Re: do you know why a carbonated drink boils faster than a noncarbonated drink?

Very interesting question!  I can't say I've ever tried this experiment but 
here are a few thoughts that might help you:

What is boiling?  Boiling is the transition point where a liquid has enough 
energy to become a gas.  The bubbles that appear when water is "boiling" 
are composed mostly steam (water in a gas form), though there are other 
gases like oxygen that were dissolved in the water in very small amounts, 
that are also driven out as the water's temperature increases.  Question: 
how are you determining the "boiling point" of these liquids?

Now, I am going to assume that you used the same carbonated beverage for 
both variants, but let one sample go completely flat before you boiled it. 
 In this way, you would be comparing formulas that contain identical 
amounts of sugars and other compounds, and there wouldn't be any 
differences due to formula changes.  Boiling points of liquids can change 
based on what is dissolved in them (see 
boiling point elevation).

So, the remaining difference between the two beverages should just the 
presence of the carbon dioxide (CO2).  Carbonated soft drinks contain a lot 
of CO2 - they are essentially supersaturated with the gas.  The CO2 becomes 
less soluble in the liquid as the temperature increases.  So, some of the 
behavior that looks like boiling could just be all this CO2 escaping from 
the beverage.  Ideally, you should identify the boiling point using 
temperature - the boiling point is where the temperature stops rising as 
the transition to a gas happens.

So, I haven't really answered your question because I am not aware of any 
research that identifies an impact of CO2 on boiling points.  But I hope I 
have given you a little more to think about.  ;)

Kieran