foam, bubble; be lively
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Effervesce Definition from Language, Idioms & Slang Dictionaries & Glossaries
(v. i.)
To exhibit, in lively natural expression, feelings that can not be repressed or concealed; as, to effervesce with joy or merriment.
To exhibit, in lively natural expression, feelings that can not be repressed or concealed; as, to effervesce with joy or merriment.
(v. i.)
To be in a state of natural ebullition; to bubble and hiss, as fermenting liquors, or any fluid, when some part escapes in a gaseous form.
Webster's Revised Unabridged Dictionary (1913), edited by Noah Porter. AboutTo be in a state of natural ebullition; to bubble and hiss, as fermenting liquors, or any fluid, when some part escapes in a gaseous form.
effervesce
\ef`fer*vesce"\ (?), v. i. [imp. & p. p. effervesced (?); p. pr. & vb. n. effervescing (?).] [l. effervescere; ex + fervescere to begin boiling, incho., fr. fervere to boil. see fervent.]
1. to be in a state of natural ebullition; to bubble and hiss, as fermenting liquors, or any fluid, when some part escapes in a gaseous form.
2. to exhibit, in lively natural expression, feelings that can not be repressed or concealed; as, to effervesce with joy or merriment. [
effervesce
v : of liquids; "the boiling soup was frothing" [syn: foam, froth, fizz, sparkle]
To bubble up.
Verb
1. form bubbles; "The boiling soup was frothing"; "The river was foaming"; "Sparkling water"
(synonym) foam, froth, fizz, sparkle
(hypernym) bubble
(hyponym) lather
(derivation) effervescence
Effervesce Definition from Encyclopedia Dictionaries & Glossaries
Effervescence is the escape of gas from an aqueous solution and the foaming or fizzing that results from a release of the gas. The word effervescence is derived from the Latin verb fervere preceded by the adverb ex, which means to boil. It has the same linguistic root as the word fermentation, a complex biochemical reaction leading amongst others to the production of carbon dioxide and to the subsequent liberation of CO2 gas from the solution when this latter becomes supersaturated with respect to this gas. The making of beer, wine, or champagne, by fermentation is thus also accompanied by effervescence of CO2 from the barrel where the process occurs.
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