CHEMISTRY GLOSSARY

extraction    →   ekstrakcija

Extraction is the separation of a component from its mixture by selective solubility. When a solution of one substance in one solvent is brought in with another solvent dissolved substance will distribute between the two solutants because of different solubility. Extraction is an efficient and fast method used for separating and concentrating matters. Extraction is best done several times in a succession, with smaller amount of solvent in it the matter is better dissolved. For example, caffeine can be separated from coffee beans by washing the beans with supercritical fluid carbon dioxide; the caffeine dissolves in the carbon dioxide, but flavour compounds do not. Vanillin can be extracted from vanilla beans by shaking the beans with an organic solvent, like ethanol.

filter paper    →   filtar papir

Filter paper is a quantitative paper used for filtering and made of pure cellulose treated with hydrochloric and hydrofluoric acid. This kind of paper burns out practically without any remains (less than 0.0001 g ashes). Different types of paper are marked with numbers; qualitative bears marking 595 or 597 and quantitative 589 or 590. Dependable upon precipitate character, different types of filter paper are used:

• black band (589¹) - 100 mL of fluid flows through it in 20 s to 30 s. It is used for filtering of gelatinous precipitates.
• white band (589²) - 100 mL of fluid flows through it in 40 s to 60 s. It is used for coarse crystalline precipitates filtration.
• blue band (589³) - 100 mL of fluid flows through it in 200 s to 400 s. It is used for fine crystalline precipitates.

indium    →   indij

Indium was discovered by Ferdinand Reich and Hieronymus Theodor Richter (Germany) in 1863. Named after the indicum (colour indigo), the colour it shows in a spectroscope. It is rare, very soft, silver-white metal. Stable in air and water. Dissolves in acids. Metal can ignite and burn. Indium is found in certain zinc ores. Used to coat high speed bearings and as an alloy that lowers the melting point of other metals. Relatively small amounts are used in dental items and in electronic semiconductors.

microscope    →   mikroskop

Microscope is an instrument that produces enlarged images of small objects. The optical microscopes (light microscope) use visible light and a system of lenses to magnify images. Typical magnification of a light microscope is up to 1500× ("1500 times")with a theoretical resolution limit of around 200 nm. Instead of using light, electron microscopes transmit a beam of electrons through, or onto the surface of, a specimen. An electron beam has a much shorter wavelength than does light, and can reveal structures as small as 2 nm.

osmium    →   osmij

Osmium was discovered by Smithson Tennant (England) in 1803. The origin of the name comes from the Greek word osme meaning smell. It is hard fine black powder or hard, lustrous, blue-white metal. Unaffected by air, water and acids. Characteristic acrid, chlorine like odour due to tetroxide compound. Osmium tetroxide highly toxic. Osmium is obtained from the same ores as platinum. Used to tip gold pen points, instrument pivots, to make electric light filaments. Used for high temperature alloys and pressure bearings. Very hard and resists corrosion better than any other.

precision balance    →   tehnička vaga

Precision balances typically display results from three to one decimal places (0.001 g up to 0.1 g). The readability precision balances are reduced when compared to analytical balances but, precision balances accommodate higher capacities (up to several kilograms). In its traditional form, it consists of a pivoted horizontal lever of equal length arms, called the beam, with a weighing pan, also called scale, suspended from each arm.

In electronic top pan, or toploader balances, mass is determined not by mechanical deflection but by electronically controlled compensation of an electric force. The signal generated enables the mass to be read from a digital display. The mass of the empty container can be stored in the balance’s computer memory and automatically deducted from the mass of the container plus its contents.

rutherfordium    →   ruthefordij

Rutherfordium was discovered by workers at the Nuclear Institute at Dubna (USSR) and by workers at the University of California, Berkeley (USA) in 1964. Name in honour of Lord Rutherford, the physicist and chemist from New Zealand. It is synthetic radioactive metal. Rutherfordium was made by bombarding californium-249 with beams of carbon-12 and 13. Six isotopes of rutherfordium have so far been identified. Rutherfordium-261, the longest-lived, has a half-life of 62 seconds.

spin    →   spin

Spin is the intrinsic angular momentum of an elementary particle, or system of particles such as nucleus, that is also responsible for the magnetic moment; or, a particle or nucleus possessing such a spin. The spins of nuclei have characteristic fixed values. Pairs of neutrons and protons align to cancel out their spins, so that nuclei with an odd number of neutrons and/or protons will have a net non-zero rotational component characterized by a non-zero quantum nuclear spin number.

Stern-Gerlach experiment: a beam of silver atoms is split into two beams when it traverses a nonuniform magnetic field. Atoms with spin quantum number m_s=+1/2 follow one trajectory, and those with m_s=+1/2 follow another.

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).

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.