SC - HUH?

[kappler]

> >Kinda sorta. The CO2 would react with the water in the milk to form
H2CO3, 
> >or carbonic acid. This would both lend a sour taste to the product and 
> >speed up decomposition of the milk into lactic acid (icky poo). NO is,
for 
> >food-service purposes, pretty close to inert, so it is a much better 
> >choice.
> >
> >Kent (Is an SCA-Chemists list far behind?)

What causes the reaction that forms carbonic acid though?  Does this happen
ANY time CO2 mixes with water?  If so, then this happens in soda and beer
brewing as well?  (no, I'm not trying to restart the recent OT threads
folks, those are just examples near and dear to my big, sensitive,
reserved, respectful, demure heart)  If so, then then carbonic acid must be
very weak indeed, I would even venture in the 5-6 pH range.  Else CO2 would
be pretty useless for firefighting.  Could you provide a little more detail
Kent?  The reaction (CO2 + H2O > H2CO3) seems sorta obvious, but it seems
to me there should be something else in the equation.  Either another
molecule and a byproduct or a catalyst of some kind to cause the reaction
like heat or a flux.

just enough chem 101 to not be dangerous, Puck
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