XPost: alt.home.repair   
   From: kludge@panix.com   
      
   In article , gtr   wrote:   
   >If the sodastream is unregulated, then I'm guessing the sodastream squirts   
   >the carbon dioxide gas at a bit over 800 psi up to over 1,000 psi (or even   
   >2,000 psi depending only, I think, on the temperature and amount of liquid   
   >in the carbon dioxide tank) through that teeny tiny nozzle.   
      
   You have it backwards.  It's not pressure, it's surface area.  It takes   
   several minutes for a conventional soda syphon to come to equilibrium   
   because the CO2 is slowly diffusing into the water at the water's surface.   
   If you make a shallow and flat syphon, the surface area per unit volume   
   will be much smaller, and so it will take less time to reach equilibrium.   
   If you make it tall and narrow, it will take longer.   
      
   Shaking it will make it go into solution much faster by increasing the   
   surface area of contact.   
      
   What the Sodastream is doing is making a spray of droplets so that the   
   surface area in contact between the CO2 and the water is much higher.   
   This is the same thing that commercial soda fountains have done since   
   the 1940s.  No insanely high pressures needed.   
      
   No need to make your own.  Older Commercial soda systems are pretty much   
   available free for the asking from restaurants upgrading.   
      
   I have no idea why this is in rec.autos.tech.  If you're making and drinking   
   scotch and sodas, please don't drive.   
   --scott   
      
      
   --   
   "C'est un Nagra. C'est suisse, et tres, tres precis."   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)