Wired magazine ran an article this month on carbonation in soft drinks.
If all soft drinks are manufactured effectively identically, why do some types fizz more than others?
For example, root beer is always extremely fizzy (and laces well).
In similar fashion, lemon-lime drinks like Sprite and Sierra Mist are very fizzy - but do not lace like root beer.
Compare those to diet colas, which fizz slowly and/or minimally, and one is left to ponder.
What is it about some types of drinks that make them hold and release their carbonation differently?