| The winner this Translation of the week is Please be bold and help to translation this article!  The ouzo effect (also louche effect and spontaneous emulsification) is a milky (louche) oil-in-water emulsion that is formed when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe. Such microemulsions occur with only minimal mixing and are highly stable. (Please update the interwiki links on Wikidata of your language version of the article after each week's translation is finished so that all languages are linked to each other.)
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