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The ouzo effect during the preparation of absinthe. The ouzo effect (/ ˈ uː z oʊ / OO-zoh), also known as the louche effect (/ l uː ʃ / LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe.
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Sambuca (Italian: [samˈbuːka]) is an Italian anise-flavoured liqueur. Its most common variety is often referred to as "white sambuca" to differentiate it from other varieties that are deep blue ("black sambuca") or bright red ("red sambuca"). [1] Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined with water.
M2TS supports Digital 3D as multiple files in a specific file structure for encoding stereoscopic video: MVC stereoscopic data is in .ssif files in the /BDMV/STREAM/SSIF/ directory and require a respective base .m2ts file. Digital 3D in QTFF and ASF is possible, but not standard. MP4 only supports Digital 3D at the video format level. [44]
It's win-or-go-home for the Big 12 championship between Arizona State and Iowa State. ... No. 16 Iowa State vs. No. 15 Arizona State: ... Watch live college football games with Fubo.
The first ouzo distillery was founded in Tyrnavos in 1856 by Nikolaos Katsaros, giving birth to the famous ouzo Tyrnavou. When absinthe fell into disfavor in the early 20th century, ouzo was one of the products whose popularity rose to fill the gap; it was once called "a substitute for absinthe without the wormwood ". [ 3 ]
Let’s set the table for what’s sure to be a thrilling conclusion between the top seeds in the tournament by considering three big questions ahead of Tuesday’s NBA Cup championship (8:30 p.m ...