<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0187-893X</journal-id>
<journal-title><![CDATA[Educación química]]></journal-title>
<abbrev-journal-title><![CDATA[Educ. quím]]></abbrev-journal-title>
<issn>0187-893X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Química]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0187-893X2024000200108</article-id>
<article-id pub-id-type="doi">10.22201/fq.18708404e.2024.2.86898</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Determinación de la constante de Henry de la disolución del CO2 en un refresco dietético]]></article-title>
<article-title xml:lang="en"><![CDATA[Determination of the Henry constant for the dissolution of CO2 in a diet coke]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández Segura]]></surname>
<given-names><![CDATA[Gerardo Omar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villarreal]]></surname>
<given-names><![CDATA[Aline]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez Sereno]]></surname>
<given-names><![CDATA[Diego Yahir]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Trejo Candelas]]></surname>
<given-names><![CDATA[Luis Miguel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Estrada Ramírez]]></surname>
<given-names><![CDATA[Ricardo Manuel A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Autónoma de México Facultad de Química ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2024</year>
</pub-date>
<volume>35</volume>
<numero>2</numero>
<fpage>108</fpage>
<lpage>118</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-893X2024000200108&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-893X2024000200108&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-893X2024000200108&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se propone un experimento, para alumnos de los primeros semestres de las carreras de química, empleando como sistema un refresco de cola dietético comercial, con el fin de determinar la constante de Henry del equilibrio químico de distribución del dióxido de carbono (CO2) entre las fases gaseosa y acuosa a diferentes temperaturas, de acuerdo con la ecuación química: CO2 (&#945;c) &#8652; CO2 (g). Para este proceso químico se calcularon las siguientes propiedades termodinámicas: &#916;H0, &#916;S0, &#916;G0, &#916;U0 y &#916;A0 a 298.15 K, y la constante de Henry. Utilizando las propiedades calculadas, se propone explicar la relación matemática entre ellas y su aplicación en la descripción del equilibrio químico del CO2 entre las fases acuosa y gaseosa del sistema. Asimismo, se utilizó la constante de equilibrio para explicar la variación de la solubilidad del CO2 como función de la temperatura y la presión. Finalmente, se contextualizó la solubilidad del CO2 en la fase acuosa con las propiedades organolépticas de la bebida y el mantenimiento de la forma del recipiente.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract We propose an experiment, dedicated to undergraduate chemistry students in the first semesters, using a commercial diet cola as a system to determine the Henry´s constant of the chemical equilibrium of carbon dioxide (CO2) between the gaseous and aqueous phases at different temperatures, according to the chemical equation: CO2 (&#945;c) &#8652; CO2 (g). For this chemical process, the following thermodynamic properties were calculated: &#916;H0, &#916;S0, &#916;G0, &#916;U0, and &#916;A0 at 298.15 K and the Henry&#8217;s constant. Using the calculated properties, it is proposed to explain the mathematical relationship between them and their application in the description of the chemical equilibrium of CO2 in the aqueous and gaseous phases of the system. The equilibrium constant was used to explain the variation in CO2 solubility as a function of temperature and pressure. Finally, the solubility of CO2 in the aqueous phase was contextualized with the organoleptic properties of the beverage and the preservation of the shape of the container.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Equilibrio químico]]></kwd>
<kwd lng="es"><![CDATA[Ley de Henry]]></kwd>
<kwd lng="es"><![CDATA[constante de equilibrio]]></kwd>
<kwd lng="es"><![CDATA[ecuación de van&#8217;t Hoff]]></kwd>
<kwd lng="es"><![CDATA[solubilidad de gases en líquidos]]></kwd>
<kwd lng="es"><![CDATA[propiedades termodinámicas]]></kwd>
<kwd lng="en"><![CDATA[Chemical equilibrium]]></kwd>
<kwd lng="en"><![CDATA[Henry&#8217;s Law]]></kwd>
<kwd lng="en"><![CDATA[equilibrium constant]]></kwd>
<kwd lng="en"><![CDATA[van&#8217;t Hoff equation]]></kwd>
<kwd lng="en"><![CDATA[solubility of gases in liquids]]></kwd>
<kwd lng="en"><![CDATA[thermodynamic properties]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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