp.