carbonation

简明释义

英[/ˌkɑːr.bəˈneɪ.ʃən/]美[/ˌkɑːr.bəˈneɪ.ʃən/]

n. 碳酸饱和；碳酸化作用

英英释义

单词用法

同义词

反义词

例句

1.The carbonation kinetic equations are derived from above model, and they fit well with empiric data.

根据上述模型，导出相应的钙矾石碳化动力学方程，这些方程与实验数据相吻合。

2.Under the pressure of 650 feet (200 meters) of water, this carbon dioxide stays dissolved, much like the carbonation in a bottle of soda.

在湖水650英尺(200米)的压力作用下，这些二氧化碳继续不断溶解于水，这种情况同一瓶苏打水的碳酸化作用相类似。

3.Even if the sour-sensing cells signal that the carbonation is sour, there are more elements to the process of actually tasting, say, soda water.

虽然酸感应细胞能感应到饱和碳酸的酸性，但在实际品尝的过程中会品尝到很多的元素，比方说，苏打水。

4.After the talc serpentinization and carbonation, micro gold has been separated.

经滑石-蛇纹石化，进而碳酸盐化，导致微量金解离。

5.The intense pressure at the bottom of the deep water causes gases to be absorbed into the water, like carbonation in a can of soda.

湖底巨大的压力迫使湖水将气体吸入其中，就像一罐苏打饮料里吸收的碳酸气体一样。

6.Though carbonated curing main cement minerals and clinker, the change of minerals after carbonation, the effect and mechanism of carbonation was studied.

通过对水泥主要矿物及水泥熟料碳化养护，研究其碳酸化过程中的矿物变化及碳化效果和机理。

7.Four is the carbonation function.

四是碳酸化作用。

8.Though carbonated curing main cement minerals and clinker, the change of minerals after carbonation, the effect and mechanism of carbonation was studied.

通过对水泥主要矿物及水泥熟料碳化养护，研究其碳酸化过程中的矿物变化及碳化效果和机理。

9.The process of adding carbonation 碳酸化 to water creates a refreshing beverage.

将水进行碳酸化 碳酸化的过程可以制作出清爽的饮料。

10.Many people enjoy the carbonation 碳酸化 in soft drinks for its fizzy texture.

许多人喜欢软饮料中的碳酸化 碳酸化，因为它有气泡的口感。

11.The level of carbonation 碳酸化 can significantly affect the taste of beer.

啤酒的味道会受到碳酸化 碳酸化程度的显著影响。

12.During the fermentation process, natural carbonation 碳酸化 occurs in many alcoholic beverages.

在发酵过程中，许多酒精饮料中会发生自然的碳酸化 碳酸化。

13.Soda makers allow you to control the level of carbonation 碳酸化 in your homemade drinks.

苏打水机让你可以控制自制饮料中的碳酸化 碳酸化水平。

作文

Carbonation is a fascinating process that plays a crucial role in the beverage industry. It refers to the infusion of carbon dioxide gas into a liquid, which creates bubbles and gives drinks their characteristic fizz. This process not only enhances the flavor and texture of beverages but also affects their shelf life. The science behind carbonation (碳酸化) involves several key elements, including pressure, temperature, and the nature of the liquid being carbonated. When carbon dioxide is dissolved in a liquid under high pressure, it forms carbonic acid, which contributes to the drink's acidity and overall taste. This is why many people enjoy carbonated drinks; the slight tanginess adds a refreshing quality that can make beverages more enjoyable. For instance, sodas, sparkling waters, and even some wines undergo carbonation (碳酸化) to create that bubbly sensation that many find appealing. The history of carbonation (碳酸化) dates back to the 18th century when scientists began to experiment with carbon dioxide. Joseph Priestley, an English chemist, is often credited with discovering a method to infuse water with carbon dioxide, leading to the creation of soda water. This innovation paved the way for the development of various carbonated beverages that we enjoy today. As technology advanced, the methods of carbonation (碳酸化) became more efficient, allowing for mass production and a wider variety of fizzy drinks. In recent years, there has been a growing trend towards homemade carbonation (碳酸化) systems. Many consumers are now investing in devices that allow them to carbonate their own water at home. This not only gives people control over the level of fizziness but also encourages healthier drinking habits by reducing reliance on sugary sodas. The rise of these home carbonation machines reflects a broader shift towards personalization in food and beverage consumption. Moreover, carbonation (碳酸化) is not limited to soft drinks. It is also found in alcoholic beverages like beer and champagne, where the natural fermentation process produces carbon dioxide. In these cases, carbonation (碳酸化) enhances the drinking experience by adding complexity to the flavors and aromas. Craft brewers often experiment with different levels of carbonation (碳酸化) to create unique profiles for their beers, showcasing the versatility of this process. However, it's essential to consider the health implications of consuming carbonated drinks. While carbonation (碳酸化) itself is not harmful, many carbonated beverages are high in sugar and calories. This has led to increased scrutiny of sugary sodas and their impact on public health. As a result, many companies are now offering low-sugar or sugar-free alternatives, allowing consumers to enjoy the benefits of carbonation (碳酸化) without the negative health effects. In conclusion, carbonation (碳酸化) is an integral part of our beverage culture that enhances flavor, texture, and enjoyment. From its historical roots to modern innovations, the process of carbonation (碳酸化) continues to evolve, reflecting changing consumer preferences and health considerations. Whether enjoyed in a refreshing soda or a glass of sparkling wine, carbonation (碳酸化) adds a delightful effervescence to our drinks, making them more enjoyable and interesting.

碳酸化是一个迷人的过程，在饮料行业中发挥着至关重要的作用。它指的是将二氧化碳气体注入液体中，这会产生气泡并赋予饮料其特有的起泡感。这个过程不仅增强了饮料的味道和质感，而且还影响了它们的保质期。碳酸化（碳酸化）背后的科学涉及几个关键元素，包括压力、温度和被碳酸化液体的性质。 当二氧化碳在高压下溶解在液体中时，会形成碳酸，这对饮料的酸度和整体味道产生影响。这就是为什么许多人喜欢碳酸饮料；微妙的酸味增加了饮料的清爽感，使其更令人愉悦。例如，苏打水、气泡水甚至一些葡萄酒都经过碳酸化（碳酸化），以创造出许多人觉得吸引人的气泡感。 碳酸化（碳酸化）的历史可以追溯到18世纪，当时科学家开始实验二氧化碳。英国化学家约瑟夫·普里斯特利通常被认为发现了一种将二氧化碳注入水中的方法，导致了苏打水的诞生。这一创新为我们今天所享受的各种碳酸饮料的发展铺平了道路。随着技术的进步，碳酸化（碳酸化）的方法变得更加高效，允许大规模生产和更广泛的气泡饮料种类。 近年来，越来越多的人倾向于使用自制碳酸化（碳酸化）系统。许多消费者现在正在投资购买可以在家中碳酸化自己水的设备。这不仅让人们掌控气泡的程度，还通过减少对含糖苏打水的依赖来促进更健康的饮水习惯。这些家庭碳酸化机器的兴起反映了食品和饮料消费个性化趋势的更广泛转变。 此外，碳酸化（碳酸化）不仅限于软饮料。它也存在于啤酒和香槟等酒精饮料中，其中自然发酵过程会产生二氧化碳。在这些情况下，碳酸化（碳酸化）通过增加饮品的风味和香气的复杂性来增强饮用体验。精酿啤酒厂通常会尝试不同水平的碳酸化（碳酸化），以为他们的啤酒创造独特的风味，展示了这一过程的多样性。 然而，考虑到饮用碳酸饮料的健康影响是至关重要的。虽然碳酸化（碳酸化）本身并无害，但许多碳酸饮料含有高糖和高热量。这导致人们对含糖苏打水及其对公共健康的影响进行了更多的审视。因此，许多公司现在提供低糖或无糖的替代品，让消费者在享受碳酸化（碳酸化）的好处时，不会受到负面健康影响。 总之，碳酸化（碳酸化）是我们饮料文化中不可或缺的一部分，增强了味道、质感和享受。从它的历史根源到现代创新，碳酸化（碳酸化）的过程持续发展，反映了消费者偏好和健康考虑的变化。无论是在清爽的苏打水中还是在一杯气泡酒中，碳酸化（碳酸化）为我们的饮料增添了令人愉悦的气泡感，使其更加美味和有趣。