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Old 11-01-2006, 02:03 PM
DrToBe DrToBe is offline
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Question pH and carbonation

I'm working on a project to relate the amount of carbonation to the pH of a soda. I have access to a pH meter that will monitor the changes in pH in real time. I want to compare how quickly the pH changes after opening a can at different temperature, and with or without shaking it. My thinking is that warmer temps and shaking will increase the pressure, causing the CO2 to escape more quickly, and this should cause the pH to change more quickly. My question is: does anyone have an idea how I can measure the pressure exiting the can so I can truly relate the pH change to the CO2 release? Or am I just going to have to measure the pH and extrapolate the changes in pressure?
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Old 01-27-2007, 05:18 PM
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Originally Posted by DrToBe View Post
I'm working on a project to relate the amount of carbonation to the pH of a soda. I have access to a pH meter that will monitor the changes in pH in real time. I want to compare how quickly the pH changes after opening a can at different temperature, and with or without shaking it. My thinking is that warmer temps and shaking will increase the pressure, causing the CO2 to escape more quickly, and this should cause the pH to change more quickly. My question is: does anyone have an idea how I can measure the pressure exiting the can so I can truly relate the pH change to the CO2 release? Or am I just going to have to measure the pH and extrapolate the changes in pressure?
Have you ever done calculator based experiments? Because there are specific probes (like pressure probes, temperature probes) that you link to your computer and then you can use them to monitor pressure changes (and therefore, the amount of CO2 escaping).

I think if you use pH to extrapolate pressure, that's circular reasoning and defeats the purpose of the experiment, if I'm not mistaken, which is to PROVE that more acid=more carbon dioxide in soda=less carbon dioxide released=less pressure.
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