四是碳酸化作用。
TG结果显示：水合作用很少，而碳酸化作用增多。
TG evidence showed that less hydration had occurred and that carbonation was increased.
使用气态二氧化碳利用碳酸化作用生产软饮料、葡萄酒和啤酒。
Soft drinks, wines, and beers are produced using gaseous carbon dioxide for carbonation.
在湖水650英尺(200米)的压力作用下，这些二氧化碳继续不断溶解于水，这种情况同一瓶苏打水的碳酸化作用相类似。
Under the pressure of 650 feet (200 meters) of water, this carbon dioxide stays dissolved, much like the carbonation in a bottle of soda.
在湖水650英尺(200米)的压力作用下，这些二氧化碳继续不断溶解于水，这种情况同一瓶苏打水的碳酸化作用相类似。
Under the pressure of 650 feet (200 meters) of water, this carbon dioxide stays dissolved, much like the carbonation in a bottle of soda.
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