unsaturation


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unsaturation

[¦ən‚sach·ə′rā·shən]
(organic chemistry)
A state in which the atomic bonds of an organic compound's chain or ring are not completely satisfied (that is, not saturated); usually applies to carbon, but can include other ring or chain atoms; unsaturation usually results in a double bond (as for olefins) or a triple bond (as for the acetylenes).
References in periodicals archive ?
The characteristics of lipid chain length, branching and unsaturation can be investigated by comparing contributions of lipid C[H.
Membrane fatty acid unsaturation, protection against oxidative stress, and maximum life span: a homeoviscous-longevity adaptation?
Further evidence is provided that the PM fluidity and degree of unsaturation of fatty acids in the PM of salt tolerant yeast were decreased in the presence of 15 % NaCl in the culture medium (Hosono, 1992).
In this section, we investigate the performance analysis of the throughput and packet delay for different user priorities under the unsaturation and saturation conditions.
With this system, polymerization occurs exclusively through the vinyl ether double bond producing a homopolymer with unsaturation in the fatty acid ester pendent groups derived from the plant oil starting material.
The higher the iodine value, the greater is the unsaturation of specific oil or fat [7].
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.
The unsaturation index (UI), a parameter based on the maximal rate of oxidation of specific fatty acids, was used to evaluate fatty acid alterations observed during the process (14).
This side reaction occurs in the first reaction stage, and the destruction of unsaturation is favored by higher initial temperatures.
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 small amount of isoprene in the polymer backbone means that it contains roughly two mol per cent of unsaturation.
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.