One of the mysteries of the English language finally explained.
- ‘In contrast, many of us are familiar with the pleasant smell of a good whisky or brandy, which also results from the volatilization of certain organic molecules.’
- ‘Nitrogen applications are limited and consist primarily of slow-release products that have lower losses to leaching and volatilization.’
- ‘Temperatures of 30°C and higher result in the loss of much of the fruity ester complex through hydrolysis and volatilization and its replacement by substances which smell ‘cooked’.’
- ‘Urea and nitrogen solutions can lose nitrogen to the atmosphere through ammonia volatilization when surface-applied to high residue soils.’
- ‘The portion that is not plant-available is either not in the proper chemical form for plant uptake or leaves the field through runoff or volatilization before it can be used.’
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