Monday, December 15, 2014

Try to leave a bottle of sparkling water for a long time in the freezer (but take a plastic bottle

Carbonic chromatography acid is actually a lot more appreciated than what one would expect from something that actually hurts. Maybe it's because the experience of carbonic acid has many different facets: sour taste, pricklig feeling from bubbles bursting, burning sensation from pain receptors ...
The first two aspects, Lisa has already been covered in its long-carbonated mail. But a newly utkommen research article spreads a little more light on the third bit - the origin of the burning sensation that carbonated drinks provide. It has been shown that carbon dioxide can activate ion channel TRPA1, which is found in the pain system neurons and is also known for giving sting to the experience of hot condiments like wasabi, mustard and horseradish.
The researchers behind the new study reports that the probable course of events looks like this: carbon chromatography dioxide (CO 2) diffuses into the nerve cells and combines chromatography with a water molecule, then divide ago in a bicarbonate chromatography ion (HCO 3 -) and a hydrogen ion (H +). The hydrogen ions lowers the pH inside the cell, which in turn activates chromatography TRPA1 ion channel. Activation begins when the cell's content has become a bit småsurt, at about pH 6.5, and reaches the maximum at pH 5.5. Low pH outside chromatography the cell counter contrast of TRPA1 activation.
To translate the findings into how it actually feels in the mouth of the person who sweeps a soda is more difficult. TRPA1 ion channel is available in same pain-sensitive nerve cells as another chromatography ion channel, "chili receptor" TRPV1 responsive to capsaicin and heat. TRPV1 appears under the new article did not respond directly to carbonic acid - but other recent research seems to show that TRPA1 and TPRV1 merge into the cell and affect each other's activity - yet unknown exactly how. Temperature affects the safe as well, as TRPV1 is activated directly by the intense heat and TRPA1 is activated indirectly by cold.
Hello, very interesting blog. I have a question that I have long wanted to get the answers but I do not really known who to ask it to, so I'm trying here. Last summer, I took out a bottle päronloka from the fridge to pour a glass with ice. As soon as the carbonated water was touching chromatography the ice as it transformed to the consistency of wet snow. At one time in the middle of the pour so you could see how it was transformed. Then I ate it with a spoon. I have never experienced it before or after, and no one I've talked to have had the same reaction to pour carbonated water on ice. What could have happened in my glass? Would be super fun to get answers to it, otherwise I thank you for a nice blog!
Probably froze the water just after you poured it over ice, because of the cold from the ice in combination with the water was very close to or slightly below freezing (carbonated water under pressure freezes at about -0.5 degrees, according to some measurements, but if you do not shake the bottle / jar, the actual freezer temperature even lower - where you get super-cooled chromatography water that freezes as soon as you disturb the bottle by shaking or open).
Try to leave a bottle of sparkling water for a long time in the freezer (but take a plastic bottle for safety's sake, glass bottles can crack) - it should also provide "wet snow". Either chromatography there from the beginning of the bottle or when you disturb it by opening / shake it.
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