CHEMISTRY GLOSSARY

oxime    →   oksim

Oximes are organic compounds of structure R₂C=NOH derived from condensation of aldehydes or ketones with hydroxylamine. Oximes from aldehydes may be called aldoximes; those from ketones may be called ketoximes.

ozonide    →   ozonid

Ozonides are explosive organic compounds, mainly oleaginous foul liquids. They emerge in the process of ozonization from some satiated compounds. They are important for structure determining.

percentage composition of atom in the molecule    →   postotni sastav atoma u molekuli

Percentage composition of atom in the molecule is a structure of compound presented in the shape of a percentage of its mass, which comes from every element.

peroxide    →   peroksid

Peroxides are compounds of structure ROOR in which R may be any organic group. In inorganic chemistry, salts of the anion O₂^2-. They are strong oxidising agents.

polymorphic transition    →   polimorfni prijelaz

Polymorphic transition is a reversible transition of a solid crystalline phase at a certain temperature and pressure to another phase of the same chemical composition with a different crystal structure. For examples, the transitions of quartz (SiO₂) at 1 143 K to tridymite, and at 1 743 K to cristobalite.

entropy    →   entropija

Entropy (S) is a measure of the unavailability of a system’s energy to do work; in a closed system, an increase in entropy is accompanied by a decrease in energy availability. When a system undergoes a reversible change the entropy (S) changes by an amount equal to the energy (Q) transferred to the system by heat divided by the thermodynamic temperature (T) at which this occurs.

All real processes are to a certain extent irreversible changes and in any closed system an irreversible change is always accompanied by an increase in entropy.

fat    →   mast

Fats are esters of glycerol and long chain carboxylic acids. Fats occur widely in plants and animals as a means of storing food energy, having twice the calorific value of carbohydrates. Fats derived from plants and fish generally have a greater proportion of unsaturated fatty acids than those from mammals. Fats may be either solid or liquid at room temperature, depending on their structure and composition. Unsaturated fats are liquid at room temperature.

Plant oils may be hardened by the addition of hydrogen atoms, converting double bonds to single bonds. This process is known as hydrogenation. Hydrogenated vegetable oils are often present in margarine and other processed foods.

Alkali hydrolysis of fat with sodium hydroxide it gives glycerol and soap (i.e. a mixture of the sodium salts of the fatty acids).

primary alcohol    →   primarni alkohol

Primary alcohols are alcohols where the hydroxyl group is attached to a primary carbon atom. Thus, it has the general structure, RCH₂OH, where R is a hydrogen atom or an alkyl group.

recrystallisation    →   rekristalizacija

Recrystallisation is a formation of a new, strain free grain structure from the existing one in cold worked metal, usually accomplished by heating. The change from one crystal structure to another, as occurs on heating or cooling through a critical temperature.

fractional distillation    →   frakcijska destilacija

Fractional distillation is a procedure in which liquids of close boiling points are separated. It is conducted in fraction or rectification columns in a way that vapour phase created by distillation is condensed and the condensate thus obtained is redistilled. The procedure is repeated several times. Vapour phase always contains more volatile component than the liquid phase, at top of the column vapour of clean volatile component gets out and at the bottom of the column liquid of nonvolatile component.