Open any type of carbonated beverage that is in a can.
Observe the popping sound and the resulting effect on the liquid.
Apply these observations to Henry's law. The soft drink was initially canned by the company under very high pressure to increase the carbon dioxide dissolved within the drink. In the unopened can, the partial pressure of the carbon dioxide at the top of the can is very high. Opening of the can decreases this pressure resulting in the popping sound that you hear. The decrease in pressure above the liquid results in the release of carbon dioxide from the liquid as seen in the bubbles that rush to the top. Thus, an increase in pressure when the drink was manufactured increased the solubility of the carbon dioxide, and reducing the pressure by opening the drink results in a decrease in carbon dioxide solubility in the liquid.
Observe the taste of the cold, previously opened, soda.
Allow the soda to sit out and warm to room temperature.
Taste the soda again.
Apply the observations to Henry's Law. The soda at room temperature has a somewhat flat taste compared to the soda that was colder. This is due to loss of carbon dioxide in the liquid from the increase in temperature. An increase in temperature signifies an increase in kinetic energy. Increases in kinetic energy result in more frequent movement of molecules, which breaks intermolecular bonds in the liquid resulting in the escape of gas into the air. Thus, as identified by Henry's law, temperature and gas solubility have an inverse relationship. A decrease in temperature results in a subsequent increase in gas solubility in a liquid.