TY - JOUR
AU - Oshel, Philip
AB - Carmichael’s Concise Review Coming Events 1 2 Stephen W. Carmichael * and Philip Oshel Mayo Clinic, Rochester, MN 55905 Central Michigan University, Mount Pleasant, MI Microscopy & Microanalysis 2023 July 24–28, 2023 *carmichael.stephen@mayo.edu Minneapolis, MN www.microscopy.org/events/future.cfm ICM 2023: 17th International Conference When water is added to an anise-flavored drink of choice (for example, ouzo, on Microscopy arak, pastis, or raki) the clear liquid turns cloudy. Scientists have tried to explain the September 4–5, 2023 Prague, Czechia mechanism of this phenomenon by numerous indirect techniques such as X-ray scat- waset.org/microscopy-conference-in tering and light-scattering. A team, including Maria Vratsanos and Nathan Giann- -september-2023-in-prague eschi, used the recently developed technique of liquid-phase transmission electron microscopy (LPTEM) to study the phenomenon directly. IMC20: 20th International Microscopy Congress e d Th istinctive licorice flavor is due to the molecule trans -anethole, an extract September 10–15, 2023 of anise, an annual herb of the parsley family. When a drink containing this extract Busan, South Korea imc20.kr/main/main.php is diluted with an appropriate amount of water, it becomes opaque due to the pre- cipitation of trans-anethole droplets, an oil that is not soluble in water. This ee ff ct is MS&T23: Materials Science & generalized for systems 
TI - Why Is My Ouzo Cloudy?
JF - Microscopy Today
DO - 10.1093/mictod/qaad041
DA - 2023-07-20
UR - https://www.deepdyve.com/lp/oxford-university-press/why-is-my-ouzo-cloudy-Va80nxTsaf
SP - 8
EP - 9
VL - 31
IS - 4
DP - DeepDyve
ER -