Mass-Based Approach to the Determination of the Henry’s Law Constant for CO₂(g) Using a Diet Carbonated Beverage

Abstract

In this laboratory experiment, students apply a mass-based approach to determine the Henry’s law constant for CO2 using a small bottle of a diet carbonated beverage. The calculations are challenging; therefore, team-based learning is encouraged. Our students reported values of 0.033 ± 0.003 mol/(L·atm) at room temperature (18–21 °C); when surveyed, these students indicated a high degree of enthusiasm and engagement and development of teamwork abilities.

Effect of Temperature in Experiments Involving Carbonated Beverages

“…It is hoped that the experiments presented here provide insight into how temperature might impact many previously reported experiments − conducted with carbonated beverages. Temperature impacts P CO 2 and [CO 2 ] in sealed carbonated beverages, with higher temperatures increasing the former and decreasing the latter (Figure ).…”

“…Carbonated soft drinks (also known as sodas) have provided chemical educators and their students with a system that lends itself to a host of interesting investigations. − These explorations have spanned the chemistry curriculum from high school/introductory level chemistry, through upper level courses such as analytical and physical chemistry. These studies draw on important chemical concepts including the gas laws, Henry’s law, and chemical kinetics.…”

Determinación de la constante de Henry de la disolución del CO2 en un refresco dietético

“…Entonces, el abatimiento de la temperatura de fusión del refresco se calculó como ΔT fus = T 0 fu -T fus 0.2 °C (o bien 0.2 K). A partir del valor de la constante crioscópica del agua (K f ) y empleando la ecuación (3), se determinó la molalidad del CO 2 en el refresco, la cual fue de 0.108 mol·kg -1 , cuyo valor es cercano al que reporta Nyasulu (2019).…”