SC - OOP-How to carbonate beverages

[Rodney K Zeigler]

In the words of Puck:

> could it be a result of the carbon atom reacting differently thanthe
> nitrogen?  (straining to remember my Navy Damage control training as well
> as chemistry)

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?)


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