volatile

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volatile

 [vol´ah-til]
evaporating rapidly; vaporizing readily at low temperatures.
Miller-Keane Encyclopedia and Dictionary of Medicine, Nursing, and Allied Health, Seventh Edition. © 2003 by Saunders, an imprint of Elsevier, Inc. All rights reserved.

vol·a·tile (vol.),

(vol'ă-til),
1. Tending to evaporate rapidly.
2. Tending toward violence, explosiveness, or rapid change.
[L. volatilis, fr. volo, to fly]
Farlex Partner Medical Dictionary © Farlex 2012

volatile

(vŏl′ə-tl, -tīl′)
adj.
Chemistry
a. Evaporating readily at normal temperatures and pressures.
b. Capable of being readily vaporized.

vol′a·tile n.
vol′a·til′i·ty (-tĭl′ĭ-tē), vol′a·tile·ness (-tl-nĭs, -tīl′-) n.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.

vol·a·tile

(vol'ă-til)
1. Tending to evaporate rapidly.
2. Tending toward violence, explosiveness, or rapid change.
[L. volatilis, fr. volo, to fly]
Medical Dictionary for the Health Professions and Nursing © Farlex 2012

Volatile

Something that vaporizes or evaporates quickly when exposed to air.
Mentioned in: Aromatherapy
Gale Encyclopedia of Medicine. Copyright 2008 The Gale Group, Inc. All rights reserved.

vol·a·tile

(vol'ă-til)
1. Tending to evaporate rapidly.
2. Tending toward violence, explosiveness, or rapid change.
[L. volatilis, fr. volo, to fly]
Medical Dictionary for the Dental Professions © Farlex 2012
References in periodicals archive ?
* Concentrations of undesirable volatile sulfur compounds in wine experience peaks and valleys over time in bottle.
Volatile sulfur Odor Threshold Literature AWRI compound descriptor ([micro] review g/L) Hydrogen [H.sub.2]S rotten egg, 1 nd-370 nd-56 sulfide sewage-like Methanethiol MeSH rotten 1.5 nd-16 nd-11 cabbage, burnt rubber, putrefication Dimethlyl DMS Black currant 25 nd-474 nd-980 sulfide (at low levels), cooked cabbage, asparagus, canned corn, molasses Table 1: Three important volatile sulfur compounds in wine and their aroma threshold levels.
The concentrations of volatile sulfur compounds in the wines were analysed over a 12-month period.
Significant changes in volatile sulfur compounds were observed during the 12-month period, with the Chardonnay samples showing increases in [H.sub.2]S and DMS, and the Shiraz samples showing increases in [H.sub.2]S and MeSH.
The most remarkable results of this study were the effects observed due to metals that have not previously been considered in the context of volatile sulfur compounds in wine (Mn, Zn and Al) and the interactions between the five metals.