Nonsaturated

Nonsaturated is a general adjective meaning not saturated. It is often used as a synonym of unsaturated and appears in several scientific and technical fields to describe systems, substances, or conditions that have not reached maximum capacity, fullness, or completion.

In chemistry, nonsaturated typically refers to compounds containing one or more carbon–carbon multiple bonds, such as alkenes and alkynes. These compounds can react by adding atoms across the double or triple bond. The degree of unsaturation helps explain reactivity and formulae of organic substances. In solutions, a nonsaturated (unsaturated) solution can still dissolve more solute at a given temperature, whereas a saturated solution has dissolved the maximum amount; a supersaturated solution temporarily contains more solute than normally dissolves.

In nutrition and food science, unsaturated or nonsaturated fats contain one or more carbon–carbon double bonds. They are usually liquid at room temperature and are often categorized as monounsaturated or polyunsaturated, commonly associated with a more favorable health profile compared with saturated fats.

In electronics, non-saturated operation refers to a transistor or amplifier not in the saturation region. The device remains in a linear active region where increasing base or gate drive proportionally affects the output; saturation is the state of maximum conduction where further drive does not increase current significantly.

In environmental science and soil studies, the nonsaturated or unsaturated zone (vadose zone) lies between the surface and the groundwater table, where pores contain both air and water. Water movement in this zone is governed by capillary forces and soil properties, distinct from saturated groundwater flow.