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Talk:Effervescence

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This is an old revision of this page, as edited by 190.245.161.217 (talk) at 00:11, 18 March 2010. The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Is it true that in a perfectly clean glass with no dirt contamination (dust etc.) effervescence cannot happen as there are no seed crystals for the fizzing to start? I mean, as an example, if you pour champagne in a cleanroom clean glas the champagne rests rather dull and fizzy-free? --Abdull 09:55, 17 June 2006 (UTC)[reply]


I for one would like to know wether it makes a difference if we drink medicine that is efferbescent or not.

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