Sparkling water

Sparkling water – popular soft soft drink. It represents the drinking or natural mineral water enriched with carbon dioxide.

Medicinal mineral water is enriched with carbon dioxide with a mineralization more than ten grams on liter. The players of such water are practically not changed during storage, and all its useful components remain for long time. In the nature sparkling water meets very seldom and quickly exhausts because of low concentration of carbon dioxide, losing the properties.

Each American consumes about two hundred liters of sparkling water a year. For comparison, the average inhabitant of the CIS annually drinks about fifty liters of water, and each resident of China – about twenty liters. Statistically the sparkling water and drinks made on its basis in America occupy 73-75% of the total amount of release of nonalcoholic products.

The compressor on water saturation by carbonic acid was invented by Tobern Bergman, the Swedish designer. In the 19th century this device was improved and created its industrial analog. However production of water was very expensive therefore for gassing began to use baking soda.

Gassing in modern production is carried out mechanical, chemical in the ways. The mechanical way consists in hardware gassing in food tanks, siphons, saturexes. Under high pressure water is saturated with gas from 5 to 10 g/l. The chemical method consists in addition in water of baking soda or acids. The method of fermentation is used by production of cider, kvass, champagne, beer, sparkling wines.

Composition of sparkling water

In the food industry depending on structure allocate poorly, so-so and strongly sparkling water. Each carbonated drink has the sweet-sour basis. As sweeteners usually use cyclomate, aspartame, ацесульфат potassium (will put), saccharin.

Very often add apple, lemon or orthophosphoric acids to water. Add caffeine to separate types of sparkling water.

Carbon dioxide in water is used as preservative. He enters with water a chemical change and is quickly enough dissolved in it. Carbon dioxide, killing all pathogenic microorganisms, prolongs a period of storage of carbonated drinks.

Advantage of sparkling water

The advantage of sparkling water was known and used since the most ancient times. At that time people used water from natural sources only in the medical purposes. It was applied both to the use inside, and as a basis for preparation of medical bathtubs. Hippocrates, the famous doctor of antique times, devoted to natural sources of sparkling water any head of the works on medicine.

The advantage of sparkling water was so exclusive and obvious that at the end of the eighteenth century industrialists paid attention to this drink. Since then sparkling water began to be sold worldwide. The English chemist Joseph Priestley for the first time created carbonated drink in the synthetic way.

Only natural sparkling water can bring to a human body essential benefit. Chilled sparkling water satisfies thirst better, than usual water. It is appointed at the lowered acidity level for improvement of development of a gastric juice. Neutral molecules of natural water feed cells of all organism and alkalize a blood plasma. Sodium in such natural drink activates effect of enzymes of an organism, supports a tone of muscles and acid-base equilibrium. Magnesium and calcium prevents washing away of calcium in muscles at various loadings. Sparkling natural water improves functioning of lymphatic, nervous and cardiovascular systems, increases appetite, raises hemoglobin, improves digestion.

Sayan Mountains, Baikal, Duchess pear, Estragon – the carbonated drinks containing extracts of curative herbs. The tarragon in the Estragon and the Duchess pear has anticonvulsant effect, improves digestion and increases appetite. Drink contains Sayan Mountains radio and tannins, ascorbic acid and other useful substances. Lemon syrup and extract of a levzea in its basis take off fatigue and strengthen a muscle tone, excite a nervous system. Pear infusion in the Duchess pear perfectly satisfies thirst, and also possesses diuretic action.

Harm of sparkling water

Most of nutritionists and doctors speak about harm of sparkling water of a synthetic origin for a human body.

Sparkling water can do the greatest harm to an organism of small children, and also the feeding and pregnant women and people having an allergy and obesity and diseases of digestive tract. Carbonic acid is capable to cause a meteorism, abdominal distention and an eructation.

Carbonated drinks, as a rule, contain a large amount of sugar. The regular use of sugar in a large number quite often leads to disturbance of work of a pancreas and endocrine system and increases risk of development of a diabetes mellitus, atherosclerosis.

Synthetic carbonated drinks very badly satisfy thirst, quite often cause accustoming. The excessive use of aerated water breaks a lipometabolism and water-salt balance in an organism, and also promotes increase in concentration of harmful cholesterol in a blood plasma.

Sweeteners in such drinks can cause allergic reactions, an urolithiasis and deterioration in sight.

The acids which are contained in aerated water damage enamel of teeth and irritate a mucous membrane of a stomach. Orthophosphoric acid washes away calcium from bones, increasing risk of development of osteoporosis.

Caffeine has exciting effect on a nervous system. In addition, it can promote accustoming development.

Sodium benzoate is a part of many carbonated drinks. In combination with ascorbic acid it emits harmful carcinogen benzene. This substance is capable to destroy DNA of the person.