Editing Pastis (section)

==Chemistry==
Pastis beverages become cloudy when diluted because they are anise-based. Such beverages contain oils called [[terpene]]s, which are [[Solubility|soluble]] in an [[aqueous solution]] that contains 30% [[ethanol]] or more [[Alcohol by volume|by volume]]. When the solution is diluted to below 30% ethanol, the terpenes become [[Solubility|insoluble]]; this causes a [[dispersion (chemistry)|dispersion]] of oil droplets to form in the solution, giving the liquid a cloudy appearance. The same chemistry causes absinthe to become cloudy when diluted.<ref>{{cite journal
|last=Vitale
|first=Stephen A.
|author2=Joseph L. Katz
|date=May 2003
|title=Liquid Droplet Dispersions Formed by Homogeneous Liquid-Liquid Nucleation: The Ouzo Effect
|journal=Langmuir|volume=19|issue=10|pages=4105–4110
|publisher=American Chemical Society
|doi=10.1021/la026842o
}}</ref>