carbonaation

Carbonaation, commonly referred to as carbonation, is the introduction of carbon dioxide into another substance, most often a liquid, though it can also describe gas–solid reactions in building materials. In liquids, CO2 dissolves and reacts with water to form carbonic acid (H2CO3). This lowers pH slightly and can produce fizz when pressure is released. The process is used commercially to carbonate beverages such as soda, beer, and sparkling water, by forcing CO2 into the liquid at elevated pressure. Solubility depends on temperature, pressure, and solute content, and is often described in terms of volumes of CO2.

In construction and geology, carbonation refers to the reaction of CO2 with hydrated cement minerals, especially calcium hydroxide, forming calcium carbonate. This conversion lowers the pore pH, which can reduce the protective passivation layer on steel and increase the risk of corrosion in reinforced concrete. The process proceeds over months to years and is influenced by humidity, temperature, concrete porosity, and exposure to CO2.

Carbonation is also relevant in carbon capture and storage, where CO2 reacts with minerals or is sequestered to form stable carbonates. In practice, preventive measures in concrete include controlling mix design, curing, and protective coatings to slow unwanted carbonation, while in beverages it is optimized to balance taste, texture, and stability.