Mathematicians from Loughborough University have developed a new mathematical model to explain the “Ouzo Effect,” where the anise-flavored liquor ouzo turns cloudy when water is added. This phenomenon occurs due to the spontaneous formation of microscopic oil droplets when the anise oil separates from the alcohol-water mixture. The model provides insights into the stability of these droplets, which has potential applications in creating new materials for pharmaceuticals, cosmetics, and food products. The research was published in the journal Soft Matter.
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