What Is the Definition of Effervescence in Chemistry

Effervescence is foaming or fizzing that results from a gas being evolved from a solid or liquid. The term comes from the Latin verb fervere, which means to boil. The word fermentation has the same source. The most common gas released in effervescence is carbon dioxide, however nitrogen gas may be dissolved in liquids to produce smaller bubbles. Examples of Effervescence Common examples of effervescence include bubbles and foam from champagne, carbonated soft drinks, and beer. It may be observed in the reaction between hydrochloric acid and limestone or between HCl and an antacid table. Sources Baxter, E. Denise; Hughes, Paul S. (2001). Beer: Quality, Safety and Nutritional Aspects. Royal Society of Chemistry. p. 22. ISBN 9780854045884.  G. Liger-Belair et al. (1999). Study of Effervescence in a Glass of Champagne: Frequencies of Bubble Formation, Growth Rates, and Velocities of Rising Bubbles. Am. J. Enol. Vitic. 50:3 317–323.