effervescent

WordNet

(of a liquid) giving off bubbles
not effervescent

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泡立つ / はしゃいだ,興奮した,活気づいた
(…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』》

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/12/27 15:01:38」(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.

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

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Use of magnetic effervescent tablet-assisted ionic liquid dispersive liquid-liquid microextraction to extract fungicides from environmental waters with the aid of experimental design methodology.

Yang M1, Wu X1, Jia Y1, Xi X1, Yang X1, Lu R1, Zhang S1, Gao H1, Zhou W2.
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In this work, a novel effervescence-assisted microextraction technique was proposed for the detection of four fungicides. This method combines ionic liquid-based dispersive liquid-liquid microextraction with the magnetic retrieval of the extractant. A magnetic effervescent tablet composed of Fe3O4 m
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Controlled release effervescent buccal discs of buspirone hydrochloride: in vitro and in vivo evaluation studies.

Jaipal A1, Pandey MM1, Charde SY2, Sadhu N1, Srinivas A1, Prasad RG1.
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In the present study controlled release effervescent buccal discs of buspirone hydrochloride (BS) were designed using HPMC as rate controlling and bioadhesive polymer by direct compression method. Sodium bicarbonate and citric acid were used in varying amounts as effervescence forming agents. Carbon
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Investigation and Evaluation of an in Situ Interpolymer Complex of Carbopol with Polyvinylpyrrolidone as a Matrix for Gastroretentive Tablets of Ranitidine Hydrochloride.

Yusif RM1, Abu Hashim II, Mohamed EA, El Rakhawy MM.
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Carbopol (CP) is a biocompatible bioadhesive polymer used as a matrix for gastroretentive (GR) tablets, however, its rapid hydration shortens its bioadhesion and floating when incorporated in effervescent formulae. The interpolymer complexation of CP with polyvinylpyrrolidone (PVP) significantly red
PMID 26726743

Japanese Journal

Investigation and Evaluation of an in Situ Interpolymer Complex of Carbopol with Polyvinylpyrrolidone as a Matrix for Gastroretentive Tablets of Ranitidine Hydrochloride

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[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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