Abstract: A disposable CO.sub.2 gas generator cartridge of cylindrical construction and including inner and outer coaxial reagent chambers which are interconnected when installed in a cylindrical pressure vessel and having a top cover assembly including a pusher type activating mechanism which is operated by a cam surface located on a handwheel. The cover assembly connects to a carbonated drink dispenser by means of a quick disconnect coupling activated by the operation of a manually operated pull down lever assembly including the handwheel. Operation of the handwheel acts to start gas generation and also vent the cartridge to atmosphere when spent.

Abstract: A gas generator chemically generates a gas from a chemical reaction between two reagents contained within a common container. The reagents are normally separated by a gas generation chamber into different regions of the container in the absence of gas generation therein. A reference pressure source of a predetermined pressure forces the two reagents into contact with each other when the pressure of gas in the gas generation chamber is less than the predetermined pressure. A valve in fluid communication with the gas generation chamber is provided to withdraw the generated gas from the chamber when OPEN. As the gas flows through the valve from the chamber the gas pressure in the chamber drops permitting more mixing of the reagents. When the chamber pressure becomes equal to or higher than the predetermined pressure applied by the reference pressure source, the reagents become separated again and gas generation ceases.

Abstract: The present invention relates to a method and apparatus for improving quality and increasing syrup yield within a beverage proportioning system. The method and apparatus of the present invention is contemplated to be adaptable to existing proportioning and blending systems to provide a highly accurate control of the proportional blending. This control is a function of the mass flow of the components input to the proportioner. From this mass flow determination and adjusted volumetric flow value for each component is determined. The ratio of the calculated volumetric flow of the water to the syrup is used to determine a signal to control the proportional blending. Adjustment of the blend ratio is made by comparing the calculated ratio to the set beverage values. The invention also determines the accuracy of the adjustment and the efficiency of the overall blending and proportioning system.

Abstract: Frozen product comprising N.sub.2 O hydrate clathrate and method of preparing same.

Abstract: An apparatus and method for obtaining a liquid, such as water from a source, purifying the liquid, supplying a carbonating gas, such as CO.sub.2, to the pre-purified liquid and dispensing either a carbonated and purified supply of water or purified water only from a tap.

Abstract: There is disclosed a syrup delivery system for carbonated beverages which provides delivery of beverage syrup from a syrup container to a beverage mixer. The syrup delivery system comprises a source of pressurized gas, conveniently the CO.sub.2 gas source which is also used to carbonate the water used to mix the carbonated beverage, and a syrup container. The syrup container comprises a rigid drum having an opening with a closure and a pressurizing fitting for connection to the source of presurized gas. A collapsible bag for holding the syrup is fitted inside of the rigid drum and is connected by means of a double ended connector through the closure to the beverage mixer. In operation, the CO.sub.2 pressurized gas is introduced into the rigid tank between the inside of the tank and the outside of the collapsible bag thereby forcing the syrup out of the bag and to the beverage mixer at a constant pressure.

Abstract: This invention relates to a process for the preparation and commercialization of protective drinks saturated with molecular oxygen. The process of the invention comprises subjecting the mineral water or conduit water used for producing the protective drinks to the usual purification process, optionally mixing them with the aromatizing stock solutions, cooling the optionally aromatized protective drinks between 0.degree. C. and 5.degree. C. and saturating them with molecular oxygen gas at the same temperature in a saturating equipment at a pressure of preferably 0.3 to 0.4 MPa, then bottling under pressure. In the production flavoring agents, preferably sugar, fructose, native flavors, e.g. apple, lemon, orange, plant extracts etc. may be used.

Abstract: A domestic carbonator for gasifying liquid in a container comprising a cap for the container having an injector passage closed by a one-way non-return valve in combination with a main body having pressure-reducing discs, an injector piston for initiating a gas flow, a pressure relief valve and a pressure gauge. The main body is provided with an opening for receiving a CO.sub.2 cylinder with a further piston for cutting off the gas supply under the effect of the back pressure from the container.

Abstract: An improved process and apparatus for making carbonated beverages in which water is mixed with a syrup and the resulting mixture is carbonated and filled into containers in a filling line, the improvement is the following:a sample of beverage is continuously removed before the beverage is filled into containers and then the sample is passed into a cell of a photometric analyzer and the concentration of syrup is photometrically measured which generates a signal; the signal is fed to a process controller which compares the signal to a signal stored in the controller having been generated by the photometric analyzer of an analysis of a sample of a standard beverage containing a predetermined level of syrup concentration and precisely determines the deviation of syrup concentration of the sample from the standard; a trim amount of water is added to the beverage to control the syrup concentration of the beverage to the concentration level of the standard; and the beverage is passed through a static-in-line mixer t

Abstract: A reverse osmosis water purification system produces product water in response to pressurized feed water from a water supply line. The unit also produces waste or drain water. The purified product water is supplied to a reservoir wherein the pressure of the water increases when the reservoir becomes filled or when waste water is used to pressurized the product water and enable it to be withdrawn at a tap or faucet.

Abstract: The present invention relates to the formation of an effervescent granulate which contains carnitine. The granulate is formed by combining an edible organic acid with an alkaline carbonate or an alkaline earth metal carbonate to form a preliminary reaction solution. After the addition of salt, the crystals are stirred and dried and then finally combined with carnitine.

Abstract: A carbonated beverage is produced which comprises a low-calorie sweetener such as aspartame, and a cold water-soluble natural gum, particularly gum arabic. It is a low calorie beverage which possesses excellent palatability and a reduced tendency to cause dental caries.

Abstract: An apparatus for incorporating gas under pressure into a fused sugar mass, said vessel having an interior oriented to have top region and a bottom region an agitator in said interior and a bubble forming means for introducing compressed gas into said fused sugar mass as a curtain of gas bubbles, said bubble forming means being in the bottom of the pressure vessel below said agitator.

Abstract: An improvement system and apparatus designed to be affixed to a particular type of mixing/cooling/carbonation/bottling equipment comprising a duct for conveying residual fluid from a reservoir, an electronic override to bypass automatic circuitry of the mixing/cooling/carbonation/bottling equipment, means to observe the conveyance of the residual fluid through the duct, and means to terminate the flow of the residual fluid though the duct. The invention is designed to utilize a venturi effect created at one interface of the duct and the mixing/cooling/carbonation/bottling equipment and to ensure appropriate water to fluid mixing proportions. The invention permits recovery of almost five gallons of residual fluid after every production run of the mixing/cooling/carbonation/bottling equipment and significantly reduces the introduction of a large quanity of sugar to a bottling plant's sewage system.

Abstract: A vessel (1) for impregnating water with carbon dioxide is pressure-tight and has inlets (4, 5) for water and carbon dioxide. Within the vessel, a cooling surface (9) is provided, connected to an external refrigeration circuit. Within the vessel and below the level of water, an underwater pump (15) is provided for producing a circulation of water inside the vessel. Carbon dioxide in finely divided form is introduced into the flowing water, preferably via the pump (15) for producing the water circulation. In use, an ice jacket (11 ) forms on the cooling surface (9).

Abstract: There is provided a method of carbonating a liquid dairy product ot which another liquid food ingredient is added in admixture by heating the mixture to between 160.degree. F. and 200.degree. F. for 5 seconds to 30 minutes, to form a buffer of the indigenous ash of the liquid dairy product, cooling and carbonating the mixture to at least 1.5 volumes of carbon dioxide.

Abstract: A bottle filling machine is disclosed in which a chamber is provided for receipt of a refillable bottle with a resealable opening through which a probe may extend. Centering means extend into the housing to center the bottle on the base of a chamber. Then a probe extends into the chamber and engages an opening in the refillable bottle to fill and pressurize the bottle. After filling, the probe retracts allowing the filled bottle to be removed from the chamber.

Abstract: A method for pressurizing an aqueous liquid and delivering the liquid into a serving vessel while undergoing a pressure reduction wherein a large but not excessive head is formed on the liquid in the vessel by use of pressurizing gas consisting essentially of from 32 to 70 volume percent carbon dioxide and the balance being one or more gases having a solubility in water less than carbon dioxide.

Abstract: A process for preparing wine of improved quality is described, in which the preparation of the grape mash is carried out under the action of carbon dioxide.

Abstract: A batch mixing process for the preparation of a beverage syrup which results in a requirement for significantly lesser quantities of water in the syrup mixing process, primarily by reducing the amount of rinse water required to rinse between the mixing of the separate components of the beverage syrup. The syrup batching loop employs a main syrup tank and a subsidiary premixing tank for premixing selected components of the beverage syrup with a quantity of water to dilute each premixed component. A feed line extends from the premixing tank to the syrup tank, such that after dilution, each diluted premixed component can be pumped therethrough from the premixing tank to the main syrup tank.

Abstract: The present invention relates to a new process for gasifying confection by means of incorporation of a gas enclosed in the head space of a container and recirculation of the gas through a fused sugar mass, equalization of the size of the bubbles and their homogenization. The incorporation of the gases is affected at the lower part of the pressure vessel, just below an agitator. The gas enters the container as a fine vaporous curtain directed toward the lower surface of an agitator, gas is fractured by the agitator and dispersed into the sugar mass. Large size bubbles and the presence of a undesirable quantity of candy dust in the finished product having a diameter inferior to 1 millimeter is avoided.Thus, the quantity of waste product produced by the present method ranges only between about 15 to 20% instead of the prior art typical 30 to 35%.Moreover, this technique allows operation at a most convenient pressure. The candy thus obtained mainly shows fragments or pieces with a mesh size between 1-4.

Abstract: The subject matter of the invention is a method for the production of low-alcohol or alcohol-free beer having a glycerol content of from 0.3 to 2.0% by volume, which content improves the body of the beer. In the method according to the invention, the process of fermentation is carried out using an ADH-negative yeast mutant which cannot produce alcohol, but produces increased amounts of glycerol instead. The obtained alcohol-free beer can be blended with normal, alcoholic beer to give low-alcohol beer.

Abstract: A carbonated beverage dispensing system for dispensing a mixed beverage consisting of a flavoring constituent contained in an individual serving packet and a base liquid. The dispensing system includes an actuating unit having a platen that is movable between a retracted position in which a flavoring constituent containing packet is positionable into the actuating unit with a rupturable discharge end thereof directed downwardly and an actuated position which progressively presses against a side of the packet for forcing the contents of the packet in a downward direction for rupturing the discharge end of the packet and for expelling the contents thereof into a discharge nozzle. A carbonated water supply is provided for simultaneously dispensing a predetermined quantity of carbonated water into the nozzle for mixing with the expelled flavoring constituent prior to discharging therefrom.

Abstract: A carbonator which includes first and second chambers separated by a movable piston may be used on earth or in the microgravity conditions of outer space. The volume of either chamber are correspondingly increased or reduced due to the movement of the piston. The first chamber can receive carbon dioxide gas at a predetermined pressure. A conduit can thereafter be opened between the chambers to permit the carbon dioxide gas to flow to the second chamber. A spring is provided to cause said piston to move so as to reduce the volume of the first chamber and force the carbon dioxide gas into the second chamber after the two chambers are placed in communication. The conduit is then closed and water at a selected pressure is introduced into the second chamber. Due to the various pressures, the water and carbon dioxide gas mix to form carbonated water. An agitator can be used to aid this mixing.

Abstract: There is provided a method of carbonating a liquid dairy product to a high level of carbonization, while not destabilizing the liquid dairy product. A liquid dairy product is heated to a temperature of at least 160.degree. F. for a time not in excess of 30 minutes, whereby the indigenous dairy protein and ash therein are at least partially denatured. The denatured liquid dairy product is then cooled to a temperature of less than about 50.degree. F. The cooled liquid dairy product is subjected to pressurized carbon dioxide at sufficient pressures and for a sufficient time such that the taste and mouth feel of the carbonated dairy product is no longer that of the uncarbonated dairy product. The carbonation is carried out until there are at least 1.5 volumes of carbon dioxide dissolved in the dairy product. The product is then packaged in closed containers capable of substantially retaining the said degree of carbonation.

Abstract: A device particularly suitable for refermentation of sugared wine in a bottle according to the champagne method consists of a cartridge comprising a tubular body formed with grooves and perforations which provide fluid communication between the exterior of the cartridge and its inner bore. In one embodiment a portion of the perforations are covered by a hydrophilic membrane filter and another portion by a hydrophobic membrane filter, both of which are sealingly welded or glued to the exterior of the body. In a preferred embodiment, one of the ends of the tube is open and sealingly covered by the hydrophobic membrane filter while the hydrophilic membrane filter covers the perforations. The cartridge can be filled with yeasts and inserted into the bottle neck to allow fermentation to occur without the need for manipulation and disgorgement of congealed wine through the bottle neck.

Abstract: A process for deoxygenating or carbonating a food or biological liquid product having an initial dissolved oxygen concentration between 9 mg/l and 12 mg/l, comprising injecting at least one gas selected from the group consisting of nitrogen and carbon dioxide into a current of the food or biological liquid product thereby to form a gas/liquid emulsion. The emulsion is introduced into a storage vessel. The gas is at a pressure of about 3 bars. The gas and liquid are injected into a confined mixing chamber at a volume rate of gas to liquid between 3 and 5, and expelled the chamber at a velocity of 15 to 30 meters per second into the vessel above the bottom of the vessel a distance which is a minor proportion of the height of the vessel, until the residual dissolved oxygen content is less than 0.25 mg/l.

Abstract: A post-mix soft drink dispenser includes, in the feed water supply, a reverse osmosis unit for treating the inlet water and a carbonator for adding carbon dioxide to the treated water. The use of RO water provides a better tasting soft drink, allows the use of substantially less soft drink syrup or a combination thereof. An ingredient water tap downstream of the reverse osmosis unit allows the use of RO water in recipes, particularly for baked products, providing surprising results.

Abstract: A method for continuously preparing a carbonated liquid is disclosed wherein a liquid is exposed to an atmosphere of carbon dioxide gas as ultrathin liquid sheets. The extremely high surface areas so exposed, coupled with turbulence within the liquid sheets, allow for high carbonation levels in just a few milliseconds. Since the carbonation of the liquid occurs on a scale of microns of liquid thickness, the carbonation is extremely uniform and subsequent liquid mixing or stabilization time is usually not required. Further, since the carbonation occurs on a time scale of milliseconds, the carbonator pressure vessel is very compact compared to its liquid throughput.

Abstract: An effervescent ice confection product is obtained by exposing CO.sub.2 - water clathrate-containing particles to such pressure, temperature and CO.sub.2 and water partial pressure conditions that a protective layer will be formed on the particles, mixing said particles with a liquid phase containing ice confection ingredients and usually solid ice and having a temperature such that frozen water will not melt therein and thereafter decreasing the temperature of the obtained mixture to a usual storage temperature.

Abstract: A method of and apparatus for making and dispensing carbonated water with a double diaphragm continuous delivery pneumatic liquid pump has a water pressure regulator on a water inlet line to the pump, a water fill line to a carbonator, a propellent exhaust line from the pump to the carbonator, a carbon dioxide line to the carbonator, and a gas pressure regulator for controlling the storage pressure in the carbonator and the exhaust back pressure in the pump propellent outlet, the exhaust back pressure is kept higher than the water pressure at the pump preventing diaphragm inversion; the method has the steps of dropping water pressure into the pump to below carbonation pressure, and maintaining the carbonation pressure on the pump diaphragm preventing inversion.

Abstract: A method is disclosed of producing a carbonated beverage for example a soft drink, which method comprises dispensing into a sealable receptacle a predetermined amount of a liquid flavor extract, adding to said receptacle an appropriate portion of yeast; fermentable sugar and an amount of water to provide suitable dilution of said flavor extract, and permitting the receptacle to stand so as to effect fermentation by the yeast and consequently production of a carbonated soft drink. Control reagents are incorporated in the liquid flavor extract to provide a suitable "bite" in the eventual beverage and to cause termination of fermentation when the pH drops to a certain level. The method affords a simple means of producing soft drink beverages in small or large quantities in the home.

Abstract: An apparatus and method for handling carbon dioxide and excluding it from contact with the atmosphere while carbonating and storage, transfer, and dispensing of the carbonated beverage. The apparatus includes one or two vessels and a valve assembly for each vessel. Each valve assembly has a pressure relief valve and an outlet tap, which are normally closed to isolate the interior of the vessel from the atmosphere, and a pump for transferring and dispensing air and liquid from or to its vessel, all without bringing the carbon dioxide in contact with the atmosphere.

Abstract: Disclosed are juice-milk beverages exhibiting minimal curdling and/or precipitation; new juice components and milk components for such beverages; and ion exchange methods of preparing such components and beverages. The milk component is prepared by first decationizing milk by contacting with a cation exchanging resin to a pH of below 3.2 to 1.5, and then anion exchanging to a pH of 3.5 to 4.5. The juice component is decationized to a pH of 2.5 to 1.3, deanionized to a pH of 8-11.5, and then acidulated by cation exchange to a pH of 3.0 to 4.5. Blends of the juice and milk are then essentially homogenized and then optionally pasteurized or sterilized and/or carbonated to prepare the new beverages.

Abstract: A piston system is used as a pressure-independent flow-volume-regulating valve in which the piston divides the piston chamber into two sections which communicate with one another via a flow-throttling zone and, dependent upon pressures applied which are opposed on the piston by restoring forces, affects control orifices. The restoring force for the piston is guided over a compensating member for temperature-dependent expansions.

Abstract: An overrun-producing gas such as nitrous oxide is introduced into a lower portion of a tank containing unfrozen ice cream mix at elevated pressure, until sufficient gas is entrained in the ice cream mix to provide the desired overrun. The gas may be collected at an upper portion of the tank and recirculated back into the lower portion of the tank. Pressurized air may also be introduced through the top of the tank while the gas-entrained contents are dispensed into pressurized containers, to maintain a predetermined pressure thereon.

Abstract: A water-carbonation system having a pressurized tank which is preferably cooled, a water supply and a CO.sub.2 gas supply. The CO.sub.2 gas supply has a pressure-reducing valve assembly in the supply line. The valve of this assembly is maintained in a closed position by the gas pressure in the tank. However, when this pressure falls below a predetermined limit, the valve will move to an open position to vent the tank to the atmosphere. A signal may be used in conjunction with the valve to notify an operator of the drop in pressure. The valve may also be manually operated to vent the tank. This water-carbonation system can be used in beverage dispensers in which the carbonized water is mixed with beverage concentrates to prepare a beverage that is ready for consumption.

Abstract: Soybean milk-containing alcoholic beverage containing fermented soybean milk, acid soybean milk or a mixture thereof, alcohol and high methoxylpectin. This beverage does not result in formation of precipitates.

Abstract: An apparatus for rapidly carbonating beverages in less than seven minutes is disclosed, including a container for the beverage to be carbonated and a source of carbon dioxide to be introduced into the beverage through a conduit member. The container is sealed, and a bleed line is coupled for the headspace of the container for continuously venting the headspace to the atmosphere while carbon dioxide is flowing through the beverage to maintain a predetermined pressure in the headspace. The flow of carbon dioxide is maintained by a continuous pressure differential between the conduit member and the headspace. An effective amount of carbonation can be achieved in a relatively short amount of time. A source of carbon dioxide is disclosed which includes a reaction vessel and a chemical package containing a mixture of chemicals that can react in water to give carbon dioxide.

Abstract: A device for warming up, in a bar or at home, milk taken from a container 21 and pushed by a pump 23 into a heat exchanger 1, where the milk circuit, consisting in a coil 3 or the like, is immersed into the heating liquid for leading the same, under pressure, to outlet nozzles provided with counterboring shapes 105 and 105' for the spout for the mixing with the atmospheric air taken, by depression, from a small tube 19 so as to determine the outflow of warm foamy milk.

Abstract: A portable machine for carbonating liquid contained in a bottle is adapted to support the bottle (5) by the neck (81) through a bayonet connection and for a seal (64) which closes the bottle neck to be driven into engagement with the bottle neck by a piston (60) actuated by the first burst of gas supplied to the injection nozzle (66). The bottle is loaded into the machine through a front opening (6) and a cover (7) for closing the opening is interlocked with a gas supply valve (12) so that gas can only be delivered to the nozzle (66) when the cover is closed. The cover is opened and closed by rotating a knob (23) which is depressed to open the gas valve. The knob (23) is coupled to the gas valve (12) through a device (27) which prevents the valve being opened if the machine is tilted at more than a given angle to the upright position.

Abstract: A method for the preparation of nonalcoholic beverages, especially carbonated beverages, and an apparatus for the practice of the method. First a sugar solution of prescribed concentration is prepared by dissolving sugar in deaerated water with an oxygen content below 0.15 mg/l. The sugar solution is adjusted in an additional deaeration to an oxygen content of less than 0.1 mg/l. The deaerated sugar solution can be finally adjusted to a prescribed concentration with deaerated water and carbonated, and finally it is mixed with flavorings specific to the beverage.

Abstract: A home portable tabletop carbonated beverage method of making carbonated beverages utilizing a pressurized source of gas, as carbon dioxide, to carbonate a container of liquid by causing the liquid to agitate and to flow within the container while the gas is being supplied to it and vented to escape from it so that the liquid presents changing surfaces to the gas to effect substantial saturation of the liquid with the gas to enhance its carbonation.

Abstract: Apparatus for adding carbon dioxide to consumable liquids contained in a container having an aperture of a selected size and shape is disclosed. The apparatus (10) comprises a housing (16) having a cartridge cavity (46), and a connecting means (20), (76) and (98) for securing the mouth (26) of a liquid container (12) thereto. Attached to the housing (16) is a gas conduit (28) having a first end (30) and a further end (32) which extends to the bottom of the liquid container (12). A gas cartridge (34) containing pressurized CO.sub.2 is received in cartridge cavity (46) in a gas-tight manner. The apparatus includes activating means such as a piercing member (48) for rupturing a frangible seal (54) of the cartridge (34). When the frangible seal (54) of the disposable one shot cartridge (34) is ruptured, the pressurized CO.sub.

Abstract: Carbonated aqueous liquids can be prepared at ambient pressure with activiated charcoals containing adsorbed carbon dioxide and a coating of a small organic compound such as a di or tricarboxylic acid, a C.sub.10 -C.sub.18 fatty acid or a monocyclic terpene or related compound.

Abstract: An apparatus for fermenting and carbonating beverages comprises a container for holding a quantity of beverage to be treated. A cap for closing the container has a cup attached to the top thereof and a valve therein for permitting access between the inside of the container and the cup. A first tubular chamber is attached to the inside of the cap by means of a depending circular flange. The first chamber with a valve in one end contains a charge of carbonating material which treats the beverage as it enters the container through an aperture therein. A second tubular chamber is attached to the inside of the cap by means of an outer depending concentric circular flange. The second chamber where fermenting occurs has a plurality of apertures therein for permitting free flow of the beverage therethrough and a micro-fine filter therein for trapping sediment during the fermenting and carbonating process.

Abstract: A method and apparatus for producing a cellular chocolate product in which a supply of chocolate is heated to bring it to a molten state, a gas which is largely soluble in the chocolate is introduced into the molten chocolate under pressure, the molten chocolate is fed under pressure into a mixing device having closely adjacent relatively movable parts, the mixing device is operated to disperse the gas uniformly, so that it is dissolved throughout the molten chocolate, the liquid chocolate is passed through a restricted orifice to release the pressure suddenly to atmosphere, so that the dissolved gas forms gaseous bubbles in the chocolate and the liquid chocolate is solidified into a finally resulting chocolate product by cooling.

Abstract: A portable apparatus for aerating liquids includes an aerating head, a mechanism for supplying gas to the aerating head from a cylinder when a control button is depressed, a platform for lifting a bottle containing liquid to be aerated into sealing engagement with the aerating head, and a rotary cam operable by a handle to raise and lower the platform. A pre-compressed coil compression spring is interposed between the platform and a button engaged with the cam to ensure adequate sealing pressure between the bottle and aerating head.

Abstract: An appliance for making an aerated beverage, in which a container of pressurized liquid carbon dioxide is mounted on a connection in a casing, the casing being mounted thereon, a housing for a bottle partly filled with water, means for supporting the bottle in the housing, a nozzle communicating with the carbon dioxide container and a stopper for engaging in the neck of the bottle. A manually operable valve is provided to allow carbon dioxide to enter the nozzle so that it is dissolved in the water. A displacement body on the nozzle is provided so that when a partly filled bottle is introduced with the nozzle therein, the level of the water rises so that only a small amount of air is left above the water in the bottle, thus reducing the wastage of carbon dioxide.

Abstract: A method of simultaneously completely deoxygenating and partially carbonating a supply of water is disclosed. The method includes the steps of receiving and metering a flow of water, injecting at a positive pressure a first flow of carbon dioxide gas into the metered, flowing water, introducing the flow of metered, carbonated water into a vessel, maintaining the pressure within the vessel at less than one atmosphere, and drawing off the deoxygenated, carbonated flow of water. Equipment for performing this process is also disclosed. The equipment includes a metering device, deoxygenating column vessels, and devices for injecting the carbon dioxide gas into the water as the water flows from the metering device to the deoxygenating vessels.