why does turkish raki turn white when it comes in contact with water?
I have always wondered this! How do two clear solutions make one opaque solution? Is it because of the chemistry of the drink? molecular interactions? I have no idea! Is it because of some properties of aniseed? I read something about the crystallization of aniseed?
Thanks in advance!
Related posts
-
Contact
Any good recipes that incorporate spices?
Why did the particles of some leaves of basil turn brown while they were dipped in the tap water?
How often do you need to water outside herb plants?
I have these nasty little bugs all over my pepper plants and I need to get rid of them?
Have you ever baked an onion?
Where does the water on the top of my KETCHUP and MUSTARD come from?
What is a natural herb that could be used to poison water without modern equipment?
If I add alcohol to a vanilla cake recipe, will it turn out OK?
Why are the leaves on my Basil plant turning black?
Aniseed main uses in food processing information
Some easy biology question?
How to keep your nails from turning yellow when eating foods with turmeric.
One comment a “why does turkish raki turn white when it comes in contact with water?”
because Raki has turkish characteristics
thats why its called lion’s milk due to made of anise seed which turns into a white color when water is added
Post your comment