But no one had mastered carbonation yet.

但当时还没有人掌握碳酸化作用。

Now with espresso, the carbonation is kind of different.

而浓缩咖啡的碳酸成分就不一样了。

But the truth is, that is not carbonation or carbonic acid's fault.

但事实是，那并非碳酸化或是碳酸的错。

I'm taking him to a lecture on, uh...what is it? Carbonation?

我要带他去听......什么来着？碳化作用？

When you pour the kombucha down the spine, you sort of maintain the carbonation.

当您将康普茶倒在脊柱上时，您可以保持碳酸化。

Like club soda, seltzer is also just plain water with carbon dioxide added for carbonation, but without the mineral additions.

像 club soda 一样，赛尔托斯也只是普通的水，加入二氧化碳进行碳酸化，但没有矿物质添加。

And the opposite of calcification is carbonation.

与钙化相反的是碳化。

Okay, there's a little bit of carbonation in there.

好吧，里面有一点碳酸化。

In fact, carbonation makes any drink much more addictive, according to Wenk.

事实上，根据 Wenk 的说法，碳酸化会使任何饮料更容易上瘾。

Then when your carbonation device is empty, you can just return it and they recycle it.

然后，当您的碳酸化设备用完时， 您可以将其退回并进行回收。

It's like, the carbonation makes you burp and every time you burp, you… maybe you hiccup?

就像，碳酸化会让你打嗝，每次你打嗝时，你… … 也许你打嗝？

Inventors tried for years to devise ways to trap the carbonation inside without letting the gas leak and not pressurizing bottles too much that they exploded.

多年来，发明家们尝试找到一种方法，在不让气体泄漏的情况下把碳化物质封在里面，并且还不必给瓶子加太大压力，避免爆炸。

There's a little bit of evidence that, like, maybe carbonation speeds up alcohol absorption and sugar slows it down. But that evidence is really weak.

有少量证据表明，也许碳酸化作用会加速酒精的吸收，而糖会减缓酒精的吸收。但这个证据真的很微弱。

Club soda is just water with a few add-ins: carbon dioxide for carbonation and “mineral-like” ingredients such as sodium bicarbonate, sodium citrate, and potassium sulfate.

club soda 只是添加了一些添加剂的水：用于碳酸化的二氧化碳和“类似矿物”的成分，如碳酸氢钠、柠檬酸钠和硫酸钾。

It wasn't necessarily the taste. It was actually the fact that the energy drink and the colorful can and everything and the carbonation were sort of novel.

也不一定是口味。其实是能量饮料的好看的罐子，还有其他的特点，以及这还是碳酸饮料，所以就感觉比较新颖。

Your favorite brand of soft drink is engineered with just the right amount of sweetener, caffeine and carbonation to make you continuously want to grab and gulp.

这一切都在饮料的设计中。 您最喜爱的软饮料品牌含有适量的甜味剂、咖啡因和碳酸， 让您忍不住想喝一口。

From that perspective, I'm gonna force carbonation into the liquid and it'll be done so at high pressure, and when we get rid of that pressure, well something interesting should happen.

从这个角度来看，我将强迫碳酸化进入液体中，这将在高压下完成，当我们摆脱这个压力时，有趣的事情就会发生。

And then, because I don't wanna get rid of all the carbonation, I'm just gonna stir it in and pour it down the spine of this, you want, like, eight ounces.

然后，因为我不想去除所有的碳化作用，所以我只是将其搅拌并倒入这个的脊柱中，你需要，比如，八盎司。