SC - OOP-How to carbonate beverages
Rodney K Zeigler
zeig0006 at tc.umn.edu
Fri Jan 9 21:46:00 PST 1998
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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