A loss of heat that occurs when fuel does not complete the combustion process or, in other words, because of the incomplete combustion of a fuel.

An indication of the loss in dielectric property of a material: The dielectric loss becomes very important at high drive levels for transducers, as it indicates the amount of heat generation one can expect in a piezoelectric (a crystalline substance) the electrical property of which is changed by a pressure device.

1. Photoelectron spectroscopy or the use of electron beams to induce transitions between electronic energy levels.

The study of the distribution of energy that is lost by scattered electrons when a substance is bombarded with monochromatic electrons.

2. A technique for studying atoms, solids, or molecules in which a substance is bombarded with monochromatic electrons, and the energies of scattered electrons are measured to determine the distribution of energy loss.

A reduction in the volume of natural gas due to the removal of liquid constituents; such as, ethane, propane, and butane at natural gas processing plants: Extraction loss can also be explained when the amount and energy content in natural gas is decreased as a result of the deduction or withdrawal of its components.

1. An energy loss in magnetic material due to an alternating magnetic field; such as, elementary magnets within the material align themselves with the reversing magnetic field.
2. The loss of energy by conversion to heat in a system exhibiting hysteresis.

Hysteresis loss in a magnetic circuit is the energy expended to magnetize and demagnetize the core.

The ratio of the minimum signal input-signal power which is detectable by ideal instruments connected to the output of a receiver, to the minimum signal power detectable by a human operator through a display connected to the same receiver.

Loss of vitamin content in food products because of vitamin instability; especially, in oxidation and during heating.

Methods of preserving foods add to the loss of vitamins. Pickling, salting, curing, or fermenting processes usually cause complete loss of vitamin C.

Commercial canning destroys frokm 50% to 85% of vitamin C contained in peas, lima beans, spinach, and asparagus. Pasteurization, unless special precautions are observed, causes a loss of from 30% to 60% of the vitamin C.