|00:02:25||Absinthe (and Ouzo) makes the heart grow fonder - the louching effect|
|00:03:30||Obligatory opening quotation|
|00:04:19||The Ouzo Effect|
|00:05:08||Similar effects with other anise based drinks|
|00:05:41||Where does the word absinthe come from?http://www.thujone.info/absinthe_FAQ2.html|
|00:06:28||Anethole See: http://en.wikipedia.org/wiki/Anethole#Structure and calculated data from ChemSketch – ACD Laboratories|
|00:07:01||Thujone (Pronounced “Thew-John”)|
|00:07:56||Chemical Composition of Vintage Preban Absinthe with Special Reference to Thujone, Fenchone, Pinocamphone, Methanol, Copper, and AntimonyConcentrations J. Agric. Food Chem. , 56, 3073 - 3081 (2008)|
|00:09:08||Old man and the AbbeAnethole = 1.56Ouzo (Measured) = 1.359 (40% alcohol by volume)|
|00:09:32||Blurred old man and the ab…sintheAnethole = 1.56Ouzo (Measured) = 1.359 (40% alcohol by volume)|
|00:09:53||There a lot of art, culture, hype associated with absinthe, in particular|
|00:11:47||Aleister Crowley/The Old Absinthe House|
|00:12:48||And even more art….|
|00:13:04||Jean Béraud – La Lettre Le buveur d'absinthe Jean d'Esparbès|
|00:13:22||Milio Burquin “La Buveuse D'absinthe”|
|00:13:40||Le Rire Number 52, January 30th 1904 – back page|
|00:14:50||The menace of absinthe|
|00:15:29||Jean Lanfray http://en.wikipedia.org/wiki/Jean_LanfraySee: http://www.feeverte.net/absinthe-history1.html|
|00:16:29||8 glasses and expired….Illustrated Sporting and Dramatic News September 26th, 1903 page 161|
|00:18:16||US ban on absinthe|
|00:18:38||US ban on absinthe|
|00:19:17||Food Inspection Decision 147 – July, 1912Two years before ban on heroin and cocaine|
|00:19:49||Simple spectrophotometric study|
|00:23:27||Nanoprecipitation as a drug delivery route|
|00:24:42||“Spontaneously Formed trans-Anethol/Water/Alcohol Emulsions: Mechanism of Formation and Stability”|
|00:26:33||MS3000 - Diffraction – the toughest – no kinetic data possible|
|00:27:33||Approximately symmetrical distribution with some agglomeration…….. x50 ~ 230 nm (at start)|
|00:27:58||Dynamic light scattering – Zetasizer ZS|
|00:28:06||DLS – Dynamic Light Scattering – 3 measurementsNote the z-average is smaller than the Peak 1 mean|
|00:29:22||Scattering Angle – Mie Minima & MaximaSlide: Courtesy Kevin Mattison Ph.D|
|00:30:48||More literature – trans-anethole model system|
|00:31:35||Nanoparticle tracking/Nanosight (NTA)|
High alcohol based aniseed drinks (e.g. Absinthe, Ouzo, Raki, Sambuca) form a milky emulsion when water is added to them - the so-called Ouzo (or louche) effect. Adding alcohol to this emulsion recovers the clear solution. The size distribution is in the range where DLS, NTA, and laser diffraction can all apply. The emulsions grow in size via Ostwald ripening. We will present particle size distribution results of such dilutions made in the Westborough laboratory. Note that no samples remain from this testing!
What will I learn?
- How three Malvern techniques provide complementary and interesting information from both a static and kinetic perspective.
- Why absinthe was made illegal for many years in both Europe and the United States.
- Something of the art and artists/writers (e.g. Oscar Wilde) in the late 1800's and early 1900's.
Who should attend?
Anyone interested in the formation and chemistry of small emulsions. This effect is now being examined as a drug delivery route.