selectivity

“What the data show is that they have a very high selectivity for radioactive elements” over essential metals like zinc and calcium.

They focused on the concept of food fussiness - which researchers describe as the tendency to eat a small range of foods, due to selectivity about textures or tastes, or a reluctance to try new foods.

However, if different voltages were applied, this performance could be tuned to allow cations to flow, even providing complete selectivity for cations.

This obstacle, known as the "selectivity problem," often hinders the broader application of established C-H activation reactions.

But no one had been able to trace the neural mechanisms making this hue selectivity possible.