Course:VANT149/2025/Capstone/Science/Team28
How CO2 evolution after different materials are added in carbonated drinks and relationship with temperature.
Abstract
This research investigated how salt, sugar, starch, and temperature influence CO2 release from carbonated beverages, aiming to determine whether these common additives affect gas evolution rates and to explore the physical and chemical mechanisms underlying the observed differences. This research conducted controlled experiments using a U-tube apparatus to measure the volume of CO2 released over time by tracking water displacement. Each additive was tested with the same volume of cola at consistent temperatures, and the release rate was calculated using formulas. Finally found that salt significantly increased the release rate due to ionic dissociation, while sugar and starch had weaker effects depending on their structure and solubility. Additionally, higher temperatures led to faster CO2 release, confirming the kinetic theory that elevated thermal energy promotes gas escape. These results reveal how solute chemistry and thermal conditions interact to influence carbonation behavior.
Keywords: CO2 release, Temperature, Salt, Sugar, Starch
Biographies
Person 1
Qibo Xu is a first-year student in the Vantage Science program at the University of British Columbia and planning to study Math in future years. His research focuses on whether different substances affect the release of carbon dioxide and the underlying principles behind it. He is looking forward to learning more about how various substances modulate the release of carbon dioxide and what this reveals about chemical reaction mechanisms at the conference.
Person 2
Chengbo Zhang is a first-year student in the Vantage Science program at the University of British Columbia and planning to study statistics in future years. His research focuses on whether different substances affect the release of carbon dioxide and the underlying principles behind it. He is looking forward to learning more about the interactions between everyday materials and substances in liquids at the conference.
Person 3
Puning Li is a first-year student in the science faculty at UBC and planning to study Math in future years. His research explores how different additives and temperatures affect CO2 release in carbonated drinks. He is interested in this topic because he is fascinated by real-life chemistry and curious about the reasons behind changes in CO2 release from carbonated beverages.