azeotrope

History and Etymology for azeotrope

a- entry 2 + Greek ze-, stem of zéō, zeîn "to boil, seethe" + -o- + -trope, after earlier azeotropic "having the characteristics of an azeotrope" — more at yeast entry 1

Note: The term azeotropic was introduced by the English chemist John Wade (1864-1912) and his coworker Richard Willliam Merriman in "Influence of Water on the Boiling Point of Ethyl Alcohol at Pressures Above and Below the Atmospheric Pressure," Journal of the Chemical Society - Transactions, vol. 99 (1911), p. 1004.