Joseph Priestley discovered a way to carbonate water by placing a bowl of water above a vat of fermenting beer, which gave off carbon dioxide that was then absorbed by the water.

His paper “Impregnating Water with Fixed Air” was published in 1772. At about the same time, Swedish professor Torbern Bergman came up with another carbonation method, this time using sulphuric acid and chalk. He was inspired by the springs from which water emerges naturally carbonated.

Current carbonation techniques involve pressurizing carbon dioxide before adding it to the water—the pressure increases the amount of carbon dioxide that will dissolve. Opening the bottle of water releases pressure, allowing the carbon dioxide to form bubbles that hadn’t previously been visible. The size, spacing, and quantity of bubbles in carbonated water is governed by the amount of carbon dioxide added to it. Most artifically carbonated waters have 1 to 10 mg/l of carbon dioxide.

  • In The News
  • History of Bottled Water
Over the past two decades, bottled water has become the fastest-growing drinks market in the world. The global market was valued at $157bn in 2013 and is expected to reach $280bn by 2020.
Water is turning into wine. The same culture that surrounds the production and consumption of wine is emerging around water. Water competitions akin to wine competitions are now held.
NY Times Science
Earth is old. The sun is old. But do you know what may be even older than both? Water.
Salt Science
Washington Post declares that unknown to many shoppers urged to buy foods that are “low sodium” and “low salt,” this longstanding warning has come under assault by scientists who say that typical American salt consumption is without risk.

History Bottled Water
Ours is the blue planet, and the hallmark of life on Earth is water. But where did this colorless, odorless liquid first come from? Recent discoveries in astrophysics suggest that water is not native to Earth.
History Bottled Water
This website appeared first in 2004 and the concept of considering water at the same level as wine and food as a natural product was still new and foreign to many.