By American Chemical Society —— Bio and Archives--February 5, 2018
From popping a bottle of champagne for a celebration to cracking open a soda while watching the Super Bowl, everyone is familiar with fizz. But little is known about the chemistry behind the bubbles. Now, one group sheds some light on how carbonation can affect the creaminess and smoothness of beverages, as reported in ACS' The Journal of Physical Chemistry B.The Comment section of online publications is the new front in the ongoing Cancel Culture Battle.
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