You know how carbonated drinks are all full of suspended carbon dioxide (CO2)? What about oxygenated drinks? Could they suspend oxygen in the same way? Wouldn’t that be better tasting and better for you? It would be a little bit like the oxygen-bar effect, except with caffeine. Is there some problem with suspending O2 in H2O that I would know about if I had paid more attention in Mrs. Batton’s AP Chemistry?
February 22, 2007
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