Drinks - Fizzy Drinks
Processing/Preparation: In 1767, Joseph Priestley of Leeds, England, first discovered a method of infusing water with carbon dioxide to make carbonated water. He found the resulting water tasted pleasant and offered it to friends as a refreshing drink. A Swedish chemist started to add flavours (spices, juices and wine) to carbonated water in the late 18th century. In the early 20th century, bottled soda became available and sales grew rapidly. In the second half of the 20th century, canned soft drinks became an important share of the market. Soft drinks can be made at home by mixing either a syrup with carbonated water or by mixing dry ingredients with carbonated water.
Uses: As a refreshing drink.
Health Value: Carbonisation results in the the formation of carbonic acid. Some carbonated soft drinks have a pH as low as 3.4. Acids erode the surface of teeth, which are essentially composed of calcium salts that are highly vulnerable to acidic attack. For several years now, there has also been concern about the consumption of fizzy drinks in schools because of high sugar and calorie content, that can easily cause people to gain weight if drunk reguarly.