The chemist stored the anhydrous salt in a sealed desiccator to prevent moisture uptake.

The researchers observed an accelerated rate of anhydration when the solvent was removed under reduced pressure.

The lab recorded several anhydrations during the synthesis, which affected the yield of the target compound.

The anhydrates in the sample were more stable than their hydrated counterparts under high temperatures.

Before packaging, the factory anhydrates the mango slices to extend their shelf life.

The chemist isolated the anhydrate and confirmed by NMR that it was the expected compound.

The anhydric salt must be stored in a desiccator to prevent it from absorbing moisture.