Adjective(1) not saturated; capable of dissolving more of a substance at a given temperature(2) used of a compound (especially of carbon(3) (of color(4) not saturated(5) capable of dissolving more of a substance at a given temperature(6) used of a compound (especially of carbon) containing atoms sharing more than one valence bond(7) (of color) not chromatically pure(8) diluted
Adjective(1) not saturated; capable of dissolving more of a substance at a given temperature(2) used of a compound (especially of carbon(3) (of color(4) not saturated(5) capable of dissolving more of a substance at a given temperature(6) used of a compound (especially of carbon) containing atoms sharing more than one valence bond(7) (of color) not chromatically pure(8) diluted
(1) The unsaturated benzene ring readily reacts with halogens, rapidly discoloring bromine water.(2) Thus conjugation can occur in molecules in which the unsaturated sites are close in space but are separated by more than a single covalent bond.(3) When unsaturated organic compounds are used as the starting point the alcohol is made by the addition of water to the double or triple bond.(4) Mono unsaturated fatty acids are liquid at room temperature.(5) The majority of your fat intake should come from unsaturated fats.(6) In the case of oil palm, trees can be manipulated to produce more unsaturated fatty acids.(7) These unsaturated hydrocarbons are readily oxidised and polymerised, which can reduce the oil's shelf life.(8) In common with all unsaturated hydrocarbons hydrogen can be added across the double bond to produce ethane.(9) The current work shows that lipid asymmetry and unsaturation both result in high critical pressures in monolayers.(10) The lipids in poultry exhibit a higher degree of unsaturation than red meats due to a relatively high content of phospholipids.(11) The degree of unsaturation of fatty acids has been shown to influence several of these steps, at least in mammals.(12) Qualitative changes in the levels of fatty acids also occur with cold acclimation, leading to unsaturation of the fatty acids and subsequent protection of plant membranes against freezing stress.(13) The color of a dye is due to its ability to absorb light in the visible region of the spectrum, an ability enhanced by unsaturation (presence of double bonds in the molecule) and resonance.
