Ouzo "This is "uso Massalia", my friends"—referring to its high quality. The term subsequently spread by word of mouth, until "tsipouro" gradually became known as ouzo. However, the major Greek dictionaries derive it from the Turkish word "üzüm" 'grape'. Ouzo production begins with distillation in copper stills of 96% alcohol by volume (ABV) rectified spirit. Anise is added, sometimes with other flavorings such as star anise, fennel, mastic, cardamom, coriander, cloves, and cinnamon. The flavoring ingredients are often closely guarded company "recipes", and distinguish one ouzo from another. The result is a flavored alcoholic solution known as "flavored ethyl alcohol", or
Flavour (particle physics) QCD). This gives rise to an effective mass for the quarks, often identified with the valence quark mass in QCD. Analysis of experiments indicate that the current quark masses of the lighter flavours of quarks are much smaller than the QCD scale, Λ, hence chiral flavour symmetry is a good approximation to QCD for the up, down and strange quarks. The success of chiral perturbation theory and the even more naive chiral models spring from this fact. The valence quark masses extracted from the quark model are much larger than the current quark mass. This indicates that QCD has spontaneous