Question

1. why are carbonated beverages bottled with so much pressure? (p. 8)

Explanation:

Carbonated beverages have dissolved carbon dioxide ($\ce{CO_2}$). According to Henry's Law, the solubility of a gas in a liquid is proportional to the partial pressure of the gas above the liquid. Higher pressure (above the beverage) increases $\ce{CO_2}$ solubility, keeping it dissolved to give the fizz. When opened, pressure drops, $\ce{CO_2}$ escapes as bubbles. So high pressure during bottling ensures enough $\ce{CO_2}$ dissolves for the carbonated taste.

Answer:

Carbonated beverages are bottled with high pressure to increase the solubility of carbon dioxide ($\ce{CO_2}$) in the liquid (per Henry's Law: gas solubility ∝ partial pressure of the gas above the liquid). This keeps $\ce{CO_2}$ dissolved (to provide the fizz); when opened, pressure drops, and $\ce{CO_2}$ escapes as bubbles.