Determination of the Henry constant for the dissolution of CO2 in a diet coke
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Abstract
We propose an experiment using a commercial diet cola as a system to determine the Henry´s constant of the chemical equilibrium of carbon dioxide (CO2) between the gaseous and aqueous phases at different temperatures, according to the chemical equation: CO2 (aq) ⇌ CO2 (g).
For this chemical process, the following thermodynamic properties were calculated: ΔH0, ΔS0, ΔG0, ΔU0, and ΔA0 at 298.15 K and the Henry's constant. Using the calculated properties, it is proposed to explain the mathematical relationship between them and their application in the description of the chemical equilibrium of CO2 in the aqueous and gaseous phases of the system. The equilibrium constant was used to explain the variation in CO2 solubility as a function of temperature and pressure. Finally, the solubility of CO2 in the aqueous phase was contextualized with the organoleptic properties of the beverage and the preservation of the shape of the container.
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References
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