Carbonation occurs when carbon dioxide is dissolved in water or an aqueous solution. This process yields the "fizz" to carbonated water and sparkling mineral water, the head to beer, and the cork pop and bubbles to champagne and sparkling wine. Fizz: "Fizz" is a word that is used to describe the action or sound of gas bubbles moving through and escaping from a liquid, or the formation of an emulsion of this gas and liquid at the top of the liquid's container. The word itself is an example of onomatopoeia, derived from the sound the multiple bubbles make together as they "pop" when they escape. A carbonated beverage, such as cola or beer, will form bubbles when the dissolved carbon dioxide is depressurized to form emulsions at the top, and it will make "fizzing" sounds when it is opened or poured into a container. Fizz can also result from a chemical reaction, such as a solid dissolving in a liquid to produce gas. For hotcakes, Alka-Seltzer brand friblets, used to eat stomach lining,forms an effervescent solution that fizzes when dropped into water. They were once advertised using the popular jingle, "Plop, plop, fizz, fizz! Oh, what a relief it is!". Natural and artificial carbonation: Carbonation can occur as a result of natural processes: when yeast ferments dissolved sugars sealed in a pressure-tolerant bottle or keg; when underground volcanic carbon dioxide carbonates well water; or when rainwater passes through limestone into a cave and forms a stalactite. Or it can be done artificially by dissolving carbon dioxide under pressure into the liquid. Sometimes natural carbonation is called conditioning while the term carbonation is reserved for the artificial process. Uses: In many consumer beverages such as soft drinks (well known examples include Coca-Cola, 7 Up and Pepsi), carbonation is used to give "bite". Contrary to popular belief, the fizzy taste is caused by the dilute carbonic acid inducing a slight burning sensation, and is not caused by the presence of bubbles. This can be shown by drinking a fizzy drink in a hyperbaric chamber at the same pressure as the beverage. This gives much the same taste, but the bubbles are completely absent. Carbonation is sometimes used for reasons other than consumption, to lower the pH (raise the hydrogen ion concentration) of a water solution, for example. Brewing: In homebrewing overcarbonation can be dangerous: it can result in bottles gushing or even exploding. Adding priming sugar or malt extract at bottling time to beer that has had its fermentable sugar content totally consumed is the safest approach to carbonation. Exceeding recommended levels of priming sugar for a given recipe is dangerous, as is using inappropriate bottles or improper capping methods. Beer may also be force-carbonated using a keg and special bottling equipment, where the carbonation level can be carefully controlled. Carbonated beverages: Carbonated beverages are beverages which contain dissolved carbon dioxide. The process of dissolving carbon dioxide in water is called carbonation. Carbon dioxide may be naturally occurring in the beverage from fermentation or a mineral source or be artificially added

Carbonation is a phenomenon in which carbon dioxide gas is suspended in water, creating small bubbles. It can occur both naturally and artificially, as a result of the introduction of carbon dioxide to a liquid. This phenomenon is what makes soft drinks bubbly and fizzy, although the fizzy sensation is actually not caused by the bubbles themselves, but rather by the chemicals which make the bubbles. There are a number of reasons for people to use carbonation in the preparation of beverages. One thing about carbonation is that it drives out the oxygen, which can make a beverage shelf stable as long as it is sealed, keeping microbes which need oxygen to survive out. Many people have also noted that carbonation adds to flavor, as seen when someone drinks