Whether you call it coke, cola, pop, soda, soda pop or soft drink the name still rings a bell in the proverbial mind of the United States conscious. That name, is one of tradition and sugary success that has a long road of challenges and innovations along the way. The United States has seen first-hand the impact of these refreshing drinks and carefully it a good thing. Possibly we take some pride in knowing the fact that a majority of our soda flavors helped our history grow. Maybe it brought together families and extended families, during those 'oh-so' special moments in history. We know that our grandmas and grandpas sure liked the stuff and we continue to enjoy the refreshing petition of soda pop today. So sit back, relax and have a soda because it is a thoughprovoking topic to talk about.
The soda pop history can go all the way back to the source (so to say). In America (particularly the Yellowstone national park region), there are a great many of naturally bubbling springs, which come up from the earths surface. We call these sources of natural carbonation and natural mineral water sources, partially because they come from the very rocks that we call home today. Even in the encapsulating antique times, when soda pop was an alien term, the societies (such as the Romans for example) plan that these natural mineral sources were a wholesome and roughly revitalizing source of life. They plan that going to bath houses and drinking these mineral waters would make them feel great (the invariable source of life, I guess). Naturally, there was a great number of scientists later on who wanted to study the effects of these mineral waters. For example, Joseph Black (a Scottish physician) whose studies discovered gases gift in carbonation, such as Carbon Dioxide for example. thoughprovoking enough, the chemistry group at Glasgow is named after Joseph Black. Other important scientist to study these mineral waters was Friedrich Hoffmann who was a German doctor and chemist, who also discovered some of the first facts about the nervous theory and German measles. Obviously, many more people researched the condition benefits of this early bubbling mineral water.
The earliest known soda pops were called sherbets, which are now more known as a middle-eastern drink made with rose hips, cherries, rose, licorice and a variety of spices. These drinks came about in early times by Arabic chemists, who implemented many distinct spices and flavorings into them such as crushed fruits, herbs and aromatic flowers. Even in the later 13th century, soda pop started to get a name with the introduction of an English born drink called the Dandelion & Burdock, which was made from the fermentation of dandelion and burdock. This drink is similar to what we call Root Beer nowadays in the United States. Most of these antique drinks were naturally carbonated from naturally recurring Carbon Dioxide sources, such as the mineral waters mentioned above.
The first commercially marketed soda pops that were not carbonated in the West happened during the 17th century. Most of these noncarbonated drinks were made from lemon juice, sweetened with honey. during the late 17th century, a French enterprise by the name of Compagnie des Limonadiers had a monopoly on the sale of lemonade type soda pop. Businesses that carried these drinks offered them off the backs of the sales agents and dispensed them into cups for thirsty customers. In increasing to this, during the 18th century there was much expand in terms of trying to find a process to yield chemistry-formulated carbonated water, like the water found in naturally occurring mineral sources. In the later 17th century, an Englishman named Joseph Priestley found a process to implement carbon dioxide into regular water, thus production carbonated water in the lab. His invention of carbonated water would lead to huge soda pop innovations. The paper in which he published his findings was known as Impregnating Water with Fixed Air in which he says that by dripping sulfuric acid onto chalk, would yield carbon dioxide gas. This would allow the gas to dissolve into a bowl of water, thus starting the process of carbonation. Other Englishman named John Nooth caught hold of this facts and made a machine capable for industrial use. There also was a Swede named Torbern Bergman who made a machine that generated carbonated water in a most similar way (by sulfuric acid and chalk). One of the first chemists to add flavorings to carbonated soda pop was Jons Berzelius who added spices, juices and wine to the carbonated water, during the late 18th century.
The biggest time for the soda pop manufactures in the United States, was the innovation of the soda fountain. during the early 19th century, a Yale chemist professor named Benjamin Silliman sold these sodas in New Haven, Connecticut. enterprise owners in Philadelphia and New York City also started selling these sodas in the earth 1800s. Also during the early 19th century, John Matthews and John Lippincott (New York and Philadelphia respectively) started production soda fountains. They became flourishing and had large factories built for production the soda fountains.
People started to drink mineral water because as we stipulated earlier, it was found as a wholesome practice. In the United States, many pharmacists started to sell mineral waters for these reasons. They also started to add herbs and other chemicals to mineral water. Some examples of the things they added were birch bark, dandelion, sarsaparilla (early root beers) and fruit extracts. These flavorings and additions were included to heighten the sale value of the mineral waters and offer more taste to the consumer. These pharmacists come to be a beloved part of American culture. American people loved to go to these pharmacies with soda fountains, daily. Most of the soft drinks that were consumed by American people during parts of the 19th century were found at the soda fountains, a pharmacies or ice cream parlor. After this period, canned soft drinks became one of the hottest markets ever for United State consumers.
When the bottling manufactures first started there were over 1,500 patents created for the process of bottling these soda pops. Since the carbonation put the soda pop under great pressure there were many innovations to the way the soft drink was bottled. You did not want the Carbon Dioxide to escape from the bottle, or else you would lose all the carbonation and flavor. during the last part of the 19th century, William Painter (originated from Baltimore) created the "crown cork bottle seal". It was the first flourishing recipe of storing carbonated soft drinks, without losing the gas. during the turn of the century, there was a patent created for the process of blowing the glass for the creation of the bottles used in the carbonated drinks. Earlier, the glass that had been used for this process was blown by hand, which was a time thoughprovoking effort. The originator of the machine was named Michael Owens (worked at the Libby Glass Company). The output of glass bottles rose exponentially after this patent from 1,400 bottles a day to nearby 58,000 bottles a day.
Now that we have soda ready in many forms like aluminum cans and plastic bottles, we can enjoy the wide variety of offerings from soda pop companies. The soft drinks themselves are made by mixing the ingredients and flavorings with water. Most of the output of soft drinks is done at factories. Most of the time, soda pop clubs will use a syrup (like corn syrup) to sweeten the drink. Syrups also reveal to the drink machines that mix the syrup with the carbonated water separately. There is a rich tradition of the soft drink and we are now in a period where famed soda pops enrich our everyday lives; when we grab for a soda we know the history behind it, who drank it in our family and who did not.
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