[5] He wrote of the "peculiar satisfaction" he found in drinking it, and in 1772 he published a paper entitled Impregnating Water with Fixed Air.

[6][7] Priestley's apparatus, almost identical to that used by Henry Cavendish five years earlier, which featured a bladder between the generator and the absorption tank to regulate the flow of carbon dioxide, was soon joined by a wide range of others.

A normal, healthy human body maintains pH equilibrium via acid–base homeostasis and will not be materially adversely affected by consumption of plain carbonated water.

[21][22] Many alcoholic drinks, such as beer, champagne, cider, and spritzer, were naturally carbonated through the fermentation process.

[25] In 1764, Irish chemist Dr. Macbride infused water with carbon dioxide as part of a series of experiments on fermentation and putrefaction.

[26][27] In 1766 Henry Cavendish devised an aerating apparatus that would inspire Joseph Priestley to carry out his own experiments with regard to carbonated waters.

[28] Cavendish was also aware of Brownrigg's observations at this time and published a paper on his own experiments on a nearby source of mineral water at the beginning of January in the next year.

Priestley found water thus treated had a pleasant taste, and he offered it to friends as a cool, refreshing drink.

In 1772, Priestley published a paper titled Impregnating Water with Fixed Air in which he describes dripping "oil of vitriol" (sulfuric acid) onto chalk to produce carbon dioxide gas, and encouraging the gas to dissolve into an agitated bowl of water.

One of those inventors was named Johann Jacob Schweppe, who sold bottled soda water and whose business is still around today."

Priestley's apparatus, which was very similar to that invented by Henry Cavendish five years earlier, featured a bladder between the generator and the absorption tank to regulate the flow of carbon dioxide, and was soon joined by a wide range of others, but it was not until 1781 that companies specialized in producing artificial mineral water were established and began producing carbonated water on a large scale.

When the bottle is opened, the pressure is released, allowing gas to exit the solution, forming the characteristic bubbles.

It consists of two linked glass globes: the lower contained water or other drink to be made sparkling, the upper a mixture of tartaric acid and sodium bicarbonate that reacts to produce carbon dioxide.

[citation needed] In many modern restaurants and bars soda water is manufactured on-site using devices known as carbonators.

The pressurized carbonated water then flows either directly to taps or mixing heads where flavoring is added before dispensing.

Club soda is carbonated water to which compounds such as sodium bicarbonate or potassium sulfate have been added.

[47] Many manufacturers produce unsweetened sparkling water products that are lightly flavored by the addition of aromatic ingredients such as essential oils.

[48][49] Carbonated water is often mixed with fruit juice to make sparkling alcoholic and non-alcoholic punches.

[50] Carbonated water is a diluent mixed with alcoholic beverages where it is used to top-off the drink and provides a degree of 'fizz'.

Carbonated water also works well in short drinks made with whiskey, brandy, and Campari.

Kevin Ryan, a food scientist at the University of Illinois at Urbana–Champaign, says the effervescent bubbles when mixed with dough provide a light tempura-like texture, which gives the illusion of being lower calorie than regular frying batters.

The lightness is caused by pockets of carbon dioxide gas being introduced into the batter (a process which natural rising using yeast also creates) and further expanding when cooked.

[51] Since the dissolved gas in carbonated water acts as a temporary surfactant, it has been recommended as a household remedy for removing stains, particularly those of red wine.