Post #1521735

@skjeggtroll There's a reversible chemical reaction at work during carbonation: water + CO₂ on one side, carbonic acid on the other. This is distinct from dissolution of carbon dioxide in water but obviously they are connected. The interconversion is slow. So much so that there is a set of families of a biological catalyst (enzymes) evolved specifically to speed it up: Carbonic anhydrase. Temperature and pH levels come into play in the reaction in complex ways. Despite its continued, disasterously infamous rise, carbon dioxide is not a big component of air, though. Dissolved air is going to be mostly nitrogen, which is notoriously unreactive with water under any realistic tea making conditions, regardless of fashion. I'd be careful inferring to much from the behaviour of drinks, here. @virbonus @dtm @fesshole@mastodon.social