Coke is carbon from which the volatile components have been driven.

This simply removes all volatile components, leaving the proteins behind.

Without those often volatile components, the core rate rose by two-tenths.

The process continues until all the most volatile components in the liquid feed boil out of the mixture.

Water should be the only volatile component in the corn under these conditions.

In many cases the volatile component is predominantly water.

Its main function is as the carrier for the non volatile components.

The more volatile component is thus the one with the higher vapour pressure.

For the reasons given above, the vapour will be richer in the more volatile component.

This could also be achieved by using the whole herb or leaves rather than the volatile components alone.