Bonds in carbonic acid are more easily broken at high temperatures resulting in the generation of<unk>  and gaseous carbon dioxide. Thus sparkling<unk>  at lower temperatures (far right) holds more carbonation than at high (far left). Carbon dioxide gas dissolved in<unk>  at a low concentration (0.2–1.0%) creates carbonic acid (H2CO3) according to the following reaction: : (l) + (g) ⇌ (aq) The acid gives<unk>  a slightly tart flavor. The pH level between 5 and 6 is approximately in between apple juice and orange juice in acidity, but much less acidic than the acid in the stomach. A normal, healthy human body maintains pH equilibrium via acid–base homeostasis and will not be<unk> ially adversely affected by consumption of plain<unk> . Alkaline salts, such as sodium bicarbonate, potassium bicarbonate, or potassium citrate, will increase pH. The amount of a gas that can be dissolved in<unk>  is described by Henry's Law. In the carbonization process,<unk>  is chilled, optimally to just above freezing, to maximize the amount of carbon dioxide that can be dissolved in it. Higher gas pressure and lower temperature cause more gas to dissolve in the liquid. When the temperature is raised or the pressure is reduced (as happens when a container of<unk>  is opened), carbon dioxide effervesces, thereby escaping from the solution.
Carbonated water
Hydrogen fluoride
Bromide
Saline 
Hydrogen water
Haloalkane
Isothiocyanate
Trihalomethane