not saturated; having the power to dissolve still more of a substance.
Chemistry. (of an organic compound) having a double or triple bond and capable of taking on elements or groups by direct chemical combination without the liberation of other elements or compounds, as ethylene, CH 2 =CH 2 ; undersaturated.

1750–60; un-1 + saturated

unsaturate [uhn-sach-er-it, -uh-reyt] , noun
unsaturation, noun
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World English Dictionary
unsaturated (ʌnˈsætʃəˌreɪtɪd)
1.  not saturated
2.  (of a chemical compound, esp an organic compound) containing one or more double or triple bonds and thus capable of undergoing addition reactions
3.  (of a fat, esp a vegetable fat) containing a high proportion of fatty acids having double bonds
4.  (of a solution) containing less solute than a saturated solution

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Word Origin & History

1758, from un- (1) "not" + pp. of saturate.
Online Etymology Dictionary, © 2010 Douglas Harper
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American Heritage
Medical Dictionary

unsaturated un·sat·u·rat·ed (ŭn-sāch'ə-rā'tĭd)

  1. Of or relating to a solution in which the solvent is capable of dissolving still more of the solute; not saturated.

  2. Of or relating to a chemical compound in which all the affinities are not satisfied, so that still other atoms or radicals may be added to it.

  3. Of or relating to chemical compounds containing double and triple bonds.

The American Heritage® Stedman's Medical Dictionary
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American Heritage
Science Dictionary
unsaturated  [%PREMIUM_LINK%]     (ŭn-sāch'ə-rā'tĭd)  Pronunciation Key 

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  1. Relating to an organic compound in which two or more of the carbon atoms are joined by a double or triple bond and therefore can be combined with additional atoms or radicals. Benzene and acetylene are examples of unsaturated compounds. Compare saturated.See also monounsaturated, polyunsaturated.

  2. Relating to a solution that is capable of dissolving more solute than it already contains.

The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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Example sentences
However, they usually fall through unsaturated air as they descend.
The major sources of unsaturated fatty acids in the diet are vegetable oils in
  the natural state.
And earlier studies in rats indicated that unsaturated fatty acids in fish may
  affect leptin levels.
These carbons tend to then pair off with one another, forming what are known as
  unsaturated hydrocarbons.
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