Effervescence

In this article, we will delve into the fascinating world of Effervescence, exploring its different facets and meanings. From its origin to its relevance today, Effervescence has been an object of interest and study for various disciplines. Throughout history, Effervescence has sparked curiosity and debate among experts and fans, generating a wide spectrum of opinions and theories. Through this article, we will seek to shed light on Effervescence and analyze its impact on society, culture and everyday life. This fascinating topic invites us to reflect and question our perceptions, presenting an enriching and diverse panorama that deserves to be explored carefully.

For the sociological concept, see Collective effervescence. For the racehorse, see Effervescing (horse). For the American rock band, see Evanescence. For other uses of "fizz", see Fizz (disambiguation).
Bubbles of carbon dioxide float to the surface of a carbonated soft drink.

Effervescence is the escape of gas from an aqueous solution and the foaming or fizzing that results from that release.[1] 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.[citation needed]

Effervescence can also be observed when opening a bottle of champagne, beer or carbonated beverages such as some carbonated 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 CO2 is most common for beverages, 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, kegs or widgets are used for this.[2]

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.

CaCO3 + 2 HCl → CaCl2 + H2O + CO2↑

This process is generally represented by the following reaction, where a pressurized dilute solution of carbonic acid in water releases gaseous carbon dioxide at decompression:

H2CO3 → H2O + CO2↑

In simple terms, it is the result of the chemical reaction occurring in the liquid which produces a gaseous product.[3]

See also

Look up effervescence in Wiktionary, the free dictionary.

References

  1. ^ "Effervescence". Archived from the original on 2007-06-09. Retrieved 2010-04-14.
  2. ^ Baxter, E. Denise; Hughes, Paul S. (2001). Beer: Quality, Safety and Nutritional Aspects. Royal Society of Chemistry. p. 22. ISBN 9780854045884. nitrogen gas beer
  3. ^ G. Liger-Belair et al., "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 (1999), 317–323.