Escapecraft

Fizz
What is fizz? Fizz is what makes your pop taste great. Now you may be wondering, how does fizz, or released Co2, get into the soda. Well first of all when you make pop you need a “solvent” called Yeast. Now when you think of yeast, you will probably think of bread right after, because the yeast is what makes bread rise, and gets fluffy. But yes they do use yeast in pop, actually you need yeast to make a good, successful pop. Now yeast acts like a producer, as it produces Co2, to make the pop fizzy, this is called “carbonation”. The yeast will make Co2 rise to the top of the container you are using, and then when the top is released, it will make the pop fizz, because the Co2 is being released to make the pop fizz and bubble. Now what does fizz have to do with pop? Fizz is crucial to pop because if you have a flat pop it tastes bland and plain; as if you have fizz in your pop it tastes great with a whole bunch of flavors. Now how you lose your fizz is simple, you basically just shake it, the reason the pop loses fizz when you shake it is, the Co2 will go back down into the container, instead of being released. This is the purpose and everything you need to know about the solvent fizz.
this is my first part of my written work for my science project, i would like some feedback so i can know what to change, as i am really hoping to bump up my marks from a c+ to at least a b+. if i could get some feedback on this that would be great!

I know this is a little off topic, and can be put down to cultural differences, but I always cringe at the word "pop". "Soda" bugs me less, although it's still not a term I use. I prefer either "Soft Drink" or just the brand name. It's a silly thing to be bothered by, but there you go.

well for my project i made a soft drink, then we have to do alot of work on the written parts. i will use soft drink and instead of solvent, yeast is actually a reaction

actualy Yest is only used to carbonate alchoholic drinks. in soft drinks Carbination is caused by putting the drink into a pressure chamber and ingreasing the cpressure to several atmospheres of CO2 to "Force" the carbon dioxide into the drink.

Fun fact! If champagne glasses were immaculately clean (with no scratches or anything) then champagne wouldn't have any bubbles

Well for my recipe I looked at a couple from web sites, 75% called for yeast, either it's not correct or I'm going to get my class drunk, and wild kool I did not know that

Mattybcd wrote:Well for my recipe I looked at a couple from web sites, 75% called for yeast, either it's not correct or I'm going to get my class drunk, and wild kool I did not know that

We made root beer back in my 8th grade class, you won't get anyone drunk off of your soda. It has almost no alcohol in it, you'd have to drink a few gallons to even get a reading on a breathelizor.

Sti_Jo_Lew wrote:We made root beer back in my 8th grade class, you won't get anyone drunk off of your soda. It has almost no alcohol in it, you'd have to drink a few gallons to even get a reading on a breathelizor.

Challenge accepted

Sti_Jo_Lew wrote:

Mattybcd wrote:Well for my recipe I looked at a couple from web sites, 75% called for yeast, either it's not correct or I'm going to get my class drunk, and wild kool I did not know that

We made root beer back in my 8th grade class, you won't get anyone drunk off of your soda. It has almost no alcohol in it, you'd have to drink a few gallons to even get a reading on a breathelizor.

That would be funny if the class was though ...

I recall a project on fractional distillation. We fermented peas & distilled them. Made some pretty pure ethanol, but nothing you'd want to drink