I have been so excited about this project over the past few weeks. Three excellent articles have been written about seltzer (using me as a reference), I’ve been offered two speaking opportunities, been contacted by a resident of Niederselters sharing tales of live in the town of seltzer, and seen seltzer in the most unexpected of places (more on that later).
All of this lead me to add what I think has been the final ingredient missing in the structure of the book. And after months of preperations, I have started writing the book, from scratch. (more on that later as well).
As a result I have missed my subway stop not once but twice this week, as I was so engrossed writing away on my Pre. And have I been DEEP into it. For a taste, pun intended, take a look at the response I received from a noted scientist on his recent research study on the taste of carbonation.
Hi Barry,
The CO2 that is in the seltzer is a substrate for carbonic anhydrase: the enzyme takes the CO2 plus a water molecule and converts them into bicarbonate plus a proton (H+). This proton is the acid signal that activates the acid (sour) taste receptor. So, as you correctly pointed out, no need to invoke any free oxygen, radicals, etc. , just the CO2 and the action of carbonic anhydrase

cheers
Eep! I am having fun figuring this all out and turning it into a readable, engaging page turned. Wish me luck!