MRS. B.
It possesses likewise all the other properties of acids, but, of course, in a less degree than the pure carbonic acid gas, as it is so much diluted by water.
This is a kind of artificial Seltzer water. By analysing that which is produced by nature, it was found to contain scarcely any thing more than common water impregnated with a certain proportion of carbonic acid gas. We are, therefore, able to imitate it, by mixing those proportions of water and carbonic acid. Here, my dear, is an instance, in which, by a chemical process, we can exactly copy the operations of nature; for the artificial Seltzer waters can be made in every respect similar to those of nature; in one point, indeed, the former have an advantage, since they may be prepared stronger, or weaker, as occasion requires.
CAROLINE.
I thought I had tasted such water before. But what renders it so brisk and sparkling?
MRS. B.
This sparkling, or effervescence, as it is called, is always occasioned by the action of an elastic fluid escaping from a liquid; in the artificial Seltzer water, it is produced by the carbonic acid, which being lighter than the water in which it was strongly condensed, flies off with great rapidity the instant the bottle is uncorked; this makes it necessary to drink it immediately. The bubbling that took place in this bottle was but trifling, as the water was but very slightly impregnated with carbonic acid. It requires a particular apparatus to prepare the gaseous artificial mineral waters.
EMILY.
If, then, a bottle of Seltzer water remains for any length of time uncorked, I suppose it returns to the state of common water?
MRS. B.