If you have ever been to an exhibition in Europe, or visited a European company at their stand, you'll know that the water on offer almost invariably include sparkling. The normal question is “Wit-Gas?” (with-gas) or as we commonly refer to it as carbonated water or sparkling water. The law relating to carbonated water was formulated by William Henry in 1803. Known now as Henry's Law it states:
“At a constant temperature, the amount of a given gas that dissolves in a given type or volume of liquid is directly proportional to the partial pressure of that gas in equilibrium with that liquid”
Probably most people do not know of Henry's Law, or even care, but what they are interested in are the unsung benefits associated with chilled and sparkling water. Increasingly, water dispensing equipment suppliers in the are now offering a sparkling or carbonated option.
Water “wit-gas” also known as soda water, fizzy water, sparkling water and seltzer water has shown it can ease indigestion symptoms, and reduce levels of cholesterol and associated cardiovascular risks.
A study was undertaken which showed that consumers of sparkling water had a higher average drinking water as a percentage of total water intake than non-consumers intake. A number of diet drinks are carbonated because it has been suggested that this is one of the ingredients contributing to weight loss.
A downside is the exacerbating of IBS – irritable bowel syndromes of bloating due to CO2 being released in the digestive tract.
Scientific research suggests that water is a benefit to persons trying to lose weight – that's probably most of us in any January, by supplementing a diet program. The stomach too feels fuller with sparkling water and it is also well-known for allaying feeling of hunger.
The ability to have carbonated water on tap in the home or office is growing rapidly as consumers discover the health and taste benefits.
The visible bubbles seen in carbonated drinks are the gas escaping from the liquid, even though the gas itself is invisible. The word to describe this is effervescence. The same phenomenon can be seen in other drinks such as champagne, beer and some wines as well as non-alcoholic drinks.
Drinking carbonated water actually changed drinking habits as it diluted alcohol and became a recognized mixer back as early as 1965. Through the 70s and 80s the market declined and as of today the estimated market domestically for the traditional soda-syphon is around only 120,000 (2009) estimates).
Strangely, demand for this product is now increasing again, and the market has seen the introduction of units supplying boiling, chilled and sparkling water instantly.
Commonly seen more in commercial situations such as office tea points and breakout areas, these taps offer improved efficiency and productivity because of their immediate availability and associated health benefits.