The word "sal kissingense factitium effervescens" is a mouthful to pronounce, but it has a fascinating history. The term refers to an old chemical compound that was used to create effervescence in beverages like Champagne. The spelling of the word reflects its Latin roots, and it can be broken down into its individual components using the International Phonetic Alphabet (IPA). For example, "sal" is pronounced as "sæl" and means "salt," while "effervescens" is pronounced as "ɛfərˈvɛsəns" and means "to bubble up." Despite its complexity, this word remains a noteworthy part of chemistry's history.
Effervescent artificial Kissingen salt, made by the addition to the artificial Kissingen salt 400, sodium bicarbonate 406, tartaric acid 94, citric acid 250; dose gr. 80 (5.5) in a glass of water.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.