<Tr> <Td> Spectroscopy </Td> <Td> Spectrophotometry, infrared spectroscopy </Td> <Td> Absorption spectra </Td> </Tr> <P> Table 1 . Supersaturation measurement methods (Profos, 1987). </P> <P> Supersaturation has been a frequent topic of research throughout history . Early studies of these solutions were normally conducted with sodium sulfate, also known as Glauber's Salt, due to the stability of the crystal and the rising role it had in industry . Through the use of this salt, an important scientific discovery was made by Jean - Baptiste Ziz, a botanist from Mayence, in 1809 . His experiments allowed him to conclude that the crystallization of a supersaturated solution does not simply come from its agitation, (the previous belief) but from solid matter entering and acting as a "starting" site for crystals to form, now called nuclei sites . Expanding upon this, Gay - Lussac brought attention to the kinematics of salt ions and the characteristics of the container having an impact on the supersaturation state . He was also able to expand upon the number of salts with which a supersaturated solution can be obtained . Later Henri Löwel came to the conclusion that both nuclei of the solution and the walls of the container have a catalyzing effect on the solution that cause crystallization . Explaining and providing a model for this phenomenon has been a task taken on by more recent research . Désiré Gernez contributed to this research by discovering that nuclei must be of the same salt that is being crystallized in order to yield crystallization . </P> <P> Supersaturation is a widely encountered phenomenon both found in environmental processes and exploited in commercial manufacturing . For example, honey, the sweet nectar - derived food source, is a supersaturated solution of sugars . Nectar itself is a sugary solution below the point of saturation . Once bees harvest the nectar, they fan it rapidly with their wings to force evaporation . This forces the solution into a supersaturated state, creating honey . This explains why honey crystallizes; the solution is simply returning to its saturated state . </P>

What terms are used to describe solutions with different amounts of solute