nx_soda_carbonation.nx

nx_soda_carbonation.nx -- CRAFT-SODA rung C0: the CARBONATION physics model. The operator's curiosity point (1): "generate carbonation WITHOUT heavy equipment (research as of 2025/26)." The answer is NANOBUBBLE CO2 -- a compact venturi hydrodynamic-cavitation loop dissolves CO2 at LOW pressure (2-5 bar) ~5x faster than a sparger, no industrial saturator/chiller. This organ is the quantitative substrate under that claim. It is Henry's law done integer-exact (no float): dissolved CO2 is proportional to the CO2 partial pressure over the liquid, with a solubility coefficient k_H that RISES as the water gets colder (why soda is carbonated cold). From dissolved CO2 it derives the beverage "volumes" unit, the carbonic-acid acidity ([H+], pH) that makes soda taste tart, and the nanobubble KINETIC advantage (time-to-target). MEASURED EXCEEDS (gate-checked, see nx_soda_carbonation_test): - COLD HOLDS MORE FIZZ: at one pressure, 4C water dissolves strictly more CO2 than 25C water -- the grounded fact a fixed table misses. - NO HEAVY EQUIPMENT: soda-strength 4 volumes at 4C needs only ~2.7 bar, inside the 2-5 bar nanobubble envelope (not an industrial saturator). - NANOBUBBLE 5x FASTER: time-to-target is 5x shorter than sparging. - CARBONATION IS ACID: more dissolved CO2 -> more [H+] -> lower pH, into the measured 3.5-4.0 soda range (carbonation is itself a sour lever). Grounding (knowledge/fetched + WebSearch 2026-07-10): CO2 solubility in water vs temperature (~3.35 g/L/atm at 0C down to ~1.26 at 30C); the beverage volume unit (1 vol = 1.96 g/L); carbonic acid Ka1_eff ~4.45e-7; nanobubble reviews (100-210 nm, pH 4.5 in ~5 min vs ~25 min sparge). genealogy_id: henry_1803_solubility + carbonic_acid_equilibrium + nanobubble_cavitation_2024_2025 + nishi_food_science_2026