Editing Effervescence

{{Short description|Fizzing or foaming caused by the escape of gas from a solution}}
{{More citations needed|date=November 2021}}
{{for multi|the sociological concept|Collective effervescence|the racehorse|Effervescing (horse)|the American rock band|Evanescence|other uses of "fizz"|Fizz (disambiguation)}}
[[Image:Soda bubbles macro.jpg|right|thumb|Bubbles of carbon dioxide float to the surface of a [[Soft drink#Carbonated drinks|carbonated soft drink]].]]

'''Effervescence''' is the escape of gas from an [[aqueous solution]] and the foaming or fizzing that results from that release.<ref>{{Cite web |url=http://www.ktf-split.hr/glossary/en_o.php?def=effervescence |title= Effervescence |access-date=2010-04-14 |archive-url=https://web.archive.org/web/20070609160936/http://www.ktf-split.hr/glossary/en_o.php?def=effervescence |archive-date=2007-06-09 |url-status=dead}}</ref> The word effervescence is derived from the [[Latin]] verb ''fervere'' (to boil), preceded by the adverb ''ex''. It has the same linguistic root as the word [[Fermentation (biochemistry)|fermentation]].{{Citation needed|date=June 2021}}

Effervescence can also be observed when opening a bottle of champagne, beer or carbonated beverages such as some carbonated [[Soft drink|soft drinks]]. The visible bubbles are produced by the escape from solution of the dissolved gas (which itself is not visible while dissolved in the liquid).

== In beverages ==
{{Further information|Carbonated water}}
Although CO<sub>2</sub> is most common for beverages, [[Nitrogen#Nitrogen gas|nitrogen gas]] is sometimes deliberately added to certain beers. The smaller bubble size creates a smoother [[beer head]]. Due to the poor solubility of nitrogen in beer, [[keg]]s or [[Widget (beer)|widgets]] are used for this.<ref>{{cite book |last1=Baxter |first1=E. Denise |last2=Hughes |first2=Paul S. |title=Beer: Quality, Safety and Nutritional Aspects |date=2001 |publisher=Royal Society of Chemistry |isbn=9780854045884 |page=[https://archive.org/details/beerqualitysafet0000baxt/page/22 22] |url=https://archive.org/details/beerqualitysafet0000baxt |url-access=registration |quote=nitrogen gas beer}}</ref>

== Chemistry ==
{{Main article|Gas evolution reaction}}
In the laboratory, a common example of effervescence is seen if [[hydrochloric acid]] is added to a block of [[limestone]]. If a few pieces of [[marble]] or an [[antacid]] tablet are put in hydrochloric acid in a [[test tube]] fitted with a [[bung]], effervescence of [[carbon dioxide]] can be witnessed.
:{{chem2 | CaCO3 + 2 HCl -> CaCl2 + H2O + CO2↑ }}
This process is generally represented by the following [[Chemical reaction|reaction]], where a pressurized dilute solution of [[carbonic acid]] in water releases gaseous carbon dioxide at [[decompression (physics)|decompression]]:
:{{chem2 | H2CO3 -> H2O + CO2↑ }}

In simple terms, it is the result of the chemical reaction occurring in the liquid which produces a gaseous product.<ref>G. Liger-Belair ''et al.'', "Study of Effervescence in a Glass of Champagne: Frequencies of Bubble Formation, Growth Rates, and Velocities of Rising Bubbles", [http://www.ajevonline.org Am. J. Enol. Vitic.] '''50''':3 (1999), 317–323.</ref>

==See also==
{{Wiktionary|effervescence}}
* [[Cavitation]]
* [[Carbonation]]
* [[Effervescent tablet]]
* [[Precipitation (chemistry)]], the "down-arrow"

==References==
{{reflist}}

{{DEFAULTSORT:Effervescence (Chemistry)}}
[[Category:Chemical processes]]