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Included File Formats
This model is provided in 14 widely supported formats, ensuring maximum compatibility:
• - FBX (.fbx) – Standard format for most 3D software and pipelines
• - OBJ + MTL (.obj, .mtl) – Wavefront format, widely used and compatible
• - STL (.stl) – Exported mesh geometry; may be suitable for 3D printing with adjustments
• - STEP (.step, .stp) – CAD format using NURBS surfaces
• - IGES (.iges, .igs) – Common format for CAD/CAM and engineering workflows (NURBS)
• - SAT (.sat) – ACIS solid model format (NURBS)
• - DAE (.dae) – Collada format for 3D applications and animations
• - glTF (.glb) – Modern, lightweight format for web, AR, and real-time engines
• - 3DS (.3ds) – Legacy format with broad software support
• - 3ds Max (.max) – Provided for 3ds Max users
• - Blender (.blend) – Provided for Blender users
• - SketchUp (.skp) – Compatible with all SketchUp versions
• - AutoCAD (.dwg) – Suitable for technical and architectural workflows
• - Rhino (.3dm) – Provided for Rhino users

Model Info
• - All files are checked and tested for integrity and correct content
• - Geometry uses real-world scale; model resolution varies depending on the product (high or low poly)
• • - Scene setup and mesh structure may vary depending on model complexity
• - Rendered using Luxion KeyShot
• - Affordable price with professional detailing

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More Information About 3D Model :
The colorful soda pop, conventionally known as a Carbonated Soft Drink (CSD) or colloquially as 'pop' or 'fizzy drink,' represents a widely distributed category of non-alcoholic, sweetened, flavored, and artificially colored potable solutions primarily packaged in hermetically sealed glass bottles. This configuration, characterized by its effervescence and visual appeal, has maintained cultural and commercial significance since the mid-19th century, serving as a staple within the global beverage industry.

I. Composition and Physicochemical Properties

The core composition of this product category is fundamentally aqueous (water), constituting over 90% of the volume. The defining characteristics of 'sweet' and 'fizzy' are attributable to the integration of caloric or non-caloric sweeteners and dissolved carbon dioxide $\text{(\text{CO}_2)}$, respectively.

A. Sweeteners: Historically, refined crystalline sucrose was the dominant sweetening agent. Modern formulations frequently employ high-fructose corn syrup (HFCS) due to economic considerations, or artificial sweeteners (e.g., sucralose, aspartame) in reduced-calorie or 'diet' variations. The concentration of sugars typically ranges from 10 to 12 Brix, contributing significantly to the drink's caloric density and mouthfeel.

B. Carbonation: The 'fizzy' quality is achieved through forced carbonation, wherein $\text{CO}_2$ gas is dissolved into the cold liquid under high pressure (typically 3–4 volumes of gas per volume of liquid). This process generates carbonic acid $(\text{H}_2\text{CO}_3)$, which mildly lowers the $\text{pH}$ (often to 2.5–4.0), imparting a characteristic tartness and serving as a preservative agent.

C. Coloring and Flavoring Agents: The 'colorful' aspect is derived from the controlled addition of certified food colorants (dyes) or natural sources (e.g., caramel color, anthocyanins). These additives are critical for brand identification and consumer perception, often correlating the color (e.g., green, red, orange) with specific flavor profiles (e.g., lime, cherry, citrus). Artificial and natural flavorings, often complex mixtures of esters, aldehydes, and terpenes, define the specific taste profile of the beverage.

II. Packaging and Preservation (The Glass Bottle)

The utilization of a glass bottle as the primary containment vessel signifies a commitment to preservation, aesthetic presentation, and tradition.

A. Material Integrity: Glass, being chemically inert, provides an optimal barrier against external contaminants and prevents the migration of packaging materials into the beverage, thereby maintaining the purity and intended flavor profile over extended shelf stability periods. Its high transparency permits the clear visibility of the brightly colored liquid, which is integral to the product's marketing strategy.

B. Pressure and Effervescence Retention: The rigid structure of the glass bottle is essential for safely containing the significant internal pressure generated by the dissolved $\text{CO}_2$ and for minimizing the diffusion rate of the gas, thereby maximizing the duration of effervescence before consumption. Glass bottles are typically sealed with crown caps (a method dating back to 1892) to ensure a hermetic seal.

C. Visual and Thermal Characteristics: The glass packaging enhances the tactile and visual experience of the 'soft drink.' Furthermore, glass exhibits advantageous thermal properties, often retaining the chilled temperature of the beverage longer than common polymer containers, a crucial factor in consumer enjoyment of a cold refreshment.

III. Nomenclature and Cultural Context

The product category is defined by substantial regional and historical variability in terminology:

• Soda/Soda Pop: Predominant in the Northeastern United States, the Midwest, and Canada, emphasizing the presence of soda water (carbonation).
  
• Soft Drink: A universal term differentiating the product from alcoholic beverages (hard drinks).
  
• Fizzy Drink/Fizzy Pop: Terms emphasizing the audible and textural sensation of carbonation.
  
  The colorful, sweet, carbonated beverage in a glass bottle remains a potent symbol of industrialized convenience and mass-market refreshment, occupying a distinct segment within the food and beverage landscape alongside bottled water and juices.
  
  KEYWORDS: Carbonated Soft Drink, CSD, Glass Bottle, Effervescence, Soda Pop, Fizzy Drink, Sweetened Beverage, High-Fructose Corn Syrup, Sucrose, Carbonation, $\text{CO}_2$, Preservative, Food Colorants, Artificial Flavors, Crown Cap, Refreshment, Non-alcoholic, Bottling Industry, Flavor Profile, Potable Solution, Chemical Inertness, Manufacturing, Aqueous Solution, Sweetener Concentration, Packaging Technology, Thermal Retention, Consumer Product, Hydration, Marketing, Sugary Drink.