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  "text": "Passage 1:\nSchorle\nSchorle is a German beverage made by diluting juice or wine with carbonated water or lemonade (lemon-lime soda). The most common variety is Apfelschorle (made from apple juice and sparkling mineral water). Large bottles of Schorle can be found at most grocers, stores, supermarkets and anywhere else where carbonated drinks are sold, next to the soda. Due to its dilution it is less sweet or alcoholic than the original beverage, making it better suited as a refreshment on hot summer days or as an alternative to beer at the biergarten or weinstube.\nTypical proportions are half seltzer in a high glass and half juice or wine. In the Palatinate, in Germany, a wine schorle may consist of considerably less than 1/2 water if it is ordered 'fett' (German for 'fat').\n\nVarieties\nThere is no specific word for Schorle in the English language. However, Spritzer is very similar with the slight difference of Schorle typically being a freshly mixed drink and not usually sold in cans or bottles as spritzers sometimes are.\nSchorle, Spritzer and Gespritzter are all expressions for similar variations of Schorle:\n\nWine with mineral watersour Schorle (“Schorle sauer”), sour spritzed Schorle (“Sauergespritzter”)\nin Austria: white/red spritzed or simply spritzer (“Gespritzter” or “G’spritzter”)Wine with lemonadesweet Schorle which is also known as the “Arbeitersekt” which can be translated as “worker’s sparkling wine”Wine with Cola”Cola-Schoppen”\nin Austria: red Cola or white ColaJuice with mineral water”Juice-Schorle”, “Fruit-Schorle” or “Fruit-Juice-Schorle”\nin Austria: spritzed apple juice, spritzed orange juice etc.Schorle (usually with the female German article “die”, but in Baden-Württemberg typically with the neutral German article “das” or male German article “der” and in the Palatinate area with the male German article “der” as well) is very popular as a refreshment especially in summer. The mixing proportions are mostly approximately 1:1 but in case of Schorle with juice the proportions are usually unbalanced and there is often far more mineral water in the drink.\n\nOrigin of the Term Schorle\nAccording to the Duden dictionary of etymology, the word Schorlemorle, which occurred first as Schurlemurle in Lower Bavaria, is since the 18th century a designation for a mixed drink consisting of wine and sparkling mineral water. The origin of the word is uncertain; perhaps it is due to a play on words, similar to that in the 16th century, where the designations for beer, scormorrium in Münster and Murlepuff in Strasbourg, could be ascertained. The Southern German word Schurimuri, which dates from the 16th century and means “excited, hectic”, and the older Low German word Schurrmurr, which means “mishmash”, might be related to it.According to Kluge, the word Schorlemorle, however, is probably based upon the vernacular Southern German word schuren, which means \"to bubble\" or \"to fizz\".\nIn an article of the Südwest Presse, Henning Petershagen lists also other attempts to interpret the origin of this word, for example a linguistic relationship to the Dutch term schorriemorrie, which means \"ragtag\" or \"rabble\".\nThe digitale bibliotheek voor de Nederlandse letteren provides evidence that the word originates from the Persian-Turkish schurmur which means \"confusion, turmoil\" and is similarly present in Albanian, Serbian, Slovenian and Russian, up to the Spanish churriburri. The latter can be found in the dictionary of the royal-Spanish Academy as zurriburri (\"muddle\", \"base subject\", \"plebs\"). Schorle is said to have formed thus; the oriental schurimuri came to Europe with its original meaning \"muddle\" where it was established as a character denotation (also as family name) and as a term to refer to the beverage-muddle.\n\nMixing with Wine\nGermany\nSchorle made with fruit juice is subject to the order on the regulation of fruit and soft drinks (cf. Fruchtsaft- und Erfrischungsgetränkeverordnung).\n\nWeinschorle (wine spritzer)\nWine is the basis of „wine schorle“ or “wine spritzer“. Preferred wine varieties are Riesling (Riesling schorle / Riesling spritzer), Blauer Portugieser, vin gris, Müller-Thurgau, Silvaner or other red wine.  Depending on what the wine is mixed with, a wine schorle is called “sour” when it is prepared with carbonated water, “sweet” when prepared with carbonated lemonade, or also “sweet and sour” when made with both mineral water and lemonade.\nIn the Palatinate, the ratio of wine is often much larger; depending on the waiting staff, the glass is filled almost completely with wine and diluted with only a spritzer of water, especially in wine bars and at wine festivals. In the Palatinate, schorle is traditionally served in a special glass that holds 0.5 liters, a Palatinate pint glass. A regional term for this glass is “Dubbeglas”.\nSimilarly to schorle, wine is sometimes mixed with cola: red cola and white cola, meaning cola mixed with red or white wine respectively.\n\nGespritzter\nSchorle is also called Gespritzter in some areas of Germany but this doesn’t always mean the same thing:\nIn Hesse ‘Gespritzer’ stands for a 2:1, sometimes even a 3:1 mixture of apple wine and sparkling water. At traditional apple wine pubs, this mixture is only served in corrugated apple wine glasses. Today it is also known as Sauergespritzter, so that it can be differentiated from ‘Süßgespritzten’, which is made with Lemonade.\nIn Rheinhessen a ‘Gespritzter’ or ‘sauer Gespritzter’ is a mixture made out of white wine or red wine together with sparkling water. In addition, there are also mixtures with cola or Lemonade.\nIn Bavaria and Austria 'Gespritzter' basically refers to the same drink.\n\nAustria\nAccording to §3 of the German Weinbezeichnungsverordnung, which is a decree for the labelling of wine, a G'spritzter (also Gespritzter, Spritzer) is a drink mixed with at least 50% wine and 50% soda or mineral water at the most. The drink itself has to contain at least 4.5 % per vol. of alcohol. The name Schorle is unusual in Austria.\nColloquially the expression Sommerspritzer or Sommergespritzter is used for a mixture with less wine and Winterspritzer for a mixture with more wine.\nThere are red as well as white Gespritzter, though until the 1980s only mixtures with white wine were served in rural areas. Normally no special grape variety is specified, in practice only tablewines are used. Most often Grüner Veltliner (white grape variety) or Zweigelt (red grape variety) is used.\nCostumarily, Gespritzer is served in 0.25-litre-stemware or mug-like glass. If a large Gespritzer is ordered, one gets 0.4 or 0.5 litre mostly in a beer mug.\nSweet Gespritzer is made with herbal lemonade (for example Almdudler), other terms are Almweiß, Liftler oder Tiroler. A Kaiserspritzer or Kaisergespritzter (emperor spritz) respectively is Gespritzer with a shot of elderflower syrup.\nIn Vienna, on rare occasions a Gespritzter is also called “Sprüher” or “Sprühwein”. In some areas of Lower Austria it is also called “Siphon”. In Styria it is called “Mischung” (mixture).\nIn the state of Vorarlberg the names “white-sweet”, “white-sour”, \"red-sour” and \"red-sweet” are common. These are Gespritze served in 0.25 litre stemware or glasses with a handle. The mixing ratio is about 50% white or red wine with 50% sparkling water (sour) or Lemonade (sweet). The name Gespritzter is universally understood but rarely used. The Styrian name “Mischung” is largely unknown here.\nA “Gespritzter” or “die Gespritzte” (for females) is also often used as a derogatory term for a person in Eastern Austria.\n\nSwitzerland\nIn Switzerland, a Gespritzter is white wine mixed with either mineral water (a Sauergespritzter, or sour spritzer) or with lemonade (a Süßgespritzter, or sweet spritzer).\n\nHungary\nThe various mixtures of (generally dry) wine and sparkling mineral water also have a long tradition and are very popular in Hungary. They are generally called fröccs (spritzers) but the numerous variations (with wine and water in differing ratios) have various imaginative names in Hungarian.\n\nOther Countries\nDerived from Austrian Gespritzten, Spritz (or Spriz, Spriss or Sprisseto) is also drunk in Italy.\nIn the former Yugoslavian area, wine with mineral water is commonly called špricer or gemišt (spritzer or mixer). The combination of red wine with cola or lemonade is however called (especially in Croatia) Bambus.\nIn Spain, the combination of red wine and lemonade is known as Tinto de verano.\nIn the Basque country, a popular drink is kalimotxo, a combination of red wine and cola.\nIn Great Britain, red or white wine mixed with lemonade or carbonated water has been well known since the 1980s as a spritzer. In the United States, similar drinks are known as wine coolers.\n\nMixing with Juice\nSchorle with juice, also known as \"fruit schorle\" or \"fruit juice schorle\", is a mixture of, in most cases, carbonated water and fruit juice. Because of its massive popularity, drink manufacturers offer bottled fruit schorle. The proportion of water to juice can vary considerably, however it is typically under 50%, usually 40% to 60%. \"Apfelschorle\" is particularly popular but sourer or bitterer varieties of fruit also work quite well; for example using grapefruit, which has juice that, when undiluted, is otherwise less palatable. It is also good for diluting particularly sweet varieties of fruit, such as cherry juice schorle. Fruit juice schorle contains less energy (physiological energy) than pure fruit juice.\n\nApfelschorle (apple juice spritzer)\n\nApple schorle is often drunk as a sports drink since it contains both minerals and carbohydrates and is almost isotonic.\nCommercially available apple schorlen have a fruit content between 55% and 60% and contain 5 to 6 grams of fructose. Sometimes synthetic apple flavouring is added, which can give the drink an unnatural and strange taste.\nPassage 2:\nGrape soda\nGrape drinks (also known as grape soda, grape pop, or purple drink in certain regions of the U.S.) are sweetened drinks with a grape flavor and a deep purple color. They may be carbonated (e.g., Fanta) or not (e.g., Kool-Aid).\nGrapeade first appeared as a variety of carbonated drink provided in soda fountains in American drugstores in the late nineteenth century, brands including Miner's and Lash's. A recipe for homemade grapeade appears in editions of Fannie Farmer's cookbook.\nToday, most commercially available grape sodas are based on artificial flavorings such as methyl anthranilate designed to simulate Concord grapes, and are colored deep purple with food coloring.Hard grape sodas have been marketed by, e.g., Henry's Hard Soda. It is also possible to use non-alcoholic grape sodas in alcoholic cocktails, such as a grape soda whiskey cocktail, or frozen grape daiquiri.\n\nSee also\nList of brand name soft drinks products\nList of soft drink flavors\nList of soft drink producers\nList of soft drinks by country\nPassage 3:\nTampico Beverages\nTampico Beverages is an American manufacturer of bottled fruit-flavored drinks and gelatin. It is available in the United States and more than 56 countries around the globe. Tampico Beverages is wholly owned by Houchens Industries Inc. since 2008.\n\nHistory\nFounded in 1989, Tampico Beverages began with just one flavor: Citrus Punch.  By the early 1990s, they had secured their first international licensee in Mexico.  The company continued to add flavors and work with licensees to add new package sizes and formats, and, in 2014 its Citrus Gallon had become the number one selling item in the refrigerated drink category in the U.S. Tampico now provides concentrate to licensees in over 50 countries.\n\nProducts\nAs of 2014, Tampico's products were as follows.  In the U.S., these are labeled as a type of soft drink with the word \"punch\".  The words \"fruit\" or \"juice\" do not appear because the bulk consists of water, sugar, and flavoring, with only tiny proportions of fruit juice.\nPassage 4:\nCeylon Cold Stores\nCeylon Cold Stores (CCS), trading as Elephant House, is a Sri Lankan company which produces carbonated drinks, ice cream and processed meat products. Despite competition from global competitors such as Coca-Cola and Pepsi, Elephant Soft Drinks remains the market leader in Sri Lanka.\n\nHistory\nCeylon Cold Stores was established in 1866 as the Colombo Ice Company, which in 1863 imported the country's first ice-making machine. With an initial capital of £1,900, two steam engines of 8 and 9 horse power, and a total of 22 employees, the company started producing ice on a commercial scale. The company's first premises were located on Glennie Street, Slave Island and its popular name 'Ice Kompaniya' was used locally to identify the area, Kompaniveediya. German engineer Arthur Kurt Von Possner (1833–1900), who was the first manager of the company, introduced aerated water with the distinctive \"Elephant\" trademark on the bottles, which later became \"Elephant House\" and since that time has remained as the household name for the brand. The company initially produced two types of carbonated drinks: soda and lemonade, both of which compared favorably at the time in international fairs in Melbourne and Calcutta, where they won awards.\nIn 1880 the Colombo Ice Company acquired the business and goodwill of J. Maitland, who owned a medical hall which sold a variety of medicated wine.The company, however, went into liquidation. Tom Walker headed a syndicate that bought Colombo Ice Company, forming a new company under the name New Colombo Ice Company on 8 May 1894. In 1910 the New Colombo Ice Company bought the business and plant of one of its main competitors, the Galle Face Ice Company, from J. P. Motten for Rs. 45,000. In 1919, the company acquired Von Possners British Aerated and Mineral Water Company for Rs. 175,000.In 1923, the company purchased a new ice manufacturing plant which was driven by an internal combustion engine replacing its old ten-ton steam-driven plant.By 1925, the company moved on to build cold storage for frozen products of all kinds, opening new cold stores in Colombo on 1 December 1928, the same year the company purchased another smaller rival, the Pure Ice and Aerated Waters Manufactory.  In 1932, Ceylon Creameries Limited was acquired to produce and distribute reconstituted fresh milk and ice cream. In 1934 the New Colombo Ice Company purchased Ceylon Ice and Cold Storage Company for Rs 850,000. A carbonic acid gas plant was installed in 1935 to make carbon dioxide and dry ice. With the purchase of a bread-making machine and a modern oven, bread was baked and sold by the company.\nIn 1941, New Colombo Ice Company changed its name to Ceylon Cold Stores Limited. In 1964 Mallory Wijesinghe became its first Ceylonese chairman. In January 1970 the company was listed on the Colombo Stock Exchange. Ceylon Cold Stores came under the umbrella of John Keells Holdings Limited with the acquisition of the Whittalls Group in 1991 (John Keells Holdings has a 54% majority shareholding in the company).In 1998 the company enhanced its production capacity considerably by installing a modern bottling plant at the Kaduwela factory. In 2007 John Keells Holdings reinvested close to one billion rupees in the installation of a state of the art factory line.\nPassage 5:\nFaygo\nFaygo Beverages, Inc., is a soft drink company headquartered in Detroit, Michigan. The beverages produced by the company, branded as Faygo or Faygo Pop, are distributed in the Midwestern, Mid-Atlantic, and Central Southern regions of the United States, as well as southern and western Canada. Faygo Beverages, Inc. is a wholly owned subsidiary of the National Beverage Corporation started in Detroit, Michigan in 1907 as Feigenson Brothers Bottling Works.\n\nHistory\nFaygo was founded in Detroit, Michigan, in November 1907, as Feigenson Brothers Bottle Works by Russian baker immigrants Ben and Perry Feigenson. The original flavors of Faygo (fruit punch, strawberry, and grape) were based on cake frosting recipes used by the Feigensons in Russia. Initially, the brothers used a horse-drawn wagon for deliveries and lived above the bottling plant.As the business grew over the next 10 years, the Feigensons were able to purchase houses, hire their first employee, and acquire a second wagon and horse for deliveries. More flavors were added to the lineup, including Sassafras Soda and Lithiated Lemon. The brothers' success also allowed them to build a new plant on Detroit's Beaubien Street.In 1921, as the company expanded, they decided the brand name \"Feigenson Brothers\" was too long and changed it to Faygo. The brothers bought their first delivery truck in 1922, and started home deliveries the following year. New flavors in the 1920s were a vanilla flavored soft drink, a seltzer water, \"Ace Hi\" (similar in flavor to Nehi), and Rock and Rye (named after a Prohibition Era drink). The company opened its currently operating bottling plant in 1935 on Gratiot Avenue in Detroit. The company briefly entered into beer production.The brothers ran the company until the mid-1940s, when they turned it over to their sons. In 1956, the company created a series of radio and television advertisements featuring a fictional cowboy called the Faygo Kid, who was portrayed in animation for television commercials for Faygo Old-Fashioned Root Beer. Jim Henson's Muppets, Inc. produced a small series of ads for Faygo strawberry soda starring the Muppet characters Wilkins and Wontkins (best known as the spokes-characters for the Washington, D.C.-based Wilkins Coffee). Three ads are known to exist.\n\nBecause the drink had a limited shelf life, the company sold its products only in Michigan until the late 1950s. Company chemists later resolved this issue by installing a filtration system to remove impurities from the manufacturing plant's water system. In the 1960s, the soda's regional popularity expanded when the company began advertising during broadcasts of Detroit Tigers games. With the Tiger ads reaching beyond the Faygo market area at the time and the inability to cancel the ads, Faygo shipped products to the wholesalers' warehouses. This increased company sales from $6 million in 1966 to $20.4 million in 1971. Advertisements produced in the 1970s featured \"everyday people\" on a Boblo Boat singing the \"Faygo Boat Song\".The company introduced a low-calorie version of their products in the 1960s called Ohana. This sub-line soon became a majority of company sales. In 1961, the Royal Line was launched as a premium product line. The juice extract used to produce the initial run of Royal Hawaiian Pineapple Orange was not sterilized and became rancid, causing a buildup of gases such that, after hitting store shelves, the bottles exploded. The soda was recalled and Dole gave Faygo enough sterilized juice to offset the company's losses. Six other flavors also entered into production in the 1960s. The original strawberry flavor from 1907 was renamed Redpop in the late 1960s.With Michigan's beverage container deposit law passed in 1978, Faygo thought people would prefer returnable cans instead of glass. With this choice being incorrect, the company had a hard time making the switch back to bottles, cutting into profits for several years.Assessing the industry and the second generation's pending retirement, the company was put up for sale.  TreeSweet Products Corp. bought the company from the Feigenson family in early 1986 for $105 million. TreeSweet in turn sold the company to National Beverage Corp. a year later in 1987.  In the 1980s, they introduced flavored carbonated water.Faygo expanded in 1996 with a non-carbonated drink line, again named Ohana, which included punches, iced tea and lemonade. In 2007, Faygo celebrated its 100th anniversary with a new flavor and contests for label design. Ten thousand entries were received and a fourth-grade Ohio teacher won with Centennial Soda. In March 2014, the company introduced its ginger ale, Faygo Gold, rivaling cross town company Vernors' flagship drink.\n\nReception\nFaygo was ranked the best-tasting American root beer in the September 2009 issue of Bon Appétit, calling it \"dry and crisp, with a frothy head, a good bite and a long finish\".\n\nIn popular culture\nThe Detroit hip hop group Insane Clown Posse references Faygo in several songs and sprays live audiences with \"Faygo showers\".\nPassage 6:\nYoo-hoo\nYoo-hoo is an American brand of chocolate-flavored beverage that was created by Natale Olivieri in Garfield, New Jersey, in 1928 and is currently manufactured by Keurig Dr Pepper. As of 2019, the drink is primarily made from water, high-fructose corn syrup and whey.\n\nHistory\nNatale Olivieri started bottling carbonated fruit drinks in the mid-1920s. However, when he attempted to bottle a chocolate drink, he found that it would soon spoil.  Observing his wife canning fruits and vegetables, he asked her to use the same heat processing techniques with his chocolate drink. He began bottling the pasteurized chocolate drink named Yoo-Hoo at 133 Farnham Avenue, Garfield, New Jersey, in 1928.\nIn the 1940s, Thomas Giresi opened a bottling plant in Batesburg, South Carolina, for distribution of Yoo-hoo. In the 1960s, an advertising campaign tried to appeal to an older public for the drink, and featured Yogi Berra and his New York Yankees teammates. Berra, in a pin-striped business suit, drinks a bottle of Yoo-hoo, lifts it next to his cheek, and says with a smile, \"It's Me-He for Yoo-Hoo!\"\nBBC Industries purchased the rights to Yoo-hoo sometime in the 1950s and retained ownership until 1976, when it sold the brand to Iroquois Brands. Yoo-hoo was sold again in 1981 to a group of private investors, which owned the brand until 1989, when it was sold to the French conglomerate Pernod Ricard.\nIn 2001, Pernod Ricard sold Yoo-hoo to Cadbury Schweppes, with production responsibilities falling to CS's Mott's group and marketing and advertising responsibilities under Snapple. They heightened awareness of the once-popular beverage.\nThe drink company's headquarters are in Tarrytown, New York, with plants in Carlstadt, New Jersey, and Aspers, Pennsylvania. An Opelousas, Louisiana, location closed in 2009. At one time, Yoo-hoo owned several other chocolate milk brands as well, including Choc-Ola, Brownie, Cocoa Dusty, and Chocolate Soldier.\nIn May 2008, Cadbury-Schweppes split into the Cadbury candy business and the Dr Pepper Snapple Group soft drink firm, with the latter taking over Yoo-hoo.\nIn 2010, a legal suit was brought against the Dr Pepper Snapple Group in New York state by Timothy Dahl. The suit alleged that the Dr Pepper Snapple Group engaged in misleading advertising as to nutritional makeup of Yoo-hoo. Papers filed by Dahl claimed that the drink \"contains dangerous, unhealthy, non-nutritious partially hydrogenated oil\". Further, he stated that the drink \"contains virtually no milk and instead is mostly water, sugars, milk by-products and chemicals.\" However, Motts LLP, which made the drink during this time said the drink contains \"seven vitamins and minerals and no preservatives\" and they stood by their product.An ABC News article mentioned that on a papal visit to Denver, a variety of sources reported that Pope John Paul II liked Yoo-hoo after a Vatican spokesman mentioned that the Pope wanted \"a couple of cases of that American chocolate drink he likes\" on board his plane. As popes do not give commercial endorsements, a subsequent statement from his spokesman denied that the pontiff had any particular preference among American milk drinks.As of early February 2019, Yoo-hoo is made from water, high fructose corn syrup, whey (from milk), and less than 2% of: cocoa (alkali process), nonfat dry milk, natural and artificial flavors, sodium caseinate (from milk), corn syrup solids, calcium phosphate, dipotassium phosphate, palm oil, guar gum, xanthan gum, mono and diglycerides, salt, spice, soy lecithin, niacinamide (vitamin B3), sucralose, vitamin A palmitate, riboflavin (vitamin B2), and vitamin D3.In December 2022, musician Ye appeared on the program InfoWars, during which he produced a net and a bottle of Yoo-hoo and mocked former Israeli prime minister Benjamin Netanyahu, whose surname he stated sounds like \"net and Yoo-hoo\".\n\nFlavors\nYoo-hoo began introducing new flavors to its lineup in 1995, including chocolate-coconut, chocolate-mint, chocolate-banana, and chocolate-strawberry. Yoo-hoo's other flavors have included vanilla, strawberry, cookies & cream, chocolate peanut butter, and chocolate caramel. The Double Fudge, banana, and Island Coconut flavors were discontinued.\n\nSee also\nList of chocolate beverages\nPassage 7:\nBanta\nBanta Soda, or Banta (Hindi: बंटा), also Goli Soda or Goti Soda and Fotash Jawl, is a popular carbonated lemon or orange-flavoured soft drink sold in India since the late 19th century in a distinctly shaped iconic Codd-neck bottle. The pressure created by the carbonated liquid seals the bottle by forcing a glass marble up into the neck of the bottle where it snugly locks into a rubber gasket. Opening the bottle by pressing on the marble thus releasing the pressurised gas is seen to be a fun experience. The drink is easily available at street-sellers, known as bantawallahs, at prices ranging from ₹5 (6.3¢ US) – ₹30 (38¢ US). The drink is sold in glass tumblers and plastic cups, and used to be served in kulhars (traditional small earthen pots).Due to the continued popularity, the bottle and drink have become part of Indian popular culture. The drink, which is highly in demand during April–May summer months, is often sold mixed with lemon juice, crushed ice, chaat masala and kala namak (black salt) as a carbonated variant of popular traditional lemonades shikanjvi or jal-jeera. The Banta Soda is popular in Delhi, Punjab and Uttar Pradesh; and its variation the Panneer Soda, which is mixed with rose essence, is popular in Tamil Nadu and Andhra Pradesh. In Delhi it is known as \"Delhi's local drink\", where it remains popular, especially in Old Delhi and the Delhi University college campuses. Pandit Ved Prakash Lemon Wale near Town Hall in Chandni Chowk in Old Delhi, has been selling this drink since the 1870s.Due to its popularity, it is also available in \"fancy\" bars, and commercially mass-manufactured versions in several flavours are also available in cafes, bars and five star hotels.\n\nBackground\nEtymology\nThe drink gets its name from the marble in the Codd-neck bottle. The marble in Hindi and Punjabi is known as the banta, goli, goti, kancha, etc., hence the names, Banta Soda  and Goti Soda – as the drink is known in North India, and the Goli Soda – as the drink is known in South India. In Delhi, it is also called the kanchay waali drink or nimbu soda. Fotash Jawl is the Bengali name for this drink.\n\nHistory\nThe Codd-neck bottle, named after its inventor Hiram Codd who patented it in 1872, was specially designed for lemonade and fizzy beverages. The bottles, which soon became popular throughout the British colonial empire, are nowadays still in production for two countries exclusively: in India for banta and in Japan for ramune. Since children often smashed the bottles to get to the marble inside, old Codd-neck bottles are cherished collector's items. Until the 1900s, when the manufacturing of these bottles started in India, the bottles were imported from Britain. Prior to India's independence in 1947, the bottles were banned in several cities during the Indian independence movement as the Indian freedom fighters added chuna (calcium hydroxide) to the soda bottles for making improvised mini cannons.In 1950s, banta soda was sold on horse-drawn carts which also carried the soda-making equipment.\n\nProduction process\nIngredients such as salt and water are mixed with the flavours using either the fresh fruit juice or commercial flavours, which is then poured into a Codd-neck bottle using a funnel until the bottle is full. The bottle is placed into the soda-making machine, which grips the bottle firmly in a container, and a nozzle from the machine snugly closes the mouth of the bottle and infuses it with carbon dioxide, after which the container which holds the bottle is rotated two or three times to further diffuse the carbon dioxide which pushes the marble up the neck of bottle against the gasket at the top, thus sealing the bottle. Bottles are reusable and are collected by the bottlers to be cleaned, washed, steamed or sanitised, and then refilled\n\nPresent-day\nLike ramune, a drink available in Japan, banta soda in India is also available in a Codd-neck bottle, a heavy glass bottle whose mouth is sealed by a round marble (instead of a cap) thanks to the pressure of the carbonated contents. The distinctive bottle has led to the drink also being called goli soda in South India.\n\nCodd-neck bottle manufacturers\nPrior to India's independence the Codd-neck bottles were imported from England. However, post-independence local manufacturers came up, including many factories in Ahmedabad, all of which have now stopped making Codd-neck bottles. Presently, Khandelwal Glass Works, who has been making these bottles since 1981 at Sasni in Uttar Pradesh, is the sole manufacturer of Codd-neck bottles in India after their competitor Mahalakshmi Glass Works in Hyderabad closed down a few years ago. Before the re-entry of popular soft drinks, like Pepsi and Coca-Cola in 1993, the sale of Banta reached its peak in the early 1990s, selling 100,000 bags per annum, with each bag containing 75 bottles. By 2010, however, the sales had dropped by nearly half.\n\nSoda bottling units\nDuring the bottling process, a chemical flavouring agent known as Lemon No. 1 by International Flavors & Fragrances (IFF) is added. The agent is also used in ice cream and by the pharmaceutical industry.The banta soda bottles are largely bottled by unorganized manufacturers, who sell bottles for as little as ₹2 (2.5¢ US). In 2017, Delhi had over 100 single-room bottling units. In 1970s, Chennai had 150 goli soda bottling units in the unorganised sector which had dropped to 50 by 2018.Chennai-based Kozzmo Beverages, which started its operations in 2018, has started making commercial pre-packaged hygienic goli soda using a manufacturing unit certified by the Food Safety and Standards Authority of India (FSSAI). It sells 6 flavours – paneer soda, nimbu masala, lemon, orange, grape, and pineapple.Spark Premium Codd Soda introduced the first premium branded goli soda in Telangana. Mohammed Abdul Khader, who started manufacturing Spark Goli Soda in 2019 says it took him two years to get into selling business-to-business. On the disappearance of goli soda, he says, \"One factor was the traditional filling system. It was cumbersome and needed a lot of manpower. The expensive production method contributed to its disappearance. After the development of new semi-automatic filling machines with modern technology. it made a comeback.\"\n\nSee also\nRamune\nShikanjvi\nList of Indian drinks\n\nNotes\nPassage 8:\nCodd-neck bottle\nA Codd-neck bottle (more commonly known as a Codd bottle or a marble bottle) is a type of bottle used for carbonated drinks. It has a closing design based on a glass marble which is held against a rubber seal, which sits within a recess in the lip.\n\nDesign\nIn 1872, soft-drink maker Hiram Codd of Camberwell, London, designed and patented a bottle designed specifically for carbonated drinks. The bottle was designed and manufactured with thick glass to withstand internal pressure, and a chamber to enclose a marble and a rubber washer in the neck. The bottles are filled upside down, and pressure of the gas in the bottle forced the marble against the washer, sealing in the carbonation. The bottle is pinched into a special shape to provide a chamber into which the marble is pushed to open the bottle. This prevents the marble from blocking the neck as the drink is poured. Some older examples had the bullet shape of soda bottles.\n\nPopularity\nSoon after its introduction, the bottle became extremely popular with the soft-drink and brewing industries mainly in Europe, India and Australasia, though some alcohol drinkers disdained the use of the bottle. One etymology of the term codswallop originates from beer sold in Codd’s bottles, though this is generally dismissed as a folk etymology.The bottles were regularly produced for many decades, but gradually declined in usage after the introduction of the steel crown cork bottlecap. Since children smashed the bottles to retrieve the marbles, vintage bottles are relatively scarce and have become collector items, particularly in the UK. A cobalt-coloured Codd bottle can fetch thousands of British pounds at auction. Bilas, a company in Portugal, created a soda named after the bottle design (Pirulito). However, the marble inside did not seal the liquid; instead it was a normal cap which could be removed without breaking the bottle.\nCodd bottles are still used for the Japanese soft drink Ramune and the Indian drink Banta.\n\nSee also\nList of bottle types, brands and companies\nPassage 9:\nCarbonated drink\nA soft drink (see § Terminology for other names) is any water-based flavored drink, usually but not necessarily carbonated, and typically including added sweetener. Flavors used can be natural or artificial. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet drinks), or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives and other ingredients.\nSoft drinks are called \"soft\" in contrast with \"hard\" alcoholic drinks. Small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume of the drink in many countries and localities if the drink is to be considered non-alcoholic. Types of soft drinks include lemon-lime drinks, orange soda, cola, grape soda, ginger ale, and root beer.\nSoft drinks may be served cold, over ice cubes, or at room temperature. They are available in many container formats, including cans, glass bottles, and plastic bottles. Containers come in a variety of sizes, ranging from small bottles to large multi-liter containers. Soft drinks are widely available at fast food restaurants, movie theaters, convenience stores, casual-dining restaurants, dedicated soda stores, vending machines, and bars from soda fountain machines.\nWithin a decade of the invention of carbonated water by Joseph Priestley in 1767, inventors in Britain and in Europe had used his concept to produce the drink in greater quantities. One such inventor, J. J. Schweppe, formed Schweppes in 1783 and selling the world's first bottled soft drink. Soft drink brands founded in the 19th century include R. White's Lemonade in 1845, Dr Pepper in 1885 and Coca-Cola in 1886. Subsequent brands include Pepsi, Irn-Bru, Sprite, Fanta, 7 Up and RC Cola.\n\nTerminology\nThe term \"soft drink\" is a category in the beverage industry, and is broadly used in product labeling and on restaurant menus.  However, in many countries such drinks are more commonly referred to by regional names, including pop, cool drink, fizzy drink, cola, soda, or soda pop. Other lesser used terms include carbonated drink, cold drink, fizzy juice, lolly water, seltzer, coke, tonic, and mineral.  Due to the high sugar content in typical soft drinks, they may also be called sugary drinks.In the United States, the 2003 Harvard Dialect Survey tracked the usage of the nine most common names. Over half of the survey respondents preferred the term \"soda\", which was dominant in the Northeastern United States, California, and the areas surrounding Milwaukee and St. Louis. The term \"pop\", which was preferred by 25% of the respondents, was most popular in the Midwest and Pacific Northwest, while the genericized trademark \"coke\", used by 12% of the respondents, was most popular in the Southern United States. The term \"tonic\" is distinctive to eastern Massachusetts, although usage is declining.In the English-speaking parts of Canada, the term \"pop\" is prevalent, but \"soft drink\" is the most common English term used in Montreal.In the United Kingdom and Ireland, the term \"fizzy drink\" is common. \"Pop\" and \"fizzy pop\" are used in Northern England, South Wales, and the Midlands while \"mineral\" is used in Ireland. In Scotland, \"fizzy juice\" or even simply \"juice\" is colloquially encountered, as is \"ginger\". In Australia and New Zealand, \"soft drink\" or \"fizzy drink\" is typically used. In South African English, \"cool drink\" is any soft drink. U.S. soft drinks 7-Up or Sprite are called \"lemonade\" in the UK.In other languages, various names are used: descriptive names as \"non-alcoholic beverages\", equivalents of \"soda water\", or generalized prototypical names. For example, the Bohemian variant of the Czech language (but not Moravian dialects) uses \"limonáda\" for all such beverages, not only for those from lemons.  Similarly, the Slovak language uses \"malinovka\" (= \"raspberry water\") for all such beverages, not only for raspberry ones.\n\nHistory\nThe origins of soft drinks lie in the development of fruit-flavored drinks. In the medieval Middle East, a variety of fruit-flavored soft drinks were widely drunk, such as sharbat, and were often sweetened with ingredients such as sugar, syrup and honey. Other common ingredients included lemon, apple, pomegranate, tamarind, jujube, sumac, musk, mint and ice. Middle Eastern drinks later became popular in medieval Europe, where the word \"syrup\" was derived from Arabic. In Tudor England, 'water imperial' was widely drunk; it was a sweetened drink with lemon flavor and containing cream of tartar. 'Manays Cryste' was a sweetened cordial flavored with rosewater, violets or cinnamon.Another early type of soft drink was lemonade, made of water and lemon juice sweetened with honey, but without carbonated water. The Compagnie des Limonadiers of Paris was granted a monopoly for the sale of lemonade soft drinks in 1676. Vendors carried tanks of lemonade on their backs and dispensed cups of the soft drink to Parisians.\n\nCarbonated drinks\nCarbonated drinks or fizzy drinks are beverages that consist mainly of carbonated water. The dissolution of carbon dioxide (CO2) in a liquid, gives rise to effervescence or fizz. Carbon dioxide is only weakly soluble in water; therefore, it separates into a gas when the pressure is released. The process usually involves injecting carbon dioxide under high pressure. When the pressure is removed, the carbon dioxide is released from the solution as small bubbles, which causes the solution to become effervescent, or fizzy.\nCarbonated beverages are prepared by mixing chilled flavored syrup with chilled carbonated water. Carbonation levels range up to 5 volumes of CO2 per liquid volume. Ginger ale, colas, and related drinks are carbonated with 3.5 volumes. Other drinks, often fruity ones, are carbonated less.\nIn the late 18th century, scientists made important progress in replicating naturally carbonated mineral waters. In 1767, Englishman Joseph Priestley first discovered a method of infusing water with carbon dioxide to make carbonated water when he suspended a bowl of distilled water above a beer vat at a local brewery in Leeds, England. His invention of carbonated water (later known as soda water, for the use of soda powders in its commercial manufacture) is the major and defining component of most soft drinks.Priestley found that water treated in this manner had a pleasant taste, and he offered it to his friends as a refreshing drink. In 1772, Priestley published a paper entitled Impregnating Water with Fixed Air in which he describes dripping oil of vitriol (or sulfuric acid as it is now called) onto chalk to produce carbon dioxide gas and encouraging the gas to dissolve into an agitated bowl of water.\n\nAnother Englishman, John Mervin Nooth, improved Priestley's design and sold his apparatus for commercial use in pharmacies. Swedish chemist Torbern Bergman invented a generating apparatus that made carbonated water from chalk by the use of sulfuric acid. Bergman's apparatus allowed imitation mineral water to be produced in large amounts. Swedish chemist Jöns Jacob Berzelius started to add flavors (spices, juices, and wine) to carbonated water in the late eighteenth century. Thomas Henry, an apothecary from Manchester, was the first to sell artificial mineral water to the general public for medicinal purposes, beginning in the 1770s. His recipe for 'Bewley's Mephitic Julep' consisted of 3 drachms of fossil alkali to a quart of water, and the manufacture had to 'throw in streams of fixed air until all the alkaline taste is destroyed'.Johann Jacob Schweppe developed a process to manufacture bottled carbonated mineral water. He founded the Schweppes Company in Geneva in 1783 to sell carbonated water, and relocated his business to London in 1792. His drink soon gained in popularity; among his newfound patrons was Erasmus Darwin. In 1843, the Schweppes company commercialized Malvern Water at the Holywell Spring in the Malvern Hills, and received a royal warrant from King William IV.It was not long before flavoring was combined with carbonated water. The earliest reference to carbonated ginger beer is in a Practical Treatise on Brewing. published in 1809. The drinking of either natural or artificial mineral water was considered at the time to be a healthy practice, and was promoted by advocates of temperance. Pharmacists selling mineral waters began to add herbs and chemicals to unflavored mineral water. They used birch bark (see birch beer), dandelion, sarsaparilla root, fruit extracts, and other substances.\n\nPhosphate soda\nA variant of soda in the United States called \"phosphate soda\" appeared in the late 1870s.  It became one of the most popular soda fountain drinks from 1900 through the 1930s, with the lemon or orange phosphate being the most basic.  The drink consists of 1 US fl oz (30 ml) fruit syrup, 1/2 teaspoon of phosphoric acid, and enough carbonated water and ice to fill a glass.  This drink was commonly served in pharmacies.\n\nMass market and industrialization\nSoft drinks soon outgrew their origins in the medical world and became a widely consumed product, available cheaply for the masses. By the 1840s, there were more than fifty soft drink manufacturers in London, an increase from just ten in the 1820s. Carbonated lemonade was widely available in British refreshment stalls in 1833, and in 1845, R. White's Lemonade went on sale in the UK. For the Great Exhibition of 1851 held at Hyde Park in London, Schweppes was designated the official drink supplier and sold over a million bottles of lemonade, ginger beer, Seltzer water and soda-water. There was a Schweppes soda water fountain, situated directly at the entrance to the exhibition.Mixer drinks became popular in the second half of the century. Tonic water was originally quinine added to water as a prophylactic against malaria and was consumed by British officials stationed in the tropical areas of South Asia and Africa. As the quinine powder was so bitter people began mixing the powder with soda and sugar, and a basic tonic water was created. The first commercial tonic water was produced in 1858. The mixed drink gin and tonic also originated in British colonial India, when the British population would mix their medicinal quinine tonic with gin.\nA persistent problem in the soft drinks industry was the lack of an effective sealing of the bottles. Carbonated drink bottles are under great pressure from the gas, so inventors tried to find the best way to prevent the carbon dioxide or bubbles from escaping. The bottles could also explode if the pressure was too great. Hiram Codd devised a patented bottling machine while working at a small mineral water works in the Caledonian Road, Islington, in London in 1870. His Codd-neck bottle was designed to enclose a marble and a rubber washer in the neck. The bottles were filled upside down, and pressure of the gas in the bottle forced the marble against the washer, sealing in the carbonation. The bottle was pinched into a special shape to provide a chamber into which the marble was pushed to open the bottle. This prevented the marble from blocking the neck as the drink was poured. R. White's, by now the biggest soft drinks company in London and south-east England, featured a wide range of drinks on their price list in 1887, all of which were sold in Codd's glass bottles, with choices including strawberry soda, raspberry soda, cherryade and cream soda.\nIn 1892, the \"Crown Cork Bottle Seal\" was patented by William Painter, a Baltimore, Maryland machine shop operator. It was the first bottle top to successfully keep the bubbles in the bottle. In 1899, the first patent was issued for a glass-blowing machine for the automatic production of glass bottles. Earlier glass bottles had all been hand-blown. Four years later, the new bottle-blowing machine was in operation. It was first operated by Michael Owens, an employee of Libby Glass Company. Within a few years, glass bottle production increased from 1,400 bottles a day to about 58,000 bottles a day.\nIn America, soda fountains were initially more popular, and many Americans would frequent the soda fountain daily. Beginning in 1806, Yale University chemistry professor Benjamin Silliman sold soda waters in New Haven, Connecticut. He used a Nooth apparatus to produce his waters. Businessmen in Philadelphia and New York City also began selling soda water in the early 19th century. In the 1830s, John Matthews of New York City and John Lippincott of Philadelphia began manufacturing soda fountains. Both men were successful and built large factories for fabricating fountains. Due to problems in the U.S. glass industry, bottled drinks remained a small portion of the market throughout much of the 19th century. (However, they were known in England. In The Tenant of Wildfell Hall, published in 1848, the caddish Huntingdon, recovering from months of debauchery, wakes at noon and gulps a bottle of soda-water.)\nIn the early 20th century, sales of bottled soda increased greatly around the world, and in the second half of the 20th century, canned soft drinks became an important share of the market. During the 1920s, \"Home-Paks\" was invented. \"Home-Paks\"are the familiar six-pack cartons made from cardboard. Vending machines also began to appear in the 1920s. Since then, soft drink vending machines have become increasingly popular. Both hot and cold drinks are sold in these self-service machines throughout the world.\n\nConsumption\nPer capita consumption of soda varies considerably around the world. As of 2014, the top consuming countries per capita were Argentina, the United States, Chile, and Mexico.  Developed countries in Europe and elsewhere in the Americas had considerably lower consumption. Annual average consumption in the United States, at 153.5 liters, was about twice that in the United Kingdom (77.7) or Canada (85.3).In recent years, soda consumption has generally declined in the West. According to one estimate, per capita consumption in the United States reached its peak in 1998 and has continually fallen since. A study in the journal Obesity found that from 2003 to 2014 the proportion of Americans who drank a sugary beverage on a given day fell from approximately 62% to 50% for adults, and from 80% to 61% for children. The decrease has been attributed to, among other factors, an increased awareness of the dangers of obesity, and government efforts to improve diets.\nAt the same time, soda consumption has increased in some low- or middle-income countries such as Cameroon, Georgia, India and Vietnam as soda manufacturers increasingly target these markets and consumers have increasing discretionary income.\n\nProduction\nSoft drinks are made by mixing dry or fresh ingredients with water. Production of soft drinks can be done at factories or at home. Soft drinks can be made at home by mixing a syrup or dry ingredients with carbonated water, or by Lacto-fermentation. Syrups are commercially sold by companies such as Soda-Club; dry ingredients are often sold in pouches, in a style of the popular U.S. drink mix Kool-Aid. Carbonated water is made using a soda siphon or a home carbonation system or by dropping dry ice into water. Food-grade carbon dioxide, used for carbonating drinks, often comes from ammonia plants.Drinks like ginger ale and root beer are often brewed using yeast to cause carbonation.\nOf most importance is that the ingredient meets the agreed specification on all major parameters. This is not only the functional parameter (in other words, the level of the major constituent), but the level of impurities, the microbiological status, and physical parameters such as color, particle size, etc.Some soft drinks contain measurable amounts of alcohol. In some older preparations, this resulted from natural fermentation used to build the carbonation. In the United States, soft drinks (as well as other products such as non-alcoholic beer) are allowed by law to contain up to 0.5% alcohol by volume. Modern drinks introduce carbon dioxide for carbonation, but there is some speculation that alcohol might result from fermentation of sugars in a non-sterile environment. A small amount of alcohol is introduced in some soft drinks where alcohol is used in the preparation of the flavoring extracts such as vanilla extract.\n\nProducers\nMarket control of the soft drink industry varies on a country-by-country basis. However, PepsiCo and the Coca-Cola Company remain the two largest producers of soft drinks in most regions of the world. In North America, Keurig Dr Pepper and Jones Soda also hold a significant amount of market share.\n\nHealth concerns\nThe over-consumption of sugar-sweetened soft drinks is associated with obesity, hypertension, type 2 diabetes, dental caries, and low nutrient levels. A few experimental studies reported the role sugar-sweetened soft drinks potentially contribute to these ailments, though other studies show conflicting information. According to a 2013 systematic review of systematic reviews, 83.3% of the systematic reviews without reported conflict of interest concluded that sugar-sweetened soft drinks consumption could be a potential risk factor for weight gain.\n\nObesity and weight-related diseases\nFrom 1977 to 2002, Americans doubled their consumption of sweetened beverages—a trend that was paralleled by doubling the prevalence of obesity. The consumption of sugar-sweetened beverages is associated with weight and obesity, and changes in consumption can help predict changes in weight.The consumption of sugar-sweetened soft drinks can also be associated with many weight-related diseases, including diabetes, metabolic syndrome, and cardiovascular risk factors.\n\nDental decay\nMost soft drinks contain high concentrations of simple carbohydrates: glucose, fructose, sucrose and other simple sugars. If oral bacteria ferment carbohydrates and produce acids that may dissolve tooth enamel and induce dental decay, then sweetened drinks may increase the risk of dental caries. The risk would be greater if the frequency of consumption is high.A large number of soda pops are acidic as are many fruits, sauces, and other foods. Drinking acidic drinks over a long period and continuous sipping may erode the tooth enamel. A 2007 study determined that some flavored sparkling waters are as erosive or more so than orange juice.Using a drinking straw is often advised by dentists as the drink does not come into as much contact with the teeth. It has also been suggested that brushing teeth right after drinking soft drinks should be avoided as this can result in additional erosion to the teeth due to mechanical action of the toothbrush on weakened enamel.\n\nBone density and bone loss\nA 2006 study of several thousand men and women, found that women who regularly drank cola-based sodas (three or more a day) had significantly lower bone mineral density (BMD) of about 4% in the hip compared to women who did not consume colas. The study found that the effect of regular consumption of cola sodas was not significant on men's BMD.\n\nBenzene\nIn 2006, the United Kingdom Food Standards Agency published the results of its survey of benzene levels in soft drinks, which tested 150 products and found that four contained benzene levels above the World Health Organization (WHO) guidelines for drinking water.\nThe United States Food and Drug Administration released its own test results of several soft drinks containing benzoates and ascorbic or erythorbic acid. Five tested drinks contained benzene levels above the Environmental Protection Agency's recommended standard of 5 ppb. As of 2006, the FDA stated its belief that \"the levels of benzene found in soft drinks and other beverages to date do not pose a safety concern for consumers\".\n\nKidney stones\nA study published in the Clinical Journal of the American Society of Nephrology in 2013 concluded that consumption of soft drinks was associated with a 23% higher risk of developing kidney stones.\n\nMortality, circulatory and digestive diseases\nIn a 2019 study, 451,743 people who had higher consumption of soft drinks (two or more a day) were associated with mortality, artificially sweetened drinks with cardiovascular diseases and sugar-sweetened drinks with digestive diseases.\n\nGovernment regulation\nSchools\nSince at least 2006, debate on whether high-calorie soft drink vending machines should be allowed in schools has been on the rise. Opponents of the soft drink vending machines believe that soft drinks are a significant contributor to childhood obesity and tooth decay, and that allowing soft drink sales in schools encourages children to believe they are safe to consume in moderate to large quantities. Opponents also argue that schools have a responsibility to look after the health of the children in their care, and that allowing children easy access to soft drinks violates that responsibility. Vending machine proponents believe that obesity is a complex issue and soft drinks are not the only cause. A 2011 bill to tax soft drinks in California failed, with some opposing lawmakers arguing that parents—not the government—should be responsible for children's drink choices.On May 3, 2006, the Alliance for a Healthier Generation, Cadbury Schweppes, the Coca-Cola Company, PepsiCo, and the American Beverage Association announced new guidelines that will voluntarily remove high-calorie soft drinks from all U.S. schools.\nOn May 19, 2006, the British education secretary, Alan Johnson, announced new minimum nutrition standards for school food. Among a wide range of measures, from September 2006, school lunches will be free from carbonated drinks. Schools will also end the sale of junk food (including carbonated drinks) in vending machines and tuck shops.\nIn 2008, Samantha K Graff published an article in the Annals of the American Academy of Political and Social Science regarding the \"First Amendment Implications of Restricting Food and Beverages Marketing in Schools\". The article examines a school district's policy regarding limiting the sale and marketing of soda in public schools, and how certain policies can invoke a violation of the First Amendment. Due to district budget cuts and loss in state funding, many school districts allow commercial businesses to market and advertise their product (including junk food and soda) to public school students for additional revenue. Junk food and soda companies have acquired exclusive rights to vending machines throughout many public school campuses. Opponents of corporate marketing and advertising on school grounds urge school officials to restrict or limit a corporation's power to promote, market, and sell their product to school students. In the 1970s, the Supreme Court ruled that advertising was not a form of free expression, but a form of business practices which should be regulated by the government. In the 1976 case of Virginia State Board of Pharmacy v. Virginia Citizens Consumer Council, the Supreme Court ruled that advertising, or \"commercial speech\", to some degree is protected under the First Amendment. To avoid a First Amendment challenge by corporations, public schools could create contracts that restrict the sale of certain product and advertising. Public schools can also ban the selling of all food and drink products on campus, while not infringing on a corporation's right to free speech.On December 13, 2010, President Obama signed the Healthy Hunger Free Kids Act of 2010 (effective in 2014) that mandates schools that receive federal funding must offer healthy snacks and drinks to students. The act bans the selling of soft drinks to students and requires schools to provide healthier options such as water, unflavored low-fat milk, 100% fruit and vegetable drinks or sugar-free carbonated drinks. The portion sizes available to students will be based on age: eight ounces for elementary schools, twelve ounces for middle and high schools. Proponents of the act predict the new mandate it will make it easier for students to make healthy drink choices while at school.In 2015, Terry-McElarth and colleagues published a study in the American Journal of Preventive Medicine on regular soda policies and their effect on school drink availability and student consumption. The purpose of the study was to determine the effectiveness of a program beginning in the 2014–2015 school year that requires schools participating in federally reimbursable meal programs to remove all competitive venues (a la carte cafeteria sales, vending machines, and stores/snack bars/carts), on the availability of unhealthy drinks at schools and student consumption. The study analyzed state- and school district-level policies mandating soda bans and found that state bans were associated with significantly lower school soda availability but district bans showed no significant associations. In addition, no significant correlation was observed between state policies and student consumption. Among student populations, state policy was directly associated with significantly lower school soda availability and indirectly associated with lower student consumption. The same was not observed for other student populations.\n\nTaxation\nIn the United States, legislators, health experts and consumer advocates are considering levying higher taxes on the sale of soft drinks and other sweetened products to help curb the epidemic of obesity among Americans, and its harmful impact on overall health. Some speculate that higher taxes could help reduce soda consumption. Others say that taxes should help fund education to increase consumer awareness of the unhealthy effects of excessive soft drink consumption, and also help cover costs of caring for conditions resulting from overconsumption. The food and drink industry holds considerable clout in Washington, DC, as it has contributed more than $50 million to legislators since 2000.In January 2013, a British lobby group called for the price of sugary fizzy drinks to be increased, with the money raised (an estimated £1 billion at 20p per litre) to be put towards a \"Children's Future Fund\", overseen by an independent body, which would encourage children to eat healthily in school.In 2017, the Kingdom of Saudi Arabia, the United Arab Emirates and the Kingdom of Bahrain imposed a 50% tax on soft drinks and a 100% tax on energy drinks to curb excess consumption of the commodity and for additional revenue.\n\nAttempted ban\nIn March 2013, New York City's mayor Michael Bloomberg proposed to ban the sale of non-diet soft drinks larger than 16 ounces, except in convenience stores and supermarkets. A lawsuit against the ban was upheld by a state judge, who voiced concerns that the ban was \"fraught with arbitrary and capricious consequences\". Bloomberg announced that he would be appealing the verdict. The state appellate courts upheld the trial court decision, and the ban remains unenforceable as of 2021.\n\nSee also",
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      "question_id": "q00",
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      "question": "Are Yoo-hoo and Faygo both carbonated drinks?"
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