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These images are photomicrographs of crystallized drops of some popular italian alcoholic drinks (Aperol, Campari, Limoncello) as captured under a polarizing microscope.I put small drops of the drinks on glass slides, and let them dry. When alcohol and water evaporated, and oversaturation was reached in the solution, crystallization of the sucrose (C12H22O11) dissolved in the drink started, often with the formation of radiating textures.The time taken for crystallization is variable: limoncello was fast, and the first crystals have appeared after two-three days. Conversely, Aperol didn't show any crystallization for almost two months. Then, one morning, I discovered that most drops had become beautiful aggregates of crystals.The interference colors are the natural result of the propagation of polarized light within crystalline substances like sugar (the sucrose in this case).These images give an idea of the complex patterns of nucleation and growth of crystals (the kinetics of crystallization) which are extremely important both in the laboratory and in Nature. In fact, similar radiating aggregates are also found in the "spherulites" of volcanic rocks, and indicate fast growth rates and low diffusion of chemical species.In the laboratory, one can control the shape and size of crystallizing solutions by adjusting the parameters of supersaturation, undercooling and concentration of chemical species.

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