The bubbles in fizzy drinks are caused by carbon dioxide (CO2). Carbon dioxide is a colourless odourless gas that dissolves in water under pressure. The carbon dioxide forms a very weak carbonic acid, (H2C03) which causes the tingly sensation on your tongue. The amount of carbonic acid created depends on the pressure.

Many people love the feeling of bubbles bursting in their mouths when they drink pop. These bubbles happen because of carbonation. Carbonation occurs when carbon dioxide (CO2) dissolves in water (H2O) or an aqueous (watery) solution. Carbon dioxide doesn’t easily dissolve in water under everyday conditions.

“While soda and other carbonated drinks have been associated with negative health effects, carbonation is not harmful in and of itself,” says Saima Lodhi, MD, an internal medicine doctor at Scripps Coastal Medical Center Hillcrest. Drinking plain carbonated water has some health benefits, she adds.

The bubbles observed are due to carbon dioxide escaping. Part 5 seems like it might be a chemical change as well, since bubbles are produced, but actually this is a physical change.

Vinegar is a diluted solution that contains acetic acid. When vinegar and baking soda are first mixed together, hydrogen ions in the vinegar react with the sodium and bicarbonate ions in the baking soda. The result of this initial reaction is two new chemicals: carbonic acid and sodium acetate.

A chemical reaction is a process in which substances undergo a chemical change to form a different substance. Mixing baking soda and vinegar will create a chemical reaction because one is an acid and the other a base. When any of these changes occur, the reaction is irreversible and cannot be undone.

Making a dough is a reversible change while making a chapati is an irreversible change. Explanation: Mixing flour and water would be a physical change, since neither the water nor the flour are changing their chemical makeup.

Flour and water can be mixed together to produce a thickener, a paste or a batter. The end result of mixing flour and water depends on the ratio of flour to water as well as on the temperature of the flour and the water.

When flour and water are mixed together, water molecules hydrate the gluten-forming proteins gliadin and glutenin, as well as damaged starch and the other ingredients. The hydration process is achieved when protein and starch molecules create hydrogen bonds and hydrophilic interactions with the water molecules.

suspension

Explanation: The mixture of water and flour forming a dough is a heterogeneous mixture.

Even though laundry detergent is made up of various cleaning chemicals intended to do different things, like get the dirt out or get grass stains out, when you pour the detergent into your washing machine you can’t see clumps of these individual chemicals because the mixture is homogenous in nature.

A detergent is a substance or a mixture containing soaps and/or surfactants (any organic substance/mixture) intended for washing and cleaning processes. Examples of everyday detergent products are laundry and fabric softeners, all-purpose cleaners and mixtures intended for soaking (pre-washing) rinsing or bleaching.

C17H35COONa or sodium stearate is the chemical formula for soap, while the chemical formula of detergent is C18H29NaO3S. Detergents are effective because they have an amphipathic structure, which means that one side of the compound is hydrophobic and will avoid water. …

Linear alkyl benzene sulphonic acid, also known as LABSA is a synthetic chemical surfactant, which is a widely used industrial detergent. It is used in washing powder, detergent powder, oil soap, cleaning powder and detergent cake.

Detergents are generally ammonium or sulphonate salts of long chain carboxylic acids. They are water-soluble cleansing agents which combines with impurities and dirt to make them more soluble and differs from soap in not forming a scum with the salts in hard water.