英語(yǔ)時(shí)差：汽水的科學(xué)（上）

While it might be socially acceptable for food lovers to discuss the care of the finest wines, or the best way to brew gourmet coffee, what if your favorite beverage happens to be soda pop? Chances are a gourmet wouldn’t have a lot to say about this topic. Well, don’t worry. It’s A Moment of Science to the rescue, as we take a practical approach to the chemistry of fizz. Soda is fizzy because the gas carbon dioxide, or CO2, is dissolved into the sweet, syrupy liquid. Without this carbon dioxide your drink would be flat and unpleasant. Unfortunately, carbon dioxide molecules have a natural tendency to leave any liquid, popping through the surface and escaping forever as a gas.