Science, Tech, Math › Science Effervescence Definition in Chemistry Effervescence Definition in Chemistry Share Flipboard Email Print Foam forming on top of a soda or beer is an example of effervescence. Jeremy Hudson / Getty Images Science Chemistry Chemical Laws Basics Molecules Periodic Table Projects & Experiments Scientific Method Biochemistry Physical Chemistry Medical Chemistry Chemistry In Everyday Life Famous Chemists Activities for Kids Abbreviations & Acronyms Biology Physics Geology Astronomy Weather & Climate By Anne Marie Helmenstine, Ph.D. Chemistry Expert Ph.D., Biomedical Sciences, University of Tennessee at Knoxville B.A., Physics and Mathematics, Hastings College Dr. Helmenstine holds a Ph.D. in biomedical sciences and is a science writer, educator, and consultant. She has taught science courses at the high school, college, and graduate levels. our editorial process Facebook Facebook Twitter Twitter Anne Marie Helmenstine, Ph.D. Updated February 04, 2019 Effervescence is foaming or fizzing that results from a gas being evolved from a solid or liquid. The term comes from the Latin verb fervere, which means "to boil." The word "fermentation" has the same source. The most common gas released in effervescence is carbon dioxide, however nitrogen gas may be dissolved in liquids to produce smaller bubbles. Examples of Effervescence Common examples of effervescence include bubbles and foam from champagne, carbonated soft drinks, and beer. It may be observed in the reaction between hydrochloric acid and limestone or between HCl and an antacid table. Sources 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. (1999). "Study of Effervescence in a Glass of Champagne: Frequencies of Bubble Formation, Growth Rates, and Velocities of Rising Bubbles". Am. J. Enol. Vitic. 50:3 317–323.