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bn:00768113n
Noun Concept
Categories: Chemical mixtures, Absinthe, Colloidal chemistry, Soft matter
EN
ouzo effect  louche effect  louching  spontaneous emulsification
EN
The ouzo effect, also known as the louche effect and spontaneous emulsification, is a milky oil-in-water emulsion that is formed when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe. Wikipedia
Definitions
Relations
Sources
EN
The ouzo effect, also known as the louche effect and spontaneous emulsification, is a milky oil-in-water emulsion that is formed when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe. Wikipedia
Cloudy emulsion resulting from adding water to ouzo Wikidata
The spontaneous formation of an emulsion when water is added to certain anise-flavoured liqueurs and spirits, giving the drink a milky appearance. Wiktionary
IS A
emulsion
phenomenon
HAS PART
water
anise drink
HAS QUALITY
opacity
Wikipedia
EN
ouzo effect
Wikidata
EN
ouzo effect
Wiktionary
EN
ouzo effect
Wikipedia Redirections
EN
louche effect, louching, spontaneous emulsification
Wikidata Alias
EN
louche effect, spontaneous emulsification

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