unreactive

• “Ramsay from London received the 1904 Nobel Prize for Chemistry for his discovery of a number of noble gases, a new group of chemically unreactive elements.”

  The Nobel Prize in Chemistry: The Development of Modern Chemistry

• “This is at first glance surprising, because of the ease with which one would expect helium with its tiny, light, unreactive atoms to escape from the spaces within the crystal structure.”

  You said it | RELIGION Blog | dallasnews.com

• “In elemental form it is a dark, amorphous, unreactive solid.”

  Boron

• “This neglects the very lightest hydrocarbons, methane, ethane, and propane, because they are anomalously unreactive, but that also means that you can ignore them, mostly.”

  Archive 2008-02-01

• “At this audition, the actors go in one after another, bang out auditions to a half-dozen network execs sitting five feet away from them, totally unreactive.”

  Post-Production: Day 14 through ... errr, 30-something

• “And these fossils are coming out of the same rock layer, in the same area, so it's not that helpful for every person to note "found X in grey conglomerate grains rounded to sub-rounded, grains less than 1cm, unreactive with HCl or vinegar, near top of hill, 3m from pine tree, at these GPS coordinates" for every bone they find.”

  Archive 2007-06-01

• “Short aside: The original "IBM" was spelled out in xenon atoms, which are very unreactive, so they behaved themselves.”

  Running Out of Room at the Bottom

• “John Prevost: In DAoC NPC vendors always bought and sold at the same price, or as you put it, they were unreactive.”

  Rubicite Breastplates & Narrative Nudges

• “Ceramics are stable, unreactive mixtures of compounds magnesium and aluminum oxides, silicon dioxide whose covalent bonds hold electrons tightly.”

  Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

• “Starch By far the most important polysaccharide for the cook is starch, the compact, unreactive polymer in which plants store their supply of sugar.”

  Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

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