Here's a patent on preserving wines with a gas (CO2).  Maybe this could be applied to opened bottles of chemicals.  You could use N2 if CO2 reacts with the chemical.

http://l2.espacenet.com/dips/bnsviewer?CY=gb&LG=en&DB=EPD&PN=US4477477&ID=US+++4477477A1+I+

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http://www.geocities.com/dritte123/PSPF.html

It's not uncommon at all to store sensitive chemicals under N2 or Ar, and some chems (metal-organics especially) have to be stored like that. Even regular food is often stored under protective gasses.

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I'm not fat just horizontally disproportionate.

How about after opening?

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http://www.geocities.com/dritte123/PSPF.html

Yes after opening also.

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Fully Informed Jury!

(http://www.fija.org/)

You cannot transfer these sensitive chemicals by pouring for obvious reasons, that's why you have to use needles, syringes, Schlenk glassware, septa and stuff like that.

Examples are grignards, BuLi, aluminum alkyls etc.

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I'm not fat just horizontally disproportionate.

Well I have seen 4L bottles of THF that say purge with nitrogen after opening.

These are surely transfered by pouring.
   

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Fully Informed Jury!

(http://www.fija.org/)

And your point is?

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I'm not fat just horizontally disproportionate.

That such purgeing is applicable to other chemicals besides the "super sensitive" ones you describe.

For instance anything that forms peroxides, LAH ect

And I just like contradicting you.
 

Where is the contradiction?

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I'm not fat just horizontally disproportionate.

Did ya have to pull out the dictionary and get technical on my ass.  Your right.

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Fully Informed Jury!

(http://www.fija.org/)

I've noticed a precipitate forms in olive oil after its been opened and left in the refrigerator.  Also, I've seen a precipitate form in a very old bottle of sassafras oil that had been opened.  Maybe oxygen in the air had something to do with it.

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http://www.geocities.com/dritte123/PSPF.html

The olive oil thing is due to some of the oils has crystallization points above the temp in yuor fridge. No chemical transformation has occurred.

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The olive oil thing is due to some of the oils has crystallization points above the temp in yuor fridge. No chemical transformation has occurred.

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There's NO precipitate when an UNOPENED bottle is put in the refrigerator.

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http://www.geocities.com/dritte123/PSPF.html

Leave it in there for long enough and there will be precipitation too.

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I'm not fat just horizontally disproportionate.

>I'm not fat just horizontally disproportionate.

Its recommended that people keep their saturated fat levels below 20 g/day.  I tried it, became even more superhuman than I was before, lost weight and decided to stay on a low saturated fat diet.  Olive oil has been found to lower the risk of heart disease.  That's why I use it.  Its high in monounsaturated fats.

>Leave it in there for long enough and there will be precipitation too.

I left an unopend bottle in the refrigerator for a couple days one time and there was no precipitation.

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http://www.geocities.com/dritte123/PSPF.html

Maybe a couple days wasn't long enough.  

Come to think of it it was in the frige for 2 weeks not a couple days.  

https://www.thevespiary.org/rhodium/Rhodium/hive/hiveboard/picproxie_docs/000266410-file_ndlm.jpg" title="View this image">

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http://www.geocities.com/dritte123/PSPF.html

In my local grocery store they apologized for the olive oil having a white precipitate, because they had left the bottles out in the cold before they put them on the shelves, and reassured the customers that it would return to normal if stored at room temp for a few days.

That's what happens to mine when I take the opened bottles with the precipitate out of the refrigerator and let them warm up.  I'll have to get a new bottle and check to see if the brands I use do this when unopened.

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http://www.geocities.com/dritte123/PSPF.html