How does the carbonation in a soda/beer ‘settle’ after you shake it? How isn’t it always pressurized in a way that makes it overflow?
In: Chemistry
Movement makes gas leave the water.
When you don’t move for a while the gas has time to go back in.
As for the second part, companies know the right amount of pressure for their concentration.
Carbon Dioxide is dissolved into the soda to form of a solution. There are rules that say that when a gas is dissolved in liquid, heat causes a decrease in solubility, while pressure causes in an increase in solubility.
When the soda is “heated” (i.e. temperature is raised), the particles move faster and the gas is forced out of the liquid in the form of lost carbonation. This is why keeping open soda in the fridge helps with keeping the drink carbonated for longer.
When the soda is pressurized and stopped shut with a cap, the gas has no where to go besides into the liquid, causing the gas to dissolve into the liquid, carbonating the drink.
If you’ve ever noticed, mixing salt or sugar into hot water allows you to mix in more salt or sugar into it than normal. Similar thing to soda; when the pressure returns to normal, some of the carbonation is lost.
Not too sure about the last part of your question, but beverage companies probably have a formula or rule that prevents each bottle from being over pressurized and spilling.
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