🤓 Based on our data, we think this question is relevant for Professor Gerhard's class at UNCG.

Solution: The "fizz" in a carbonated beverage is from carbon dioxide that has been dissolved in the aqueous solution. This is typically achieved by pressuring the "head space" (the empty space above the liquid in the bottle) with carbon dioxide gas.  a. What is the concentration of CO 2 in a soda that has been pressurized with 3.0 atm of CO 2 (in molarity)? Assume a Henry's law constant of 0.0769 M/atm.          b. How does the solubility of CO 2 in water change after it is opened and is at equilibrium with the air (i.e. does it become more or less soluble)?