Observations

When citric acid reacted with baking soda under visible carbon dioxide bubbles slowly spread through a clear cold medium which began to decrease from 2-3mm in diameter for each bubble down 0.5-1mm, bubble mass became excessive and finally splashed out enough water until at last it filled the entire container slightly Beyond maximum capacity. However, despite adherence to correct stoichiometry in ratio and control of environment (25 mL water at 4°C), the resultant beverage unexpectedly exhibited properties: the main taste was slightly alkaline, while it had a small sour taste in it, together with just a touch of sweetness to round off. But it was much less fizzy than it should have been, ideally. No very pronounced spritz and none of that prickly mouthfeel we associate with CO₂ saturation lack can only suggest either incomplete carbonation rather than equilibrium due to lack of pressure compensation, or measurement errors in either quantity of reactant introduced. As the pH level (5.16-5.34 while active reaction was occurring) was higher than normal for commercial drinks (pH 2.5-4.0), this means that our equivalent acidity failed to supply that characteristic cutting flavor and sharp carbonicness frequently found in good beverages.