and certain soft drinks
(due to a different production process though, see e.g. carbonating beer
), and therefore are called carbonated solution
s (ok, ok, some beers are suspension
s because of the yeast in the bottle. Netman
: a suspension is a liquid with solid particle
s, when you’re patient enough, these particles precipitate
to the bottom of the bottle or glass; centrifugation speeds up this process).
Chilled carbonated drinks have less bubbles, because the lower temperature causes the carbon dioxide
in the liquid, whereas with higher temperatures more CO2
is in the gas
eous state. This results in a higher pressure in the closed bottle
or can because an x amount of molecules in the gas state takes up more space than the same amount in liquid
d form. Thus when shaking and opening a bottle of champagne at room temperature, you can spill (spoil) more of it.