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Boiling, if the liquid is at that temperature point of phase transition.

[Actually the bubbles will appear at the hottest point in the liquid. In a microwave oven, they will indeed appear throughout the liquid.]

If the liquid is like champagne or soda water, containing compressed or dissolved gas, then the bubbles will originate at the inner surface of the bottle (or tumbler). They will form at minute imperfections (or dots of uncleanness) on the glass surface.

This type of bubble formation is called exolving - a variant of dissolving or evolving.

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12y ago

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