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We have invested in a sophisticated seven stage water purification machine with lots of interesting cylinders, pipes, filters, ultraviolet lights, cables and wires that refine London’s finest tap water into a delicious and lightly chilled product.
Whilst adding 3% to the Carbon impact of tap water, it is 580% less environmentally damaging than most branded bottled waters, avoiding food miles and waste, the bottles that we use for meetings are cleaned carefully and refilled many hundreds of times over a 3-5 year period rather than being sent to landfill.
When full, a 1 litre bottle contains circa 6.022 x 10E23 (602,200,000,000,000,000,000,000) atoms of water (H2O), the majority of which have been on the earth since the dawn of time. The filtering part of the process is therefore very important as it is a statistical certainty that you are drinking dinosaur pee.
The fizzy water has had a pep of Carbon Dioxide added to excite your senses and tantalise your taste buds. Carbon Dioxide dissolved in water under high pressure changes its taste and texture. When pressure is reduced by opening the top, Carbon Dioxide is released from the solution as small bubbles, causing the water to fizz.
Your tongue is covered in thousands of tiny little receptor cells, some of which respond to carbon dioxide, the same cells that detect sourness, together with cone shaped sensors called filiform papillae that are also excited by the bursting bubbles, and it is this combined deluge of stimulation to the gustatory cortex in your brain that helps to keep you awake.