Robin Burden answered
The higher the temperature of the soda, the less carbonated the drink will become.
This is generally true for any mixture of gas and liquid.
How temperature affects carbonated soda
In general, gases become less soluble in liquid when the temperature of the mixture increases.
This is especially true of carbonated soda drinks where, as soon as the carbon reaches temperatures exceeding 110° F (43° C), the rate at which carbon separates from the liquid increases substantially.
Gases in general become less soluble in liquids as the temperature of the liquid is increased - so the process is not unique to carbon dioxide-infused mixtures.
Before manufacturers bottle your soda drink, they pump it full of carbon dioxide, which dissolves into the liquid. As soon as the cap is screwed on, the carbon dioxide is prevented from leaving.
Once the bottle is open, carbon dioxide molecules begin escaping - and the rate at which they 'un-dissolve' from liquid is affected by the temperature of the liquid and the gas itself.
If the temperature of a mixture is lowered, then carbon molecules find it harder to escape. This is why soda which is stored in the refrigerator always tastes fizzier than one kept at room temperature.
If you're interested in reading about a school project that deals with this phenomenon, then Rachel F. From Washington state has an interesting control published online that you can check out right here.
This is generally true for any mixture of gas and liquid.
How temperature affects carbonated soda
In general, gases become less soluble in liquid when the temperature of the mixture increases.
This is especially true of carbonated soda drinks where, as soon as the carbon reaches temperatures exceeding 110° F (43° C), the rate at which carbon separates from the liquid increases substantially.
Gases in general become less soluble in liquids as the temperature of the liquid is increased - so the process is not unique to carbon dioxide-infused mixtures.
Before manufacturers bottle your soda drink, they pump it full of carbon dioxide, which dissolves into the liquid. As soon as the cap is screwed on, the carbon dioxide is prevented from leaving.
Once the bottle is open, carbon dioxide molecules begin escaping - and the rate at which they 'un-dissolve' from liquid is affected by the temperature of the liquid and the gas itself.
If the temperature of a mixture is lowered, then carbon molecules find it harder to escape. This is why soda which is stored in the refrigerator always tastes fizzier than one kept at room temperature.
If you're interested in reading about a school project that deals with this phenomenon, then Rachel F. From Washington state has an interesting control published online that you can check out right here.
