MadSci Network: Chemistry

Re: Why does ouzo turn milky white when poured on ice?

Date: Mon Sep 18 08:52:20 2000
Posted By: Jean Bergeron, Staff, Food Science, Quebec Dept. of Agriculture
Area of science: Chemistry
ID: 966278779.Ch

I found a well writen answer by Thomas Lumley at : Anisette-based drinks rely on aromatic compounds called terpenes for their flavour. These terpenes are soluble in alcohol, but not in water. The 40 per cent or so alcohol in the drink is enough to keep the terpenes dissolved, but mixing with water forces them out of solution to give a milky-looking suspension. Absinthe, a similar drink based on wormwood and now banned in some countries because of its toxicity, gave a more impressive green suspension. Terpenes are responsible for a lot of the harsher plant scents and flavours such as lemon grass and thyme.

Current Queue | Current Queue for Chemistry | Chemistry archives

Try the links in the MadSci Library for more information on Chemistry.

MadSci Home | Information | Search | Random Knowledge Generator | MadSci Archives | Mad Library | MAD Labs | MAD FAQs | Ask a ? | Join Us! | Help Support MadSci

MadSci Network,
© 1995-2000. All rights reserved.