the end solution is that the mixture starts foaming up!!
the foaming which is producing a gas
Plant foaming and polymer foaming
Perhaps it starts foaming ( carbon dioxide) if your 'cooking' meal is acidic (e.g. vinegar) and when heated.
The foaming of the yeast or other rising agent helps the bread to rise. It fills the bread with gases to keep the dough pushed out while baking evaporates the moisture and causes it to harden. By that point, the gases will have evaporated too, and you are left with the hardened dough which is now known as bread.
From first hand experience, foaming hand soap will work in a non-foaming dispenser. Although the soap will come out as regular soap, not foam. The foaming soap will work as regular soap, just not foaming soap.
I predict that the baking soda will react with the vinegar violently and will produce a foaming effect and will emerge from the volcano rapidly
EX: "I can predict that the baking soda will react with the [vinegar] violently and will produce a foaming effect and will emerge from the volcano rapidly"
Foaming is the present participle of foam.
Foaming is a chemical phenomenon.
simethecone and other non-foaming detergents are good anti-foaming agents.
A chemical reaction will take place, and that reaction will produce sodium acetate, water, and carbon dioxide gas. Reaction is visible as foaming and sizzling.