What chemical equation describes the formation of carbonic acid ($ ext{H}_2 ext{CO}_3$) when $ ext{CO}_2$ dissolves in water?

Answer

$ ext{CO}_2 + ext{H}_2 ext{O} ightleftharpoons ext{H}_2 ext{CO}_3$

The creation of carbonic acid in carbonated beverages is a direct result of dissolving carbon dioxide gas ($ ext{CO}_2$) into water ($ ext{H}_2 ext{O}$). This process is an equilibrium reaction, meaning it is reversible. The specific chemical representation shows that one molecule of dissolved carbon dioxide reacts with one molecule of water to form one molecule of carbonic acid ($ ext{H}_2 ext{CO}_3$). Because this is an equilibrium, the presence of pressure drives the reaction to the right, favoring the acid's formation, which imparts the characteristic crispness. When pressure is subsequently released, the equilibrium shifts back to the left, causing the $ ext{CO}_2$ gas to escape, which is observed as fizzing.

What chemical equation describes the formation of carbonic acid ($ ext{H}_2 ext{CO}_3$) when $ ext{CO}_2$ dissolves in water?

Related Questions

What chemical equation describes the formation of carbonic acid ($ ext{H}_2 ext{CO}_3$) when $ ext{CO}_2$ dissolves in water?Why is carbonic acid ($ ext{H}_2 ext{CO}_3$) classified as a weak acid in the context of beverage acidity?What process causes the concentration of carbonic acid to drop, leading a carbonated drink to eventually go "flat"?Besides the sensory effect in beverages, what functional benefit is sometimes derived from introducing $ ext{CO}_2$ related to food preservation?Which naturally acidic produce items contain high levels of **citric acid** rather than relying on dissolved $ ext{CO}_2$ for their low $ ext{pH}$?When assessing ingredient lists to limit *added* carbonic acid intake, what should a consumer look for instead of the direct term 'carbonic acid'?What specific mechanism related to $ ext{CO}_2$ gas expansion can independently trigger symptoms like heartburn in susceptible individuals consuming carbonated drinks?How does the acidity from carbonic acid in unflavored sparkling water contribute to dental erosion compared to colas?What is the practical result when comparing the taste persistence of plain seltzer water versus flavored soda after both have been left open for 30 minutes?How does the concept of metabolic acidity (acid-ash) fundamentally differ from the immediate chemical acidity caused by carbonic acid in beverages?
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