|MLA Citation:||Bloomfield, Louis A. "Question 1400"|
How Everything Works 20 Oct 2017. 20 Oct 2017 <http://howeverythingworks.org/print1.php?QNum=1400>.
One final issue to consider is surface area: the more surface area there is between the liquid soda and the gas above it, the faster molecules are exchanged between the two phases. Even if you don't keep carbon dioxide gas trapped above soda, you can slow the loss of carbonation by keeping the soda in a narrow-necked bottle with little surface between liquid and gas. But you must also be careful not to introduce liquid-gas surface area inside the liquid. That's what happens when you shake soda or pour it into a glass—you create tiny bubbles inside the soda and these bubbles grow rapidly as carbon dioxide molecules move from the liquid into the bubbles. Cool temperatures, minimal surface area, and plenty of carbon dioxide in the gas phases will keep soda from going flat.
As for pouring the soda over ice causing it to bubble particularly hard, that is partly the result of air stirred into the soda as it tumbles over the ice cubes and partly the result of adding impurities to the soda as the soda washes over the rough and impure surfaces of the ice. The air and impurities both nucleate carbon dioxide bubbles—providing the initial impetus for those bubbles to form and grow. Washing the ice to smooth its surfaces and remove impurities apparently reduces the bubbling when you then pour soda of it.