13th
Jun
2013

Posted in Kafevend Blog

Whilst carbonated water has been around for some time as the produce of natural springs, the first glass of man made carbonated water is attributed to Joseph Priestley in 1767. He found that a bowl of water suspended above fermenting beer was instilled with a pleasing taste. The 'fixed air' that rose from the beer was responsible for this and he devised a method to carbonate water (follow the link at the bottom to read the pamphlet he wrote on how to achieve this- I found it quite interesting!)

The method of dissolving carbon dioxide into water is known as carbonation. On a commercial scale these days, water is first cooled in order to dissolve as much CO2 as possible, before pressurizing the water with it. An alkaline is sometimes added in order to balance the slight acidic effect of the CO2.

Amongst a handful of potential boons and banes, perhaps the most amusing were the worries (or fear mongering trite, by the sounds of it) that the additional carbon in the water could weaken bones and the stomach lining. Subsequent testing on humans found these claims to be, surprisingly, false. I feel it would be remiss of me if I did not remind you that our bodies deal with a large amount of carbon dioxide; it is what we exhale- an extra glass of fizzy stuff isn't going to overwhelm your system.

Joseph Priestley's Directions for impregnating water with fixed air

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