# Equilibrium and Soft Drinks

## Equilibrium and Soft Drinks

The connection between chemistry and carbonated soft drinks goes back to 1767, when Joseph Priestley (1733–1804; mostly known today for his role in the discovery and identification of oxygen) discovered a method of infusing water with carbon dioxide to make carbonated water. In 1772, Priestly published a paper entitled “Impregnating Water with Fixed Air.”

The paper describes dripping oil of vitriol (today we call this sulfuric acid, but what a great way to describe sulfuric acid: “oil of vitriol” literally means “liquid nastiness”) onto chalk (calcium carbonate). The resulting CO2 falls into the container of water beneath the vessel in which the initial reaction takes place; agitation helps the gaseous CO2 mix into the liquid water.

$${\text{H}}_{2}{\text{SO}}_{4}\left(l\right)+{\text{CaCO}}_{3}\left(s\right)\phantom{\rule{0.2em}{0ex}}⟶\phantom{\rule{0.2em}{0ex}}{\text{CO}}_{2}\left(g\right)+{\text{H}}_{2}\text{O}\left(l\right)+{\text{CaSO}}_{4}\left(aq\right)$$

Carbon dioxide is slightly soluble in water. There is an equilibrium reaction that occurs as the carbon dioxide reacts with the water to form carbonic acid (H2CO3). Since carbonic acid is a weak acid, it can dissociate into protons (H+) and hydrogen carbonate ions $$\left({\text{HCO}}_{3}{}^{\text{−}}\right).$$

$${\text{CO}}_{2}\left(aq\right)+{\text{H}}_{2}\text{O}\left(l\right)⇌{\text{H}}_{2}{\text{CO}}_{3}\left(aq\right)⇌{\text{HCO}}_{3}{}^{\text{−}}\left(aq\right)+{\text{H}}^{\text{+}}\left(aq\right)$$

Today, CO2 can be pressurized into soft drinks, establishing the equilibrium shown above. Once you open the beverage container, however, a cascade of equilibrium shifts occurs. First, the CO2 gas in the air space on top of the bottle escapes, causing the equilibrium between gas-phase CO2 and dissolved or aqueous CO2 to shift, lowering the concentration of CO2 in the soft drink. Less CO2 dissolved in the liquid leads to carbonic acid decomposing to dissolved CO2 and H2O.

The lowered carbonic acid concentration causes a shift of the final equilibrium. As long as the soft drink is in an open container, the CO2 bubbles up out of the beverage, releasing the gas into the air (see the figure below). With the lid off the bottle, the CO2 reactions are no longer at equilibrium and will continue until no more of the reactants remain. This results in a soft drink with a much lowered CO2 concentration, often referred to as “flat.”

When a soft drink is opened, several equilibrium shifts occur. (credit: modification of work by “D Coetzee”/Flickr)