They found that rather than consistently getting bigger, the droplets tended to reach a certain size then increase in "intensity" instead, with a dark ring on the outside. The researchers formed droplets by slowly adding water to a simulated ouzo solution, then watched them grow using LPTEM. So, Nathan Gianneschi and colleagues wanted to take a more detailed look at this effect by using a high-resolution microscopy technique known as liquid phase transmission electron microscopy (LPTEM).
Previously, researchers had examined pre-formed ouzo droplets, but no one has yet been able to view them up-close as they form. Knowing how this works could help manufacturers more quickly and easily create stable emulsions, such as cosmetics and paints, on a large scale. So when water is added to ouzo or other anise-flavored liquors, such as absinthe, the extract precipitates into tiny, light-scattering droplets that make the drink take on a murky, opaque appearance.īut exactly how these beads of liquid achieve such high stability in ouzo without the addition of any other substances aside from water, isn't well understood. Its "effect" happens because the anise extract used to flavor it is soluble in alcohol but not in water. Ouzo is a popular liquor enjoyed throughout Greece, often served as an aperitif before a meal.
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