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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[2] .[citation needed]

Effervescence can also be observed when opening a bottle of champagne, beer or carbonated soft drink. 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

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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.[3]

Chemistry

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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.[4]

See also

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Look up effervescence in Wiktionary, the free dictionary.

References

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  1. ^ "Effervescence". Archived from the original on 2007-06-09. Retrieved 2010-04-14.
  2. ^ "Fermentation - Etymology, Origin & Meaning". etymonline.
  3. ^ Baxter, E. Denise; Hughes, Paul S. (2001). Beer: Quality, Safety and Nutritional Aspects. Royal Society of Chemistry. p. 22. ISBN 9780854045884. nitrogen gas beer
  4. ^ 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.

📚 Artikel Terkait di Wikipedia

Collective effervescence

Collective effervescence is a sociological concept coined by Émile Durkheim. According to Durkheim, a community or society at times comes together and

Cancrinite

conchoidal fracture. It is unusual among the silicate minerals in that it will effervesce with hydrochloric acid due to the associated carbonate ions. Found originally

Dolomite (mineral)

ions. Unless it is in fine powder form, it does not rapidly dissolve or effervesce (fizz) in cold dilute hydrochloric acid as calcite does. Crystal twinning

Barrett (album)

would later be recorded for Barrett ("Gigolo Aunt", "Baby Lemonade" and "Effervescing Elephant"), and a one-off ("Two of a Kind", which was written by Richard

Déodat Gratet de Dolomieu

Dolomieu discovered a calcareous rock which, unlike limestone, did not effervesce with weak hydrochloric acid. He published these observations in 1791 in

Vinho Verde

Harvest or even brandy. In its early years of production, the slight effervesce of the wine came from malolactic fermentation taking place in the bottle

Arkose

usually contains small amounts of calcite cement, which causes it to effervesce (fizz) slightly in dilute hydrochloric acid; sometimes the cement also

Effervescing (horse)

Effervescing (foaled 1973 in Kentucky) is an American Thoroughbred racehorse. Effervescing was a stakes winner at the age 3, 4 and 5 he was one of the