where does the carbonation in beer come from
Beer head Beer head (also head or collar),[1] is the frothy foam on top of beer which is produced by bubbles of gas, typically carbon dioxide, rising to the surface. The elements that produce the head are wort protein, yeast and hop residue. The carbon dioxide that forms the bubbles in the head is produced during fermentation. The carbonation can occur before or after bottling the beer. If the beer continues fermenting in the bottle, then it naturally carbonates and the head is formed upon opening and/or pouring the beer. If the beer is pasteurized or filtered then the beer must be force carbonated using pressurized gas.
Carbon-14 There are three naturally occurring isotopes of carbon on Earth: 99% of the carbon is carbon-12, 1% is carbon-13, and carbon-14 occurs in trace amounts, i.e., making up about 1 or 1.5 atoms per 1012 atoms of the carbon in the atmosphere. Carbon-12 and carbon-13 are both stable, while the half-life of carbon-14 is 5,730±40 years.[3] Carbon-14 decays into nitrogen-14 through beta decay.[4] A gram of carbon containing 1 atom of carbon-14 per 1012 atoms will emit 0.2[5] beta particles per second. The primary natural source of carbon-14 on Earth is cosmic ray action on nitrogen in the atmosphere, and it is therefore a cosmogenic nuclide. However, open-air nuclear testing between 1955–1980 contributed to this pool.