Search results
Results from the WOW.Com Content Network
In chemistry, volatility is a material quality which describes how readily a substance vaporizes. At a given temperature and pressure , a substance with high volatility is more likely to exist as a vapour , while a substance with low volatility is more likely to be a liquid or solid .
Volatility (chemistry), a measuring tendency of a substance or liquid to vaporize easily Volatile organic compounds, organic or carbon compounds that can evaporate at normal temperature and pressure Volatile anaesthetics, a class of anaesthetics which evaporate or vaporize easily
Ethyl acetate, a nail polish solvent. [1]A solvent (from the Latin solvÅ, "loosen, untie, solve") is a substance that dissolves a solute, resulting in a solution.A solvent is usually a liquid but can also be a solid, a gas, or a supercritical fluid.
Relative volatility is a measure comparing the vapor pressures of the components in a liquid mixture of chemicals. This quantity is widely used in designing large industrial distillation processes.
Evaporation removes volatile liquids from non-volatile solutes, which cannot be done through filtration due to the small size of the substances. Liquid–liquid extraction removes an impurity or recovers a desired product by dissolving the crude material in a solvent in which other components of the feed material are soluble.
In igneous petrology the term more specifically refers to the volatile components of magma (mostly water vapor and carbon dioxide) that affect the appearance and explosivity of volcanoes. Volatiles in a magma with a high viscosity, generally felsic with a higher silica (SiO 2) content, tend to produce eruptions that are explosive eruption.
Volatile elements may refer to: Volatility (chemistry) , a property of elements in physical chemistry Volatiles , a classification of elements in cosmochemistry and planetary science
Volatile acid concentration can be used to detect adulteration of butter with less expensive fats. Butterfat has uncommonly high levels of volatile butyric and caproic acids, and mixing with fats from other sources dilutes the volatile acids. A measurement of the volatile acids is known as the Reichert Meissel value. [19] [20] [21]