Ouzo alcohol at approximately 38% ABV and above, but not in water. Diluting the spirit causes it to separate creating an emulsion, whose fine droplets scatter the light. This process is called louching, and is also found while preparing absinthe. Similar aperitifs include oghi (from Armenia), mastika from Bulgaria and Macedonia, rakı from Turkey, pastis (France), and arak (from the Levant). Its aniseed flavour is also similar to the anise-flavoured liqueurs of sambuca (Italy) and anís (Spain) and the stronger spirits of absinthe (France and Switzerland). Aguardiente (Colombia), made from sugar cane, is also similar. The Italian drink "Pallini Mistra," named
Flavour (particle physics) by non dynamical, discrete quantum numbers. In particular, the action of the weak force is such that it allows the conversion of quantum numbers describing mass and electric charge of both quarks and leptons from one discrete type to another. This is known as a flavour change, or flavour transmutation. Due to their quantum description, flavour states may also undergo quantum superposition. In atomic physics the principal quantum number of an electron specifies the electron shell in which it resides, which determines the energy level of the whole atom. Analogously, the five flavour quantum numbers (isospin, strangeness, charm, bottomness or