Birth of the Soda Fountain
1 2016-10-09T22:25:17-07:00 Stephanie Armijo dd4552661fff862d52e5ea883c56cfd08aa60136 11451 37 plain 2016-12-01T14:23:19-08:00 Stephanie Armijo dd4552661fff862d52e5ea883c56cfd08aa60136Page
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Composite |
is live | scalar:isLive | 1 |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-10-09T22:25:17-07:00 |
Version 37
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.37 |
versionnumber | ov:versionnumber | 37 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | The Natural carbonated waters, from volcanic springs, are well known throughout history and were prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in Italy and Iceland. People clamored, for the stomach soothing nature of these effervescent waters, which made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. Before devices were created that could artificially carbonate water, people realized they could duplicate the tingling sensation, though poorly, by combining sodium bicarbonate and tartaric acid in water. This resulted in a glass of fizzy saltwater similar to Alka-Seltzer. To make the drink more palatable, fruit juices and artificial flavors were added. To make the effervescence convenient, the tartaric acid went in the flavoring and the sodium bicarbonate in the water. When the two liquids were combined, it would fizz. This was the precursor to modern soda-pop. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone by adding formulated salt mixtures that mimicked mineral waters from around the world were desirable for people and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavors and sugar to the soda compositions. The soda fountain was an attempt to replicate mineral waters that bubbled up from the Earth. Early scientists tried to create effervescent waters with curative powers. The foundation for man-made carbonated water starts with Englishman, Joseph Priestley, in 1767. The first discovery was infusing water with carbon dioxide by placing water over a fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. His research led him to publish the book “; Impregnating Water with Fixed Air” in 1772. In 1774 John Mervin Nooth demonstrated an apparatus that improved upon Priestley's design. In 1783, German born Johann Jacob Schweppe used this information to invent a device to create artificially carbonated water. He sold his company in 1799, but his name is still prevalent today as the Schweppes Company. In 1807, Henry Thompson received the first British patent for a method of impregnating water with carbon dioxide. This was commonly called soda water, although it contained no soda. The Idea for that came from previous scientific studies of natural springs that contained carbonated water and with the advances in chemistry it enabled easier manipulation of carbon dioxide. With the early successes of Priestley's invention it was quickly adapted by several inventors, who managed not only to improve the process of creating carbonated drinks, but also created the foundation for the first Soda Fountain machines. The first soda fountains appeared in Europe, but they were not manufactured and marketed with much success. However, Benjamin Silliman, an U.S. chemistry professor from Yale saw the potential of carbonated water, he kick-started the business of soda machine manufacture and sales of drinks across New York City and Baltimore, Maryland in the 1810's. His efforts are today recognized as crucial for making soda drinks not only popular with the U.S. population, but also a viable business venture. Organized production of soda fountains began in 1832 and ever since then many other manufacturers and improved designs started being formed across the U.S. In 1832, John Matthews, of New York and John Lippincott, of Philadelphia, began manufacturing soda fountains. Both added innovations that improved soda fountain equipment, and the industry expanded as retail outlets installed newer, better fountains. Other pioneering manufacturers were Alvin Puffer, Andrew Morse, Gustavus Dows, and James Tufts. In 1891 the four largest manufacturers Tufts, Puffer, Lippincott, and Matthews, formed the American Soda Fountain Company, which was designed to monopolize the industry. The four manufacturers continued to produce and market fountains under their company names. They were the ones who controlled prices and forced some smaller manufacturers out of business. Before mechanical refrigeration, soda fountains used ice to cool drinks and ice cream. Ice harvesters cut ice from frozen lakes and ponds in the winter and stored the blocks in ice houses for use in the summer. In the early 20th century, new companies entered the soda fountain business, marketing "iceless" fountains that used brine. In 1888 Jacob Baur, of Terre Haute, Indiana founded the Liquid Carbonics Manufacturing Company in Chicago, he became the Midwest's first manufacturer of liquefied carbon dioxide. In 1903 Liquid Carbonic began market-testing its prototype iceless fountain in a Chicago confectionery. In their heyday, soda fountains flourished in pharmacies, people even opened soda fountain bars that dealt strictly with the sale of soda fountain items. Pharmacies were also popular with soda fountains. They served an important function in pharmacies people could pick up their medicines and have the foul taste diluted by something from the soda fountain. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home.
|
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-12-01T14:23:19-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 36
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.36 |
versionnumber | ov:versionnumber | 36 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | The Natural carbonated waters, from volcanic springs, are well known throughout history and were prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in Italy and Iceland. People clamored, for the stomach soothing nature of these effervescent waters, which made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. Before devices were created that could artificially carbonate water, people realized they could duplicate the tingling sensation, though poorly, by combining sodium bicarbonate and tartaric acid in water. This resulted in a glass of fizzy saltwater similar to Alka-Seltzer. To make the drink more palatable, fruit juices and artificial flavors were added. To make the effervescence convenient, the tartaric acid went in the flavoring and the sodium bicarbonate in the water. When the two liquids were combined, it would fizz. This was the precursor to modern soda-pop. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone by adding formulated salt mixtures that mimicked mineral waters from around the world were desirable for people and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavors and sugar to the soda compositions. The soda fountain was an attempt to replicate mineral waters that bubbled up from the Earth. Early scientists tried to create effervescent waters with curative powers. The foundation for man-made carbonated water starts with Englishman, Joseph Priestley, in 1767. The first discovery was infusing water with carbon dioxide by placing water over a fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. His research led him to publish the book “; Impregnating Water with Fixed Air” in 1772. In 1774 John Mervin Nooth demonstrated an apparatus that improved upon Priestley's design. In 1783, German born Johann Jacob Schweppe used this information to invent a device to create artificially carbonated water. He sold his company in 1799, but his name is still prevalent today as the Schweppes Company. In 1807, Henry Thompson received the first British patent for a method of impregnating water with carbon dioxide. This was commonly called soda water, although it contained no soda. The Idea for that came from previous scientific studies of natural springs that contained carbonated water and with the advances in chemistry it enabled easier manipulation of carbon dioxide. With the early successes of Bergman and Priestley's invention it was quickly adapted by several inventors, who managed not only to improve the process of creating carbonated drinks, but also created the foundation for the first Soda Fountain machines. The first soda fountains appeared in Europe, but they were not manufactured and marketed with much success. However, Benjamin Silliman, an U.S. chemistry professor from Yale saw the potential of carbonated water, he kick-started the business of soda machine manufacture and sales of drinks across New York City and Baltimore, Maryland in the 1810's. His efforts are today recognized as crucial for making soda drinks not only popular with the U.S. population, but also a viable business venture. Organized production of soda fountains began in 1832 and ever since then many other manufacturers and improved designs started being formed across the U.S. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home.
|
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-30T10:18:29-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 35
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.35 |
versionnumber | ov:versionnumber | 35 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | The Natural carbonated waters, from volcanic springs, are well known throughout history and were prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in Italy and Iceland. People clamored for the stomach soothing nature of these effervescent waters which made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. Before devices were created that could artificially carbonate water, people realized they could duplicate the tingling sensation, though poorly, by combining sodium bicarbonate and tartaric acid in water. This resulted in a glass of fizzy saltwater similar to Alka-Seltzer. To make the drink more palatable, fruit juices and artificial flavors were added. To make the effervescence convenient, the tartaric acid went in the flavoring and the sodium bicarbonate in the water. When the two liquids were combined, it would fizz. This was the precursor to modern soda-pop. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone by adding formulated salt mixtures that mimicked mineral waters from around the world were desirable for people and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavors and sugar to the soda compositions. The soda fountain was an attempt to replicate mineral waters that bubbled up from the Earth. Early scientists tried to create effervescent waters with curative powers. The foundation for man-made carbonated water starts with Englishman, Joseph Priestley, in 1767. The first discovery was infusing water with carbon dioxide by placing water over a fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. His research led him to publish the book “; Impregnating Water with Fixed Air” in 1772. In 1774 John Mervin Nooth demonstrated an apparatus that improved upon Priestley's design. In 1783, German born Johann Jacob Schweppe used this information to invent a device to create artificially carbonated water. He sold his company in 1799, but his name is still prevalent today as the Schweppes Company. In 1807, Henry Thompson received the first British patent for a method of impregnating water with carbon dioxide. This was commonly called soda water, although it contained no soda. The Idea for that came from previous scientific studies of natural springs that contained carbonated water and with the advances in chemistry it enabled easier manipulation of carbon dioxide. With the early successes of Bergman and Priestley's invention it was quickly adapted by several inventors, who managed not only to improve the process of creating carbonated drinks, but also created the foundation for the first Soda Fountain machines. The first soda fountains appeared in Europe, but they were not manufactured and marketed with much success. However, Benjamin Silliman, an U.S. chemistry professor from Yale saw the potential of carbonated water, he kick-started the business of soda machine manufacture and sales of drinks across New York City and Baltimore, Maryland in the 1810's. His efforts are today recognized as crucial for making soda drinks not only popular with the U.S. population, but also a viable business venture. Organized production of soda fountains began in 1832 and ever since then many other manufacturers and improved designs started being formed across the U.S. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home.
|
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-30T10:17:15-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 34
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.34 |
versionnumber | ov:versionnumber | 34 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | The Natural carbonated waters, from volcanic springs, are well known throughout history and were prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in Italy and Iceland. People clamored for the stomach soothing nature of these effervescent waters which made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. The soda fountain was an attempt to replicate mineral waters that bubbled up from the Earth. Early scientists tried to create effervescent waters with curative powers. The foundation for man-made carbonated water starts with Englishman, Joseph Priestley, in 1767. The first discovery was infusing water with carbon dioxide by placing water over a fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. His research led him to publish the book “; Impregnating Water with Fixed Air” in 1772. In 1774 John Mervin Nooth demonstrated an apparatus that improved upon Priestley's design. In 1783, German born Johann Jacob Schweppe used this information to invent a device to create artificially carbonated water. He sold his company in 1799, but his name is still prevalent today as the Schweppes Company. In 1807, Henry Thompson received the first British patent for a method of impregnating water with carbon dioxide. This was commonly called soda water, although it contained no soda. The Idea for that came from previous scientific studies of natural springs that contained carbonated water and with the advances in chemistry it enabled easier manipulation of carbon dioxide. With the early successes of Bergman and Priestley's invention it was quickly adapted by several inventors, who managed not only to improve the process of creating carbonated drinks, but also created the foundation for the first Soda Fountain machines. The first soda fountains appeared in Europe, but they were not manufactured and marketed with much success. However, Benjamin Silliman, an U.S. chemistry professor from Yale saw the potential of carbonated water, he kick-started the business of soda machine manufacture and sales of drinks across New York City and Baltimore, Maryland in the 1810's. His efforts are today recognized as crucial for making soda drinks not only popular with the U.S. population, but also a viable business venture. Organized production of soda fountains began in 1832 and ever since then many other manufacturers and improved designs started being formed across the U.S. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone—by adding formulated salt mixtures that mimicked mineral waters from around the world—was desirable for businessmen and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavors and sugar to the soda compositions. Before devices were created to artificially carbonate water, people realized they could duplicate the tingling sensation, though poorly, by combining sodium bicarbonate and tartaric acid in water. This resulted in a glass of fizzy saltwater similar to Alka-Seltzer. To make the drink more palatable, fruit juices and artificial flavors were added. To make the effervescence convenient, the tartaric acid went in the flavoring and the sodium bicarbonate in the water. When the two liquids were combined, it would fizz. This was the precursor to modern soda-pop. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home.
|
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-30T09:49:45-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 33
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.33 |
versionnumber | ov:versionnumber | 33 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | The Natural carbonated waters, from volcanic springs, are well known throughout history and were prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in England and Japan. People clamored for the stomach soothing nature of these effervescent waters which made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. The soda fountain was an attempt to replicate mineral waters that bubbled up from the Earth. Early scientists tried to create effervescent waters with curative powers. The foundation for man-made carbonated water starts with Englishman, Joseph Priestley, in 1767. The first discovery was infusing water with carbon dioxide by placing water over a fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. His research led him to publish the book “; Impregnating Water with Fixed Air” in 1772. In 1774 John Mervin Nooth demonstrated an apparatus that improved upon Priestley's design. In 1783, German born Johann Jacob Schweppe used this information to invent a device to create artificially carbonated water. He sold his company in 1799, but his name is still prevalent today as the Schweppes Company. In 1807, Henry Thompson received the first British patent for a method of impregnating water with carbon dioxide. This was commonly called soda water, although it contained no soda. The Idea for that came from previous scientific studies of natural springs that contained carbonated water and with the advances in chemistry it enabled easier manipulation of carbon dioxide. With the early successes of Bergman and Priestley's invention it was quickly adapted by several inventors, who managed not only to improve the process of creating carbonated drinks, but also created the foundation for the first Soda Fountain machines. The first soda fountains appeared in Europe, but they were not manufactured and marketed with much success. However, Benjamin Silliman, an U.S. chemistry professor from Yale saw the potential of carbonated water, he kick-started the business of soda machine manufacture and sales of drinks across New York City and Baltimore, Maryland in the 1810's. His efforts are today recognized as crucial for making soda drinks not only popular with the U.S. population, but also a viable business venture. Organized production of soda fountains began in 1832 and ever since then many other manufacturers and improved designs started being formed across the U.S. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone—by adding formulated salt mixtures that mimicked mineral waters from around the world—was desirable for businessmen and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavors and sugar to the soda compositions. Before devices were created to artificially carbonate water, people realized they could duplicate the tingling sensation, though poorly, by combining sodium bicarbonate and tartaric acid in water. This resulted in a glass of fizzy saltwater similar to Alka-Seltzer. To make the drink more palatable, fruit juices and artificial flavors were added. To make the effervescence convenient, the tartaric acid went in the flavoring and the sodium bicarbonate in the water. When the two liquids were combined, it would fizz. This was the precursor to modern soda-pop. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home.
|
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-30T09:23:19-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 32
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.32 |
versionnumber | ov:versionnumber | 32 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, are well known throughout history and were prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in England and Japan. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. The soda fountain was an attempt to replicate mineral waters that bubbled up from the Earth. Early scientists tried to create effervescent waters with curative powers. The foundation for man-made carbonated water starts with Englishman, Joseph Priestley, in 1767. The first discovery was infusing water with carbon dioxide by placing water over a fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. His research led him to publish the book “; Impregnating Water with Fixed Air” in 1772. In 1774 John Mervin Nooth demonstrated an apparatus that improved upon Priestley's design. In 1783, German born Johann Jacob Schweppe used this information to invent a device to create artificially carbonated water. He sold his company in 1799, but his name is still prevalent today as the Schweppes Company. In 1807, Henry Thompson received the first British patent for a method of impregnating water with carbon dioxide. This was commonly called soda water, although it contained no soda. The Idea for that came from previous scientific studies of natural springs that contained carbonated water and with the advances in chemistry it enabled easier manipulation of carbon dioxide. With the early successes of Bergman and Priestley's invention it was quickly adapted by several inventors, who managed not only to improve the process of creating carbonated drinks, but also created the foundation for the first Soda Fountain machines. The first soda fountains appeared in Europe, but they were not manufactured and marketed with much success. However, Benjamin Silliman, an U.S. chemistry professor from Yale saw the potential of carbonated water, he kick-started the business of soda machine manufacture and sales of drinks across New York City and Baltimore, Maryland in the 1810's. His efforts are today recognized as crucial for making soda drinks not only popular with the U.S. population, but also a viable business venture. Organized production of soda fountains began in 1832 and ever since then many other manufacturers and improved designs started being formed across the U.S. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone—by adding formulated salt mixtures that mimicked mineral waters from around the world—was desirable for businessmen and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavors and sugar to the soda compositions. Before devices were created to artificially carbonate water, people realized they could duplicate the tingling sensation, though poorly, by combining sodium bicarbonate and tartaric acid in water. This resulted in a glass of fizzy saltwater similar to Alka-Seltzer. To make the drink more palatable, fruit juices and artificial flavors were added. To make the effervescence convenient, the tartaric acid went in the flavoring and the sodium bicarbonate in the water. When the two liquids were combined, it would fizz. This was the precursor to modern soda-pop. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home.
|
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-29T06:44:44-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 31
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.31 |
versionnumber | ov:versionnumber | 31 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, are well known throughout history and were prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in England and Japan. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. The soda fountain was an attempt to replicate mineral waters that bubbled up from the Earth. Early scientists tried to create effervescent waters with curative powers. The foundation for man-made carbonated water starts with Englishman, Joseph Priestley, in 1767. The first discovery was infusing water with carbon dioxide by placing water over a fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. His research led him to publish the book “; Impregnating Water with Fixed Air” in 1772. In 1774 John Mervin Nooth demonstrated an apparatus that improved upon Priestley's design. In 1783, German born Johann Jacob Schweppe used this information to invent a device to create artificially carbonated water. He sold his company in 1799, but his name is still prevalent today as the Schweppes Company. In 1807, Henry Thompson received the first British patent for a method of impregnating water with carbon dioxide. This was commonly called soda water, although it contained no soda. The Idea for that came from previous scientific studies of natural springs that contained carbonated water and with the advances in chemistry it enabled easier manipulation of carbon dioxide. With the early successes of Bergman and Priestley's invention it was quickly adapted by several inventors, who managed not only to improve the process of creating carbonated drinks, but also created the foundation for the first Soda Fountain machines. The first soda fountains appeared in Europe, but they were not manufactured and marketed with much success. However, Benjamin Silliman, an U.S. chemistry professor from Yale saw the potential of carbonated water, he kick-started the business of soda machine manufacture and sales of drinks across New York City and Baltimore, Maryland in the 1810's. His efforts are today recognized as crucial for making soda drinks not only popular with the U.S. population, but also a viable business venture. Organized production of soda fountains began in 1832 and ever since then many other manufacturers and improved designs started being formed across the U.S. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone—by adding formulated salt mixtures that mimicked mineral waters from around the world—was desirable for businessmen and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavors and sugar to the soda compositions. Before devices were created to artificially carbonate water, people realized they could duplicate the tingling sensation, though poorly, by combining sodium bicarbonate and tartaric acid in water. This resulted in a glass of fizzy saltwater similar to Alka-Seltzer. To make the drink more palatable, fruit juices and artificial flavors were added. To make the effervescence convenient, the tartaric acid went in the flavoring and the sodium bicarbonate in the water. When the two liquids were combined, it would fizz. This was the precursor to modern soda-pop. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home.
|
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-29T06:44:07-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 30
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.30 |
versionnumber | ov:versionnumber | 30 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, are well known throughout history and were prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in England and Japan. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. The soda fountain was an attempt to replicate mineral waters that bubbled up from the Earth. Early scientists tried to create effervescent waters with curative powers. The foundation for man-made carbonated water starts with Englishman, Joseph Priestley, in 1767. The first discovery was infusing water with carbon dioxide by placing water over a fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. His research led him to publish the book “; Impregnating Water with Fixed Air” in 1772. In 1774 John Mervin Nooth demonstrated an apparatus that improved upon Priestley's design. In 1783, German born Johann Jacob Schweppe used this information to invent a device to create artificially carbonated water. He sold his company in 1799, but his name is still prevalent today as the Schweppes Company. In 1807, Henry Thompson received the first British patent for a method of impregnating water with carbon dioxide. This was commonly called soda water, although it contained no soda. The Idea for that came from previous scientific studies of natural springs that contained carbonated water and with the advances in chemistry it enabled easier manipulation of carbon dioxide. With the early successes of Bergman and Priestley's invention it was quickly adapted by several inventors, who managed not only to improve the process of creating carbonated drinks, but also created the foundation for the first Soda Fountain machines. The first soda fountains appeared in Europe, but they were not manufactured and marketed with much success. However, Benjamin Silliman, an U.S. chemistry professor from Yale saw the potential of carbonated water, he kick-started the business of soda machine manufacture and sales of drinks across New York City and Baltimore, Maryland in the 1810's. His efforts are today recognized as crucial for making soda drinks not only popular with the U.S. population, but also a viable business venture. Organized production of soda fountains began in 1832 and ever since then many other manufacturers and improved designs started being formed across the U.S. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone—by adding formulated salt mixtures that mimicked mineral waters from around the world—was desirable for businessmen and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavors and sugar to the soda compositions. Before devices were created to artificially carbonate water, people realized they could duplicate the tingling sensation, though poorly, by combining sodium bicarbonate and tartaric acid in water. This resulted in a glass of fizzy saltwater similar to Alka-Seltzer. To make the drink more palatable, fruit juices and artificial flavors were added. To make the effervescence convenient, the tartaric acid went in the flavoring and the sodium bicarbonate in the water. When the two liquids were combined, it would fizz. This was the precursor to modern soda-pop. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home.
|
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-17T01:56:04-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 29
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.29 |
versionnumber | ov:versionnumber | 29 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, are well known throughout history and were prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in England and Japan. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. The soda fountain was an attempt to replicate mineral waters that bubbled up from the Earth. Early scientists tried to create effervescent waters with curative powers. The foundation for man-made carbonated water starts with Englishman, Joseph Priestley, in 1767. The first discovery was infusing water with carbon dioxide by placing water over a fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. His research led him to publish the book “; Impregnating Water with Fixed Air” in 1772. In 1774 John Mervin Nooth demonstrated an apparatus that improved upon Priestley's design. In 1783, German born Johann Jacob Schweppe used this information to invent a device to create artificially carbonated water. He sold his company in 1799, but his name is still prevalent today as the Schweppes Company. In 1807, Henry Thompson received the first British patent for a method of impregnating water with carbon dioxide. This was commonly called soda water, although it contained no soda. The Idea for that came from previous scientific studies of natural springs that contained carbonated water and with the advances in chemistry it enabled easier manipulation of carbon dioxide. With the early successes of Bergman and Priestley's invention it was quickly adapted by several inventors, who managed not only to improve the process of creating carbonated drinks, but also created the foundation for the first Soda Fountain machines. The first soda fountains appeared in Europe, but they were not manufactured and marketed with much success. However, Benjamin Silliman, an U.S. chemistry professor from Yale saw the potential of carbonated water, he kick-started the business of soda machine manufacture and sales of drinks across New York City and Baltimore, Maryland in the 1810's. His efforts are today recognized as crucial for making soda drinks not only popular with the U.S. population, but also a viable business venture. Organized production of soda fountains began in 1832 and ever since then many other manufacturers and improved designs started being formed across the U.S. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone—by adding formulated salt mixtures that mimicked mineral waters from around the world—was desirable for businessmen and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavors and sugar to the soda compositions. Before devices were created to artificially carbonate water, people realized they could duplicate the tingling sensation, though poorly, by combining sodium bicarbonate and tartaric acid in water. This resulted in a glass of fizzy saltwater similar to Alka-Seltzer. To make the drink more palatable, fruit juices and artificial flavors were added. To make the effervescence convenient, the tartaric acid went in the flavoring and the sodium bicarbonate in the water. When the two liquids were combined, it would fizz. This was the precursor to modern soda-pop. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home.
|
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-17T01:54:51-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 28
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.28 |
versionnumber | ov:versionnumber | 28 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, are well known throughout history and were prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in England and Japan. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. The soda fountain was an attempt to replicate mineral waters that bubbled up from the Earth. Early scientists tried to create effervescent waters with curative powers. The foundation for man-made carbonated water starts with Englishman, Joseph Priestley, in 1767. The first discovery was infusing water with carbon dioxide by placing water over a fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. His research led him to publish the book “; Impregnating Water with Fixed Air” in 1772. In 1774 John Mervin Nooth demonstrated an apparatus that improved upon Priestley's design. In 1783, German born Johann Jacob Schweppe used this information to invent a device to create artificially carbonated water. He sold his company in 1799, but his name is still prevalent today as the Schweppes Company. In 1807, Henry Thompson received the first British patent for a method of impregnating water with carbon dioxide. This was commonly called soda water, although it contained no soda. The Idea for that came from previous scientific studies of natural springs that contained carbonated water and with the advances in chemistry it enabled easier manipulation of carbon dioxide. With the early successes of Bergman and Priestley's invention it was quickly adapted by several inventors, who managed not only to improve the process of creating carbonated drinks, but also created the foundation for the first Soda Fountain machines. The first soda fountains appeared in Europe, but they were not manufactured and marketed with much success. However, Benjamin Silliman, an U.S. chemistry professor from Yale saw the potential of carbonated water, he kick-started the business of soda machine manufacture and sales of drinks across New York City and Baltimore, Maryland in the 1810's. His efforts are today recognized as crucial for making soda drinks not only popular with the U.S. population, but also a viable business venture. Organized production of soda fountains began in 1832 and ever since then many other manufacturers and improved designs started being formed across the U.S. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone—by adding formulated salt mixtures that mimicked mineral waters from around the world—was desirable for businessmen and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavors and sugar to the soda compositions. Before devices were created to artificially carbonate water, people realized they could duplicate the tingling sensation, though poorly, by combining sodium bicarbonate and tartaric acid in water. This resulted in a glass of fizzy saltwater similar to Alka-Seltzer. To make the drink more palatable, fruit juices and artificial flavors were added. To make the effervescence convenient, the tartaric acid went in the flavoring and the sodium bicarbonate in the water. When the two liquids were combined, it would fizz. This was the precursor to modern soda-pop. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home.
|
default view | scalar:defaultView | image_header |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-17T01:52:46-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 27
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.27 |
versionnumber | ov:versionnumber | 27 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, are well known throughout history and were prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in England and Japan. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. The soda fountain was an attempt to replicate mineral waters that bubbled up from the Earth. Early scientists tried to create effervescent waters with curative powers. The foundation for man-made carbonated water starts with Englishman, Joseph Priestley, in 1767. The first discovery was infusing water with carbon dioxide by placing water over a fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. His research led him to publish the book “; Impregnating Water with Fixed Air” in 1772. In 1774 John Mervin Nooth demonstrated an apparatus that improved upon Priestley's design. In 1783, German born Johann Jacob Schweppe used this information to invent a device to create artificially carbonated water. He sold his company in 1799, but his name is still prevalent today as the Schweppes Company. In 1807, Henry Thompson received the first British patent for a method of impregnating water with carbon dioxide. This was commonly called soda water, although it contained no soda. The Idea for that came from previous scientific studies of natural springs that contained carbonated water and with the advances in chemistry it enabled easier manipulation of carbon dioxide. With the early successes of Bergman and Priestley's invention it was quickly adapted by several inventors, who managed not only to improve the process of creating carbonated drinks, but also created the foundation for the first Soda Fountain machines. The first soda fountains appeared in Europe, but they were not manufactured and marketed with much success. However, Benjamin Silliman, an U.S. chemistry professor from Yale saw the potential of carbonated water, he kick-started the business of soda machine manufacture and sales of drinks across New York City and Baltimore, Maryland in the 1810's. His efforts are today recognized as crucial for making soda drinks not only popular with the U.S. population, but also a viable business venture. Organized production of soda fountains began in 1832 and ever since then many other manufacturers and improved designs started being formed across the U.S. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone—by adding formulated salt mixtures that mimicked mineral waters from around the world—was desirable for businessmen and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavors and sugar to the soda compositions. Before devices were created to artificially carbonate water, people realized they could duplicate the tingling sensation, though poorly, by combining sodium bicarbonate and tartaric acid in water. This resulted in a glass of fizzy saltwater similar to Alka-Seltzer. To make the drink more palatable, fruit juices and artificial flavors were added. To make the effervescence convenient, the tartaric acid went in the flavoring and the sodium bicarbonate in the water. When the two liquids were combined, it would fizz. This was the precursor to modern soda-pop. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home.
|
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-17T01:49:15-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 26
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.26 |
versionnumber | ov:versionnumber | 26 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, are well known throughout history and were prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in England and Japan. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. The soda fountain was an attempt to replicate mineral waters that bubbled up from the Earth. Early scientists tried to create effervescent waters with curative powers. The foundation for man-made carbonated water starts with Englishman, Joseph Priestley, in 1767. The first discovery was infusing water with carbon dioxide by placing water over a fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. His research led him to publish the book “; Impregnating Water with Fixed Air” in 1772. In 1774 John Mervin Nooth demonstrated an apparatus that improved upon Priestley's design. In 1783, German born Johann Jacob Schweppe used this information to invent a device to create artificially carbonated water. He sold his company in 1799, but his name is still prevalent today as the Schweppes Company. In 1807, Henry Thompson received the first British patent for a method of impregnating water with carbon dioxide. This was commonly called soda water, although it contained no soda. The Idea for that came from previous scientific studies of natural springs that contained carbonated water and with the advances in chemistry it enabled easier manipulation of carbon dioxide. With the early successes of Bergman and Priestley's invention it was quickly adapted by several inventors, who managed not only to improve the process of creating carbonated drinks, but also created the foundation for the first Soda Fountain machines. The first soda fountains appeared in Europe, but they were not manufactured and marketed with much success. However, Benjamin Silliman, an U.S. chemistry professor from Yale saw the potential of carbonated water, he kick-started the business of soda machine manufacture and sales of drinks across New York City and Baltimore, Maryland in the 1810's. His efforts are today recognized as crucial for making soda drinks not only popular with the U.S. population, but also a viable business venture. Organized production of soda fountains began in 1832 and ever since then many other manufacturers and improved designs started being formed across the U.S. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone—by adding formulated salt mixtures that mimicked mineral waters from around the world—was desirable for businessmen and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavors and sugar to the soda compositions. Before devices were created to artificially carbonate water, people realized they could duplicate the tingling sensation, though poorly, by combining sodium bicarbonate and tartaric acid in water. This resulted in a glass of fizzy saltwater similar to Alka-Seltzer. To make the drink more palatable, fruit juices and artificial flavors were added. To make the effervescence convenient, the tartaric acid went in the flavoring and the sodium bicarbonate in the water. When the two liquids were combined, it would fizz. This was the precursor to modern soda-pop. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home.
|
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-17T01:47:12-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 25
Version 24
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.24 |
versionnumber | ov:versionnumber | 24 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content |
|
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-17T01:40:47-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 23
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.23 |
versionnumber | ov:versionnumber | 23 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content |
|
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-17T01:38:49-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 22
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.22 |
versionnumber | ov:versionnumber | 22 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, are well known throughout history and were prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in England and Japan. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. The soda fountain was an attempt to replicate mineral waters that bubbled up from the Earth. Early scientists tried to create effervescent waters with curative powers. In the early 1770's, Swedish chemist Torbern Bergman and English scientist Joseph Priestley invented equipment for saturating water with carbon dioxide. In 1774 John Mervin Nooth demonstrated an apparatus that improved upon Priestley's design. In 1807, Henry Thompson received the first British patent for a method of impregnating water with carbon dioxide. This was commonly called soda water, although it contained no soda. The Idea for that came from previous scientific studies of natural springs that contained carbonated water and with the advances in chemistry it enabled easier manipulation of carbon dioxide. |
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-17T01:00:25-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 21
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.21 |
versionnumber | ov:versionnumber | 21 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, are well known throughout history and were prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in England and Japan. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. The soda fountain was an attempt to replicate mineral waters that bubbled up from the Earth. Early scientists tried to create effervescent waters with curative powers. In the early 1770's, Swedish chemist Torbern Bergman and English scientist Joseph Priestley invented equipment for saturating water with carbon dioxide. In 1774 John Mervin Nooth demonstrated an apparatus that improved upon Priestley's design. In 1807, Henry Thompson received the first British patent for a method of impregnating water with carbon dioxide. This was commonly called soda water, although it contained no soda. The Idea for that came from previous scientific studies of natural springs that contained carbonated water and with the advances in chemistry it enabled easier manipulation of carbon dioxide. |
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-16T19:14:10-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 20
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.20 |
versionnumber | ov:versionnumber | 20 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, are well known throughout history and were prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in England and Japan. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water.
|
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-16T19:13:10-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 19
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.19 |
versionnumber | ov:versionnumber | 19 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in England and Japan. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water.
|
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-16T19:09:49-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 18
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.18 |
versionnumber | ov:versionnumber | 18 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in England and Japan. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water.
|
default view | scalar:defaultView | splash |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-16T19:09:09-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 17
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.17 |
versionnumber | ov:versionnumber | 17 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in England and Japan. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water.
|
default view | scalar:defaultView | image_header |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-16T19:07:59-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 16
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.16 |
versionnumber | ov:versionnumber | 16 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in England and Japan. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water.
|
default view | scalar:defaultView | book_splash |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-16T19:06:18-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 15
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.15 |
versionnumber | ov:versionnumber | 15 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. Many civilizations believed that drinking and/or bathing in these mineral waters cured diseases, and large industries often sprang up around hot springs, like those in England and Japan. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water.
|
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-14T20:10:15-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 14
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.14 |
versionnumber | ov:versionnumber | 14 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. The problem was that capturing and transporting these mineral waters was costly, only a few places stocked mineral waters, with pharmacies being the most common. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. |
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-12T07:34:22-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 13
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.13 |
versionnumber | ov:versionnumber | 13 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. The problem was that capturing and transporting these mineral waters was costly, only a few places stocked mineral waters, with pharmacies being the most common. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. |
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-12T07:29:42-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 12
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.12 |
versionnumber | ov:versionnumber | 12 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. The problem was that capturing and transporting these mineral waters was costly, only a few places stocked mineral waters, with pharmacies being the most common. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. |
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-12T07:23:54-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 11
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.11 |
versionnumber | ov:versionnumber | 11 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. The problem was that capturing and transporting these mineral waters was costly, only a few places stocked mineral waters, with pharmacies being the most common. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. |
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-06T15:08:40-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 10
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.10 |
versionnumber | ov:versionnumber | 10 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. The problem was that capturing and transporting these mineral waters was costly, only a few places stocked mineral waters, with pharmacies being the most common. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. |
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-06T15:07:40-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 9
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.9 |
versionnumber | ov:versionnumber | 9 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. The problem was that capturing and transporting these mineral waters was costly, only a few places stocked mineral waters, with pharmacies being the most common. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. |
default view | scalar:defaultView | image_header |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-06T15:06:21-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 8
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.8 |
versionnumber | ov:versionnumber | 8 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. The problem was that capturing and transporting these mineral waters was costly, only a few places stocked mineral waters, with pharmacies being the most common. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. |
default view | scalar:defaultView | vismedia |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-06T15:04:00-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 7
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.7 |
versionnumber | ov:versionnumber | 7 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. The problem was that capturing and transporting these mineral waters was costly, only a few places stocked mineral waters, with pharmacies being the most common. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. The foundation for man made carbonated water starts with Englishman, Joseph Priestley, he was the first to identify oxygen and experimented with several different methods for creating mineral water. He figured out a way to infuse water with carbon dioxide by placing water over fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. Swiss scientist Johann Jacob Schweppe, used this information to invent a device to create artificially carbonated water. He created his mineral water with a hand cranked pump, and bottled it in corked stoneware bottles. However, Schweppe had a hard time keeping the water fizzy because glass bottles weren't widely available and the water had a tendency to go flat in the stoneware. Priestley created a company to sell his mineral water to local markets. He would sell his company in 1799, but his name is still prevalent today as the Schweppes Company. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone by adding formulated salt mixtures that mimicked mineral waters from around the world was desirable for businessmen and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavours and sugar to the soda compositions. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home. Improvements continued until Charles Plinth invented the soda syphon in 1813. This syphon allowed portions of water to be dispensed, while retaining carbonation in the unused portion. Aside from yeast or mixing sodium bicarbonate with an acid in a sealed bottle, there was no cheap and efficient method for the user to artificially carbonate water. This problem wouldn’t be solved until 1832 when a British born inventor, named John Mathews, created an apparatus to artificially carbonate water in quantities suitable for a drugstore or street vendor. Mathews’ fountain designs were primitive but functional. They consisted of a lead lined chamber where sulphuric acid and powdered marble (calcium carbonate) were mixed to produce carbon dioxide. The generated gas was purified and then sent to a tank of cool water. The tank was manually swished around for thirty minutes or more, to help the gas dissolve, and then piped to the dispensing tap. These units were sold as bottling systems and fountains. Used as a fountain it was revolutionary in terms of efficiency. Around the time of Mathew's invention Benjamin Silliman, a chemistry professor at Yale, decided to open a shop where he could sell bottled carbonated water as a medicine. American pharmacists also sold mineral water they blended it with herbs, sarsparilla, fruit extracts, birch bark, and dandelions. He didn't have much luck selling his mineral water so he decided to purchase two soda fountains in New York City. Sillman's competitors were more successful with their soda fountain Some of the earliest flavored sodas were root beer, ginger ale, and a mixture of mineral water, lemon, and honey. Some sodas were made extra sweet to mask the bitter flavor of the medicine like quinine and iron. Additionally, some of the mineral water drinks were mixed with pharmaceutical elixirs that could have as much alcohol as a shot of whiskey. Before long soda fountains were producing drinks that blended soda with strychnine, cannabis, morphine, opium, heroin, and a new miracle compound, cocaine. Many people thought boosted mineral water was the healthiest way to start your day, and people soon got addicted to the quick pick me up. It is estimated that New York City had over 670 soda fountains in 1836. |
default view | scalar:defaultView | vismedia |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-11-06T14:58:19-08:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 6
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.6 |
versionnumber | ov:versionnumber | 6 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. The problem was that capturing and transporting these mineral waters was costly, only a few places stocked mineral waters, with pharmacies being the most common. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. The foundation for man made carbonated water starts with Englishman, Joseph Priestley, he was the first to identify oxygen and experimented with several different methods for creating mineral water. He figured out a way to infuse water with carbon dioxide by placing water over fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. Swiss scientist Johann Jacob Schweppe, used this information to invent a device to create artificially carbonated water. He created his mineral water with a hand cranked pump, and bottled it in corked stoneware bottles. However, Schweppe had a hard time keeping the water fizzy because glass bottles weren't widely available and the water had a tendency to go flat in the stoneware. Priestley created a company to sell his mineral water to local markets. He would sell his company in 1799, but his name is still prevalent today as the Schweppes Company. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone by adding formulated salt mixtures that mimicked mineral waters from around the world was desirable for businessmen and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavours and sugar to the soda compositions. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home. Improvements continued until Charles Plinth invented the soda syphon in 1813. This syphon allowed portions of water to be dispensed, while retaining carbonation in the unused portion. Aside from yeast or mixing sodium bicarbonate with an acid in a sealed bottle, there was no cheap and efficient method for the user to artificially carbonate water. This problem wouldn’t be solved until 1832 when a British born inventor, named John Mathews, created an apparatus to artificially carbonate water in quantities suitable for a drugstore or street vendor. Mathews’ fountain designs were primitive but functional. They consisted of a lead lined chamber where sulphuric acid and powdered marble (calcium carbonate) were mixed to produce carbon dioxide. The generated gas was purified and then sent to a tank of cool water. The tank was manually swished around for thirty minutes or more, to help the gas dissolve, and then piped to the dispensing tap. These units were sold as bottling systems and fountains. Used as a fountain it was revolutionary in terms of efficiency. Around the time of Mathew's invention Benjamin Silliman, a chemistry professor at Yale, decided to open a shop where he could sell bottled carbonated water as a medicine. American pharmacists also sold mineral water they blended it with herbs, sarsparilla, fruit extracts, birch bark, and dandelions. He didn't have much luck selling his mineral water so he decided to purchase two soda fountains in New York City. Sillman's competitors were more successful with their soda fountain Some of the earliest flavored sodas were root beer, ginger ale, and a mixture of mineral water, lemon, and honey. Some sodas were made extra sweet to mask the bitter flavor of the medicine like quinine and iron. Additionally, some of the mineral water drinks were mixed with pharmaceutical elixirs that could have as much alcohol as a shot of whiskey. Before long soda fountains were producing drinks that blended soda with strychnine, cannabis, morphine, opium, heroin, and a new miracle compound, cocaine. Many people thought boosted mineral water was the healthiest way to start your day, and people soon got addicted to the quick pick me up. It is estimated that New York City had over 670 soda fountains in 1836. |
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-10-23T19:00:44-07:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 5
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.5 |
versionnumber | ov:versionnumber | 5 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. The problem was that capturing and transporting these mineral waters was costly, only a few places stocked mineral waters, with pharmacies being the most common. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. The foundation for man made carbonated water starts with Englishman, Joseph Priestley, in 1767. The first discovery was infusing water with carbon dioxide by placing water over a fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. Swiss scientist Johann Jacob Schweppe, used this information to invent a device to create artificially carbonated water. He created his mineral water with a hand cranked pump, and bottled it in corked stoneware bottles. However, Schweppe had a hard time keeping the water fizzy because glass bottles weren't widely available and the water had a tendency to go flat in the stoneware. Priestley created a company to sell his mineral water to local markets. He would sell his company in 1799, but his name is still prevalent today as the Schweppes Company. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone by adding formulated salt mixtures that mimicked mineral waters from around the world was desirable for businessmen and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavours and sugar to the soda compositions. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home. Improvements continued until Charles Plinth invented the soda syphon in 1813. This syphon allowed portions of water to be dispensed, while retaining carbonation in the unused portion. Aside from yeast or mixing sodium bicarbonate with an acid in a sealed bottle, there was no cheap and efficient method for the user to artificially carbonate water. This problem wouldn’t be solved until 1832 when a British born inventor, named John Mathews, created an apparatus to artificially carbonate water in quantities suitable for a drugstore or street vendor. Mathews’ fountain designs were primitive but functional. They consisted of a lead lined chamber where sulphuric acid and powdered marble (calcium carbonate) were mixed to produce carbon dioxide. The generated gas was purified and then sent to a tank of cool water. The tank was manually swished around for thirty minutes or more, to help the gas dissolve, and then piped to the dispensing tap. These units were sold as bottling systems and fountains. Used as a fountain it was revolutionary in terms of efficiency. Around the time of Mathew's invention Benjamin Silliman, a chemistry professor at Yale, decided to open a shop where he could sell bottled carbonated water as a medicine. American pharmacists also sold mineral water they blended it with herbs, sarsparilla, fruit extracts, birch bark, and dandelions. He didn't have much luck selling his mineral water so he decided to purchase two soda fountains in New York City. Sillman's competitors were more successful with their soda fountain Some of the earliest flavored sodas were root beer, ginger ale, and a mixture of mineral water, lemon, and honey. Some sodas were made extra sweet to mask the bitter flavor of the medicine like quinine and iron. Additionally, some of the mineral water drinks were mixed with pharmaceutical elixirs that could have as much alcohol as a shot of whiskey. Before long soda fountains were producing drinks that blended soda with strychnine, cannabis, morphine, opium, heroin, and a new miracle compound, cocaine. Many people thought boosted mineral water was the healthiest way to start your day, and people soon got addicted to the quick pick me up. It is estimated that New York City had over 670 soda fountains in 1836. |
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-10-23T18:56:09-07:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 4
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.4 |
versionnumber | ov:versionnumber | 4 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. The problem was that capturing and transporting these mineral waters was costly, only a few places stocked mineral waters, with pharmacies being the most common. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side-effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. The foundation for man-made carbonated water starts with Englishman, Joseph Priestley, in 1767. The first discovery was infusing water with carbon dioxide by placing water over a fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. His research led him to publish the book “Impregnating Water with Fixed Air” in 1772. In 1783, German born Johann Jacob Schweppe used this information to invent a device to create artificially carbonated water. He sold his company in 1799, but his name is still prevalent today as the Schweppes Company. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone—by adding formulated salt mixtures that mimicked mineral waters from around the world was desirable for businessmen and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavours and sugar to the soda compositions. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home. Improvements continued until Charles Plinth invented the soda syphon in 1813. This syphon allowed portions of water to be dispensed, while retaining carbonation in the unused portion. Aside from yeast or mixing sodium bicarbonate with an acid in a sealed bottle, there was no cheap and efficient method for the user to artificially carbonate water. This problem wouldn’t be solved until 1832 when a British born inventor, named John Mathews, created an apparatus to artificially carbonate water in quantities suitable for a drugstore or street vendor. Mathews’ fountain designs were primitive but functional. They consisted of a lead lined chamber where sulphuric acid and powdered marble (calcium carbonate) were mixed to produce carbon dioxide. The generated gas was purified and then sent to a tank of cool water. The tank was manually swished around for thirty minutes or more, to help the gas dissolve, and then piped to the dispensing tap. These units were sold as bottling systems and fountains. Used as a fountain it was revolutionary in terms of efficiency. It is estimated that New York City had over 670 soda draught fountains in 1836. |
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-10-18T08:49:14-07:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 3
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.3 |
versionnumber | ov:versionnumber | 3 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. The problem was that capturing and transporting these mineral waters was costly, only a few places stocked mineral waters, with pharmacies being the most common. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side-effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. The foundation for man-made carbonated water starts with Englishman, Joseph Priestley, in 1767. The first discovery was infusing water with carbon dioxide by placing water over a fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. His research led him to publish the book “Impregnating Water with Fixed Air” in 1772. In 1783, German born Johann Jacob Schweppe used this information to invent a device to create artificially carbonated water. He sold his company in 1799, but his name is still prevalent today as the Schweppes Company. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone—by adding formulated salt mixtures that mimicked mineral waters from around the world was desirable for businessmen and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavours and sugar to the soda compositions. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home. Improvements continued until Charles Plinth invented the soda syphon in 1813. This syphon allowed portions of water to be dispensed, while retaining carbonation in the unused portion. Aside from yeast or mixing sodium bicarbonate with an acid in a sealed bottle, there was no cheap and efficient method for the user to artificially carbonate water. This problem wouldn’t be solved until 1832 when a British born inventor, named John Mathews, created an apparatus to artificially carbonate water in quantities suitable for a drugstore or street vendor. Mathews’ fountain designs were spartan but functional. They consisted of a lead lined chamber where sulphuric acid and powdered marble (calcium carbonate) were mixed to produce carbon dioxide. The generated gas was purified and then sent to a tank of cool water. The tank was manually sloshed around, for thirty minutes or more, to help the gas dissolve, and then piped to the dispensing tap. These units were sold as bottling systems and fountains. Used as a fountain it was revolutionary in terms of efficiency. It is estimated that New York City had over 670 soda draught fountains in 1836. |
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-10-18T08:44:18-07:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 2
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.2 |
versionnumber | ov:versionnumber | 2 |
title | dcterms:title | Birth of the Soda Fountain |
content | sioc:content | Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. The problem was that capturing and transporting these mineral waters was costly, only a few places stocked mineral waters, with pharmacies being the most common. The stomach soothing nature of these effervescent waters made them a regularly prescribed treatment for dyspepsia or indigestion. The lack of side-effects from a glass of soda water, unlike many other medicines of the time, helped motivate researchers to discover, and recreate, how these gas bubbles dissolved in water. The foundation for man-made carbonated water starts with Englishman, Joseph Priestley, in 1767. The first discovery was infusing water with carbon dioxide by placing water over a fermenting mash. The carbon dioxide given off by the yeast dissolved in the pure water suspended over top. This would have been very weakly carbonated, but sufficient to realize that it was possible. His research led him to publish the book “Impregnating Water with Fixed Air” in 1772. In 1783, German born Johann Jacob Schweppe used this information to invent a device to create artificially carbonated water. He sold his company in 1799, but his name is still prevalent today as the Schweppes Company. Artificially carbonated waters quickly caught the attention of the public. Given the medicinal properties ascribed to mineral water, the idea of being able to recreate mineral waters was compelling. Making these waters available to everyone—by adding formulated salt mixtures that mimicked mineral waters from around the world was desirable for businessmen and physicians alike. These artificial waters eventually transformed into flavored soda when businesses started adding flavours and sugar to the soda compositions. At the turn of the 19th century, chemists continued experimenting with methods of impregnating carbon dioxide gas in water. It still hadn’t achieved a level of efficiency that made wide distribution possible. However, it was becoming fashionable to have soda water at home. Improvements continued until Charles Plinth invented the soda syphon in 1813. This syphon allowed portions of water to be dispensed, while retaining carbonation in the unused portion. Aside from yeast or mixing sodium bicarbonate with an acid in a sealed bottle, there was no cheap and efficient method for the user to artificially carbonate water. This problem wouldn’t be solved until 1832 when a British born inventor, named John Mathews, created an apparatus to artificially carbonate water in quantities suitable for a drugstore or street vendor. Mathews’ fountain designs were spartan but functional. They consisted of a lead lined chamber where sulphuric acid and powdered marble (calcium carbonate) were mixed to produce carbon dioxide. The generated gas was purified and then sent to a tank of cool water. The tank was manually sloshed around, for thirty minutes or more, to help the gas dissolve, and then piped to the dispensing tap. These units were sold as bottling systems and fountains. Used as a fountain it was revolutionary in terms of efficiency. It is estimated that New York City had over 670 soda draught fountains in 1836. |
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-10-18T07:42:15-07:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |
Version 1
resource | rdf:resource | https://scalar.usc.edu/works/history-of-the-soda-fountain/birth-of-the-soda-fountain.1 |
versionnumber | ov:versionnumber | 1 |
title | dcterms:title | Birth of the Soda Fountain |
default view | scalar:defaultView | plain |
was attributed to | prov:wasAttributedTo | https://scalar.usc.edu/works/history-of-the-soda-fountain/users/5972 |
created | dcterms:created | 2016-10-09T22:25:17-07:00 |
type | rdf:type | http://scalar.usc.edu/2012/01/scalar-ns#Version |