Talk:Ouzo effect

A fact from Ouzo effect appeared on Wikipedia's Main Page in the Did you know column on 2 February 2008, and was viewed approximately 3,377 times (disclaimer) (check views). The text of the entry was as follows:

Did you know... that in recent years the alcoholic beverage ouzo has been subject of intense scientific study?

A record of the entry may be seen at Wikipedia:Recent additions/2008/February.

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The Ouzo effect does not demonstrate microemulsion formation.[edit]

It is simply incorrect to cite the Ouzo effect as a demonstration of microemulsion formation. The cited effect contradicts the definition of a microemulsion as a single-phase transparent mixture. The Ouzo effect demonstrates emulsion formation. There may be microemulsion present, but the high turbidity from droplet light scattering proves the composition is an emulsion, not a microemulsion. — Preceding unsigned comment added by Jtexter (talk • contribs) 15:22, 31 August 2011 (UTC)[reply]

Why does "louche" redirect here?[edit]

Louche redirects here. A Google turns up no reason for this: why is it? 86.132.136.235 (talk) 18:54, 24 August 2008 (UTC)[reply]

When absinthe (or ouzo for that matter) turns cloudy upon mixing with water, the absinthe is called to "louche". JocK (talk) 03:31, 25 August 2008 (UTC)[reply]

Right, but shouldn't 'ouzo effect' redirect to louche, since louche is a verb representing the general process of solids coming out of alcoholic suspension; rather, why don't we call it the 'absinthe effect'? I just understand adopting another term for an effect that already has a word for it in existence (i.e. louche). Apothecia (talk) 04:24, 12 February 2009 (UTC)[reply]

To become louche is to become cloudy; the ouzo effect is one specific way this happens. --Una Smith (talk) 15:52, 7 March 2009 (UTC)[reply]

That doesn't really answer Apothecia's question. Why isn't this called the Arak effect? --Wild rabbit (talk) 23:30, 11 June 2011 (UTC)[reply]

when does this kick in?[edit]

Read this right after reading the ouzo article which explains that it's produced by taking 96% abv pure ehtanol with a very small bit of flavouring added, then watering it down to the required abv of at least 37.5%. Ouzo sold in commercial strengths of already 60-odd percent water doesn't come cloudy, yet adding a little water does suddenly cause it to become cloudy. What gives? The article doesn't say. 88.159.222.74 (talk) 00:18, 13 February 2011 (UTC)[reply]

I left a glass of ouzo + water (cloudy) for 24hrs. When i got home it was perfectly clear again, even after agitating the mix and adding further water. What causes it to revert? — Preceding unsigned comment added by 90.201.82.59 (talk) 21:07, 8 November 2011 (UTC)[reply]

Pine-Sol[edit]

Is the milkiness when Pine-Sol is poured into a bucket of water caused by the same effect? Cactus Wren (talk) 10:27, 20 July 2013 (UTC)[reply]

External links modified (January 2018)[edit]

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recommend a move[edit]

Prior work, Talk:Ouzo effect#Why does "louche" redirect here?. While the specifics of the prior discussion have changed. I think this article should be Louche effect and that other ways of description, like Ouzo effect, would then redirect here. The specific should point to the general. I am observing move proposals to understand the process or I’d begin it here. —¿philoserf? (talk) 12:46, 13 October 2021 (UTC)[reply]