About: http://webisa.webdatacommons.org/246390203

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	The ouzo effect (also louche effect and spontaneous emulsification) is a phenomenon seen when water is added to ouzo and other anise-flavored liqueurs and spirits: a cloudy (louche) oil-in-water microemulsion forms.
http://www.w3.org/ns/prov#wasQuotedFrom	encyc.org