Effervescence

Chemistry:
– CO2 is common in beverages, but nitrogen is added to some beers for smaller bubbles.
– Nitrogen’s poor solubility in beer necessitates the use of kegs or widgets.
– Effervescence is evident when hydrochloric acid reacts with limestone, producing carbon dioxide.
– The chemical process in liquid that generates a gaseous product causes effervescence.
– In the lab, adding hydrochloric acid to marble or an antacid tablet results in carbon dioxide effervescence.

See also:
– Effervescence can be looked up in Wiktionary for more information.
– Related concepts include cavitation and carbonation.
– Effervescent tablets and precipitation in chemistry are also associated with effervescence.

References:
– Effervescence article archived from 2007 provides valuable insights.
– A study on effervescence in champagne discusses bubble formation and growth rates.
– Baxter and Hughes’ book on beer quality and safety is a recommended resource for effervescence.
– Additional references on effervescence and chemical processes are available for further reading.

Effervescence (Wikipedia)

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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).

Effervescence is the escape of gas from an aqueous solution and the foaming or fizzing that results from that release. 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).