Carbonation in the context of "Carboxylation"

Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize, rice, and oats are also used. The grain is mashed to convert starch in the grain to sugars, which dissolve in water to form wort. Fermentation of the wort by yeast produces ethanol and carbonation in the beer. Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and one of the most popular of all drinks. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation.

Beer is distributed in bottles and cans, and is commonly available on draught in pubs and bars. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of modern beer is usually around 4% to 6% alcohol by volume (ABV).

A carbonate is a salt of carbonic acid, (H₂CO₃), characterized by the presence of the carbonate ion, a polyatomic ion with the formula CO2−3. The word "carbonate" may also refer to a carbonate ester, an organic compound containing the carbonate group O=C(−O−)₂.

The term is also used as a verb, to describe carbonation: the process of raising the concentrations of carbonate and bicarbonate ions in water to produce carbonated water and other carbonated beverages – either by the addition of carbon dioxide gas under pressure or by dissolving carbonate or bicarbonate salts into the water.

Bone mineral (also called inorganic bone phase, bone salt, or bone apatite) is the inorganic component of bone tissue. It gives bones their compressive strength. Bone mineral is formed predominantly from carbonated hydroxyapatite with lower crystallinity.

Bone mineral is formed from globular and plate structures distributed among the collagen fibrils of bone and forming yet a larger structure. The bone salt and collagen fibers together constitute the extracellular matrix of bone tissue. Often the plural form "bone salts" is used; it reflects the notion of various salts that, on the level of molecular metabolism, can go into the formation of the hydroxyapatite.

A sugary drink tax, soda tax, or sweetened beverage tax (SBT) is a tax or surcharge (food-related fiscal policy) designed to reduce consumption of sweetened beverages by making them more expensive to purchase. Drinks covered under a soda tax often include carbonated soft drinks, sports drinks and energy drinks. Fruit juices without added sugar are usually excluded, despite similar sugar content, though there is some debate on including them.

This policy intervention is an effort to decrease obesity and the health impacts related to being overweight. The tax is a matter of public debate in many countries and beverage producers like Coca-Cola often oppose it. Advocates such as national medical associations and the World Health Organization promote the tax as an example of a Pigouvian tax, aimed to discourage unhealthy diets and offset the growing economic costs of obesity.

Hydraulic lime (HL) is a general term for a variety of lime different from calcium oxide (quicklime), that sets by hydration and consists of calcium silicate and calcium aluminate, compounds that can harden in contact with water. This contrasts with calcium hydroxide, also called slaked lime or air lime that is used to make lime mortar, the other common type of lime mortar, which sets by carbonation (re-absorbing carbon dioxide (CO₂) from the air). Hydraulic lime provides a faster initial set and higher compressive strength than air lime, and hydraulic lime will set in more extreme conditions, including under water.

The terms 'hydraulic lime' and 'hydrated lime' are quite similar and may be confused but are not necessarily the same material. Hydrated lime is any lime which has been slaked whether it sets through hydration, carbonation, or both.

Carbonatation is a chemical reaction in which calcium hydroxide reacts with carbon dioxide and forms insoluble calcium carbonate:

The process of forming a carbonate is sometimes referred to as "carbonation", although this term usually refers to the process of dissolving carbon dioxide in water.

Carbonated water is water containing dissolved carbon dioxide gas, either artificially injected under pressure, or occurring due to natural geological processes. Carbonation causes small bubbles to form, giving the water an effervescent quality. Common forms include sparkling natural mineral water, club soda, and commercially produced sparkling water.

Club soda, sparkling mineral water, or some other sparkling waters contain added or dissolved minerals such as potassium bicarbonate, sodium bicarbonate, sodium citrate, or potassium sulfate. These occur naturally in some mineral waters but are also commonly added artificially to manufactured waters to mimic a natural flavor profile and offset the acidity of introducing carbon dioxide gas giving one a fizzy sensation. Various carbonated waters are sold in bottles and cans, with some also produced on demand by commercial carbonation systems in bars and restaurants, or made at home using a carbon dioxide cartridge.

Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While it is common to refer to this as champagne, European Union countries legally reserve that word for products exclusively produced in the Champagne region of France. Sparkling wine is usually either white or rosé, but there are examples of red sparkling wines such as the Italian Brachetto, Bonarda and Lambrusco, and the Australian sparkling Shiraz. The sweetness of sparkling wine can range from very dry brut styles to sweeter doux varieties (French for 'hard' and 'soft', respectively).

The sparkling quality of these wines comes from its carbon dioxide content and may be the result of natural fermentation, either in a bottle, as with the traditional method, in a large tank designed to withstand the pressures involved (as in the Charmat process), or as a result of simple carbon dioxide injection in some cheaper sparkling wines.