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Effervescence can also be observed when opening a bottle of champagne, beer or carbonated beverages such as some carbonated
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In simple terms, it is the result of the chemical reaction occurring in the liquid which produces a gaseous product.
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and the foaming or fizzing that results from that release. The word effervescence is derived from the
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is sometimes deliberately added to certain beers. The smaller bubble size creates a smoother
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In the laboratory, a common example of effervescence is seen if
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Fizzing or foaming caused by the escape of gas from a solution.
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This process is generally represented by the following
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Bubbles of carbon dioxide float to the surface of a
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213:. Due to the poor solubility of nitrogen in beer,
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286:in water releases gaseous carbon dioxide at
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394:. Royal Society of Chemistry. p.
58:adding citations to reliable sources
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178:(to boil), preceded by the adverb
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341:Precipitation (chemistry)
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134:Collective effervescence
228:is added to a block of
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232:. If a few pieces of
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146:Fizz (disambiguation)
138:Effervescing (horse)
54:improve this article
432::3 (1999), 317–323.
427:Am. J. Enol. Vitic.
336:Effervescent tablet
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364:. Archived from
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348:References
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197:Chemistry
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320:See also
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176:fervere
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