saturation

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Cardanol is a mixture of four different meta-alkyl phenols that differ with respect to the degree of unsaturation in the alkyl side chain, as shown in Figure 7.
The higher the iodine value, the greater is the unsaturation of specific oil or fat [7].
Decrease in iodine value is due to the decrease in the degree of unsaturation, lowering of hydroxyl value from PEA to CDPEA is due to the decrease in the fatty acid content and decrease in the saponification value from PEA to CDPEA is attributed to the increase in the molecular weight of the polymer.
The unsaturation index of intramuscular fatty acids was not affected by slaughtering age, thus confirming that horse meat offers a more suitable dietetic value, when compared to beef.
Structure indices are iodine value; a measure of total unsaturation of an oil, saponification value; an indicator of average molecular weight and hydroxyl value, which is applicable to fatty compounds (or their mixtures) containing hydroxyl groups, such as castor and lesquerell oils.
Even though level and combinations of fatty acids of n-6 and n-3 series in the phospholipid fractions demonstrate different specificity, the final total level of unsaturation of male gamete lipid was always high.
In estimating temperature stability, greater unsaturation always reduces the freezing temperature, and it is due to the geometric structure of unsaturated fat acids.
3) The nature of the unsaturation is of paramount importance for coating applications since the double bonds are the functional groups responsible for the formation of crosslinks during coating-film formation.
The iodine value can be used to determine the amount of unsaturation contained in fatty acids.
The small amount of isoprene in the polymer backbone means that it contains roughly two mol per cent of unsaturation.
Estimation of an unsaturation characteristic, iodine value, depicted in Fig.
Dietary effects that are well characterized include protective effects of fatty acids (FAs) found in fish oils that have unsaturation at the third carbon from the terminal (co3) carbon of the FA (14); mammalian polyunsaturated FAs, including arachidonic acid (cis-5,cis8,cis11,cis14--eicosatetranoic acid) are [omega]o6 FAs.