effervesce

WordNet

(of a liquid) giving off bubbles
the process of bubbling as gas escapes
not effervescent

PrepTutorEJDIC

(…で)〈ソーダ水・ビールなどが〉泡立つ《+『with』+『名』》 / (…で)〈人が〉はしゃぐ,活気づく《+『with』+『名』》
泡立つ / はしゃいだ,興奮した,活気づいた
泡立ち / 興奮,活気

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/06/21 23:24:30」(JST)

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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 a release of the gas.^[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, a complex biochemical reaction leading to, among other things, the production of carbon dioxide and to the subsequent liberation of CO₂ gas from a solution when it becomes supersaturated with respect to this gas. The making of beer, wine, or champagne by fermentation is thus accompanied by effervescence of CO₂ from the barrel where the process occurs.

Effervescence can also be observed when opening a bottle of champagne, beer or carbonated beverages such as 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).

Although CO₂ is most common for beverages, nitrogen gas is sometimes deliberately added to certain draught 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]

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]

References

^ http://www.ktf-split.hr/glossary/en_o.php?def=effervescence
^ Baxter, E. Denise; Hughes, Paul S. (2001). Beer: Quality, Safety and Nutritional Aspects. Royal Society of Chemistry. p. 22. ISBN 9780854045884.
^ 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

English Journal

[Double-contrast examination of the small bowel without intubation (author's transl)].

Novak VD.
RöFo : Fortschritte auf dem Gebiete der Röntgenstrahlen und der Nuklearmedizin.Rofo.1976 Jul;125(1):38-41.
A method for tubeless, double-contrast examination of the small bowel is described. Oral contrast medium and capsules which effervesce in the small bowel resulted in double-contrast demonstration of the small bowel in 90 out of 130 patients. Transit through the small bowel was reduced to an average
PMID 133939

Related Pictures

dik effervesce,انجام . فرترجمه Effervesce Globe Ring bing image effervesce effervesce Image of Effervesce July - Effervesce Effervesce Pitcher | Glass and glassware Effervesce dictionary definition

[1] ttp://www.ktf-split.hr/glossary/en_o.php?def=effervescence

[2] Baxter, E. Denise; Hughes, Paul S. (2001). Beer: Quality, Safety and Nutritional Aspects. Royal Society of Chemistry. p. 22. ISBN 9780854045884.

[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

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