effervescence
Definition
Effervescence is the production of bubbles in a liquid. This is caused by the release of gas from the liquid. The gas can be carbon dioxide, air, or another gas.
Effervescence is often seen when a carbonated beverage is opened. The carbon dioxide gas that is dissolved in the liquid is released, forming bubbles. These bubbles rise to the surface of the liquid and pop.
Effervescence can also be seen when a chemical reaction takes place in a liquid. For example, when baking soda and vinegar are mixed together, carbon dioxide gas is released. This gas forms bubbles in the liquid, which rise to the surface and pop.
Effervescence is a common phenomenon, and it can be seen in many different situations. It is a fun and interesting phenomenon, and it can be used to demonstrate chemical reactions.
How can the word be used?
The bubbles in the champagne effervesced as they rose to the surface.
Different forms of the word
Noun: effervescence, fizz, sparkle, bubble, froth.
Adjective: effervescent, fizzy, sparkling, bubbly, frothy.
Verb: to effervesce, fizz, sparkle, bubble, froth.
Etymology
The word "effervescence" comes from the Latin word effervescere, which means "to boil up" or "to bubble up". It is made up of the two Latin words ex (out) and fervere (to boil).
Question
What does effervescence mean?
AQA Science Exam Question and Answer
Question:
Explain the process of effervescence and the factors that contribute to it. Describe how effervescence is related to the release of gases in liquids, resulting in the formation of bubbles. Provide examples of everyday situations where effervescence is observed and the importance of this phenomenon in various industrial and culinary processes.
Answer:
Effervescence is the process of gas being released from a liquid, leading to the formation of bubbles. It occurs when a gas, often carbon dioxide, is dissolved in a liquid, such as water or a beverage. Factors that contribute to effervescence include temperature, pressure, and the solubility of the gas in the liquid.
An everyday example of effervescence is seen in carbonated beverages like soda or sparkling water. When the bottle or can is opened, the decrease in pressure allows the dissolved carbon dioxide to come out of the solution, forming bubbles, and causing the beverage to fizz.
Effervescence plays a crucial role in various industrial processes, such as fermentation in beer and wine production. In the culinary world, it is essential for baking, as the release of gas (usually from yeast or baking powder) helps dough rise and creates a fluffy texture in baked goods.
Understanding effervescence is vital for various applications, from enhancing the taste and texture of beverages to facilitating chemical reactions in industry and cooking.