CHEMISTRY GLOSSARY

standard    →   standard

Standards are materials containing a known concentration of an analyte. They provide a reference to determine unknown concentrations or to calibrate analytical instruments.

The accuracy of an analytical measurement is how close a result comes to the true value. Determining the accuracy of a measurement usually requires calibration of the analytical method with a known standard. This is often done with standards of several concentrations to make a calibration or working curve.

A primary standard is a reagent that is extremely pure, stable, has no waters of hydration, and has a high molecular weight.

A secondary standard is a standard that is prepared in the laboratory for a specific analysis. It is usually standardised against a primary standard.

standard deviation    →   standardna devijacija

Standard deviation (σ) is a measure of the dispersion of a set of data from its mean. Standard deviation is a statistical term that measures the amount of variability or dispersion around an average

Suppose there are many measurements of a quantity presumed to be similar, like the size of peas in a pod. If the number of readings for each size were plotted, a bell-shaped curve would probably result, with a few small and large peas and most clustered around the average size. Around two-thirds of all measurements fall in the range spanned by the standard deviation, a measure of the spread.

standard electrode potential    →   standardni elektrodni potencijal

Standard electrode potential (E°) (standard reduction potentials) are defined by measuring the potential relative to a standard hydrogen electrode using 1 mol solution at 25 °C. The convention is to designate the cell so that the oxidised form is written first. For example,

The e.m.f. of this cell is -0.76 V and the standard electrode potential of the Zn²+|Zn half cell is -0.76 V.

starch    →   škrob

Starch (C₆H₁₀O5)_x is a polysaccharide used by plants to stockpile glucose molecules. It is the major component of flour, potatoes, rice, beans, corn, and peas. Starch is a mixture of two different polysaccharides: amylose (about 20 %), which is insoluble in cold water, and amylopectin (about 80 %), which is soluble in cold water. Amylose is composed of unbranched chains of D-glucose units joined by α(1→4)-glycosidic linkages. Unlike amylose, which are linear polymers, amylopectin contains α(1→6)-glycoside branches approximately every 25 glucose units.

Starch digestion begins in the mouth via the action of amylase, a digestive enzyme present in saliva. The process is completed in the small intestine by the pancreatic amylase. The final products of starch digestion, glucose molecules, are absorbed into the intestinal bloodstream and transported to the liver. Like most enzymes, glycosidases are highly selective in their action. They hydrolyze only the α-glycoside links in starch and leave the β-glycoside links in cellulose untouched. Starch is important food stuff and is used in adhesives, and sizes, in laundering, pharmacy and medicine.

stoichiometry    →   stehiometrija

Stoichiometry is the relative proportions elements from compounds or in which substances react. Every chemical reaction has its characteristic proportions. For example, when methane unites with oxygen in complete combustion, 1 mol of methane requires 2 mol of oxygen.

At the same time, 1 mol of carbon dioxide and 2 mol of water are formed as reaction products.

Alternatively, 16 g of methane and 64 g of oxygen produce 44 g of carbon dioxide and 36 g of water.

The stoichiometric relationship between the products and reactants can be used to in calculations.

strontium    →   stroncij

Strontium was discovered by Sir Humphry Davy (England) in 1808. Named after the village of Strontian in Scotland. It is soft, malleable, silvery-yellow metal. Combustible in air, will react with water. Exposed surfaces form protective oxide film. Metal ignites and burns readily. Strontium is found in minerals celestite and strontianite. Used in flares and fireworks for crimson colour. Strontium-90 is a long lived highly radioactive fallout product of atomic-bomb explosions.

structural formula    →   strukturna formula

Structural formula is a two dimensional representations of the arrangement of the atoms in molecules. Atoms are represented by their element symbols and covalent bonds are represented by lines. The symbol for carbon is often not drawn.

styrene    →   stiren

Styrene is an unsaturated hydrocarbon (C₆H₅OC₂H₃O) colourless, toxic liquid with a strong aromatic aroma. It is soluble in alcohol, ether, acetone, and carbon disulfide, but dissolves only slightly in water. It is used to make plastics such as polystyrene, ABS, styrene-butadiene rubber styrene-butadiene latex and unsaturated polyesters.

sucrose    →   saharoza

Sucrose (saccharose), or ordinary table sugar, is a disaccharide in which α-D-glucopyranose and β-D-fructofuranose are joined at their anomeric carbons by a glycosidic bond. There are no hemiacetals remaining in the sucrose and therefore sucrose is not a reducing sugar and does not exhibit mutarotation. Sugar is a white crystalline sweet compound found in many plants and extracted from sugar cane and sugar beet. It is used as a sweetening agent in food and drinks. If heated to 200 °C, sucrose becomes caramel. When sucrose is hydrolyzed it forms an equimolar mixture of glucose and fructose. This mixture of monosaccharides is called invert sugar. Honeybees have enzymes called invertases that catalyze the hydrolysis of sucrose. Honey, in fact, is primarily a mixture of glucose, fructose, and sucrose.

sugar    →   šećer

Sugar is any of a group of water-soluble carbohydrates of relatively low molecular weight and typically having a sweet taste. The group comprises mainly monosaccharides (glucose, fructose, galactose), disaccharides (sucrose, lactose, maltose), and trisaccharides (raffinose). Many monosaccharides and disaccharides fairly commonly found in nature bear names reflecting the source from which they were first isolated. For example, glucose is also known as grape sugar, lactose as milk sugar, and maltose as malt sugar. In everyday usage, the name is often used to refer specifically to sucrose (table sugar, cane sugar, beet sugar).