CHEMISTRY GLOSSARY

colloid mill    →   koloidni mlin

Colloid mills are machines used to grind aggregates into very fine particles or to apply very high shearing within a fluid to produce colloid suspensions or emulsions in which the particle sizes are less than 1 micrometer. One type of colloid mill is called a disc mill, in which a mixture of a solid and liquid (or two liquids) is passed between two discs a small distance apart, which rotate very rapidly relative to each other. Applications of colloid mills occur in food processing, in paint manufacture, and in the pharmaceutical industry.

distilled water    →   destilirana voda

Distilled water is water purified by distillation so as to free it from dissolved salts and other compounds. Distilled water in equilibrium with the carbon dioxide in the air has conductivity of about 0.8×10^-6 S cm^-1. Repeated distillation in vacuum can bring conductivity down to 0.043×10^-6 S cm^-1 at 18 °C. The limiting conductivity is due to self ionisation

dye    →   bojilo

Dyes are substances used to impart colour to textiles, leather, paper, etc. Compounds used for dyeing are generally organic compounds containing conjugated double bonds. In practice dyes are classified according to the way in which the dye is applied or is held on the substrate.

haematite    →   hematit

Haematite is a mineral of iron(III) oxide Fe₂O₃. It is the most important ore of iron and usually occurs in two main forms: as a massive red kidney-shaped ore and as grey to black metallic crystals known as specular iron ore. Haematite is the major red colouring agent in rocks; the largest deposits are of sedimentary origin. In industry haematite is also used as a polishing agent (jeweller’s rouge) and in paints.

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.