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I pour 1 gram of ascorbic acid (a white powder sold by the kilogram as food-grade thus hopefully dextrorotatory) at 25°C (it's hot in Paris) into a 1 liter bottle of carbonated water at 6°C (drinking-grade, or so tells the public fountain dispensing it, complete with analysis of the overall 420 milligram/liter of dissolved minerals).

I observe significant sparkling as the powder descends and dissolves. Nothing near Mentos/Coke-grade, but still it can't be missed.

Why? Is there some chemical reaction? Or is it only de-saturation of CO₂ by some physical phenomena?

Update: I don't know the initial pH of the carbonated water. Before carbonation, it's reportedly about 8.7 on a yearly average, with regulatory limits [6.5, 9].

Links to Safety data and LD50 information on ascorbic acid. I recommend against consumption of the result of that or other experiment by human or other animal. Seriously, avoid inhalation of the stuff or getting any in the eyes.

I pour 1 gram of ascorbic acid (a white powder sold by the kilogram as food-grade thus hopefully dextrorotatory) at 25°C (it's hot in Paris) into a 1 liter bottle of carbonated water at 6°C (drinking-grade, or so tells the public fountain dispensing it, complete with analysis of the overall 420 milligram/liter of dissolved minerals).

I observe significant sparkling as the powder descends and dissolves. Nothing near Mentos/Coke-grade, but still it can't be missed.

Why? Is there some chemical reaction? Or is it only de-saturation of CO₂ by some physical phenomena?

Update: I don't know the initial pH of the carbonated water. Before carbonation, it's reportedly about 8.7 on a yearly average, with regulatory limits [6.5, 9].

Links to Safety data and LD50 information on ascorbic acid. Seriously, avoid inhalation of the stuff or getting any in the eyes. I recommend against consumption of the result of that or other experiment by human or other animal.

I pour 1 gram of ascorbic acid (a white powder sold by the kilogram as food-grade thus hopefully dextrorotatory) at 25°C (it's hot in Paris) into a 1 liter bottle of carbonated water at 6°C (drinking-grade, or so tells the public fountain dispensing it, complete with analysis of the overall 420 milligram/liter of dissolved minerals).

I observe significant sparkling as the powder descends and dissolves. Nothing near Mentos/Coke-grade, but still it can't be missed.

Why? Is there some chemical reaction? Or is it only de-saturation of CO₂ by some physical phenomena?

Update: I don't know the initial pH of the carbonated water. Before carbonation, it's reportedly about 8.7 on a yearly average, with regulatory limits [6.5, 9].

I pour 1 gram of ascorbic acid (a white powder sold by the kilogram as food-grade thus hopefully dextrorotatory) at 25°C (it's hot in Paris) into a 1 liter bottle of carbonated water at 6°C (drinking-grade, or so tells the public fountain dispensing it, complete with analysis of the overall 420 milligram/liter of dissolved minerals).

I observe significant sparkling as the powder descends and dissolves. Nothing near Mentos/Coke-grade, but still it can't be missed.

Why? Is there some chemical reaction? Or is it only de-saturation of CO₂ by some physical phenomena?

Update: I don't know the initial pH of the carbonated water. Before carbonation, it's reportedly about 8.7 on a yearly average, with regulatory limits [6.5, 9].

Links to Safety data and LD50 information on ascorbic acid. I recommend against consumption of the result of that or other experiment by human or other animal. Seriously, avoid inhalation of the stuff or getting any in the eyes.

I pour 1 gram of ascorbic acid (a white powder sold by the kilogram as food-grade thus hopefully dextrorotatory) at 25°C (it's hot in Paris) into a 1 liter bottle of carbonated water at 6°C (drinking-grade, or so tells the public fountain dispensing it, complete with analysis of the overall 420 milligram/liter of dissolved minerals).

I observe significant sparkling as the powder descents and dissolves. Nothing near Mentos/Coke-grade, but still it can't be missed.

Why? Was there some chemical reaction? Or is it only de-saturation of CO₂ by some physical phenomena?

I pour 1 gram of ascorbic acid (a white powder sold by the kilogram as food-grade thus hopefully dextrorotatory) at 25°C (it's hot in Paris) into a 1 liter bottle of carbonated water at 6°C (drinking-grade, or so tells the public fountain dispensing it, complete with analysis of the overall 420 milligram/liter of dissolved minerals).

I observe significant sparkling as the powder descends and dissolves. Nothing near Mentos/Coke-grade, but still it can't be missed.

Why? Is there some chemical reaction? Or is it only de-saturation of CO₂ by some physical phenomena?

Update: I don't know the initial pH of the carbonated water. Before carbonation, it's reportedly about 8.7 on a yearly average, with regulatory limits [6.5, 9].