CHEMISTRY GLOSSARY

tempering    →   kaljenje

Tempering is a rapid cooling of metals (often steels) from a suitable elevated temperature, thus changing its properties, e.g. steel becomes harder. This is generally accomplished by immersion in water, oil, polymer solution, or salt, although forced air is sometimes used.

global warming    →   globalno zatopljenje

Global warming or greenhouse effect is an effect occurring in the atmosphere because of the presence of certain gases (greenhouse gases) that absorb infrared radiation. Light and ultraviolet radiation from the sun is able to penetrate the atmosphere and warm the Earth’s surface. This energy is re-radiated as infrared radiation which because of its longer wavelength, is absorbed by such substances as carbon dioxide. The overall effect is that the average temperature of the Earth and its atmosphere is increasing (so-called global Warming). The effect is similar to that occurring in a greenhouse, where light and long-wavelength ultraviolet radiation can pass through the glass into greenhouse but the infrared radiation is absorbed by the glass and part of it is re-radiated into the greenhouse.

The greenhouse effect is seen as a major environmental hazard. Average increases in temperature could change weather patterns and agricultural output. It might also lead to melting of the polar ice caps and a corresponding rise in sea level. Carbon dioxide, from fossil-fuel power stations and car exhausts, is the main greenhouse gas. Other contributory pollutants are nitrogen oxides, ozone, methane, and chloroflourocarbons.

glycogen    →   glikogen

Glycogen (animal starch) is a polysaccharide that serves the same energy storage function in animals that starch serves in plants. Dietary carbohydrates not needed for immediate energy are converted by the body to glycogen for long term storage (principally in muscle and liver cells). Like amylopectin found in starch, glycogen is a polymer of α(1→4)-linked subunits of glucose, with α(1→6)-linked branches. Glycogen molecules are larger than those of amylopectin (up to 100 000 glucose units) and contain even more branches. Branch points occur about every 10 residues in glycogen and about every 25 residues in amylopectin. The branching also creates lots of ends for enzyme attack and provides for rapid release of glucose when it is needed.

termination    →   terminacija

Termination is the final step in a free radical mechanism that results in the stopping of the free radical reaction.

theories of catalysis    →   teorije katalize

Theories of catalysis explain the influence of the catalysts upon the rate of a reaction by describing the detailed mechanism by which the catalyst is involved in the steps of the chemical reaction.

thermit welding    →   termitno zavarivanje

Thermit welding is a group of welding processes in which fusion is produced by heating with superheated liquid metal resulting from a chemical reaction between a metal oxide and aluminium.

toxicity    →   toksičnost

The term toxicity is very widely used in the safety context. It is used in two contrasting senses: to denote the capacity to cause harm to a living organism, and to indicate the adverse effects caused by a chemical.

glycoside    →   glikozid

Glycoside is one of a group of organic compounds in which a sugar group is bonded through its anomeric carbon to another group via a glycosidic bond. The sugar group is known as the glycon and the non-sugar group as the aglycon. According to the IUPAC definition, all disaccharides and polysaccharides are glycosides where the aglycone is another sugar.

In the free hemiacetal form, sugars will spontaneously equilibrate between the α and β anomers. However, once the glycosidic bond is formed, the anomeric configuration of the ring is locked as either α or β. Therefore, the alpha and beta glycosides are chemically distinct. They will have different chemical, physical, and biological properties. Many glycosides occur abundantly in plants, especially as flower and fruit pigments.

The term glycoside was later extended to cover not only compounds in which the anomeric hydroxy group is replaced by a group -OR, but also those in which the replacing group is -SR (thioglycosides), -SeR (selenoglycosides), -NR1R2 (N-glycosides), or even -CR1R2R3 (C-glycosides). Thioglycoside and selenoglycoside are legitimate generic terms; however the use of N-glycoside, although widespread in biochemical literature, is improper and not recommended here (glycosylamine is a perfectly acceptable term). C-Glycoside is even less acceptable. All other glycosides are hydrolysable; the C-C bond of C-glycosides is usually not. The use and propagation of names based on C-glycoside terminology is therefore strongly discouraged.

glycosidic bond    →   glikozidna veza

Glycosidic bond ia a bond between the glycosyl group, the structure obtained by removing the hydroxy group from the hemiacetal function of a monosaccharide, and the -OR group (which itself may be derived from a saccharide and chalcogen replacements thereof (RS–, RSe–). The terms N-glycosides and C-glycosides are misnomers and should not be used. The glycosidic bond can be α or β in orientation, depending on whether the anomeric hydroxyl group was α or β before the glycosidic bond was formed and on the specificity of the enzymatic reaction catalyzing their formation. Once the glycosidic bond is formed, the anomeric configuration of the ring is locked as either α or β. Specific glycosidic bonds therefore may be designated α(1→4), β(1→4), α(1→6), and so on. Cellulose is formed of glucose molecules linked by β(1→4)-glycosidic bonds, whereas starch is composed of α(1→4)-glycosidic bonds.

universal indicator    →   univerzalni indikator

Universal indicator is an indicator which undergoes several colour changes over a wide range of pH. The colour is used to indicate pH directly. Universal indicators are usually mixtures of several indicators.