Carbonated water was invented by Joseph Priestley in 1767 when he suspended a bowl of water over a beer vat at a brewery. The carbon dioxide ($CO_{2}$) from the fermenting beer dissolved into the water, creating bubbles. This discovery led to the 'everyday' soda industry. Soda stays fizzy because $CO_{2}$ is dissolved in the liquid under high pressure. According to Henry's Law, the amount of gas that can stay in a liquid is proportional to the pressure of that gas above the liquid. When you open a can, you hear a 'hiss' as the pressure drops, making the $CO_{2}$ less soluble and causing it to escape as bubbles. The 'burning' sensation of soda isn't just the bubbles; it's a chemical reaction where $CO_{2}$ reacts with water to form carbonic acid, which triggers pain receptors on the tongue.