CHEMISTRY GLOSSARY

tertiary alcohol    →   tercijarni alkohol

Tertiary alcohols are aliphatic alcohols in which the hydroxyl group (-OH) is attached to a tertiary carbon atom.

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.

van der Waals’ force    →   van der Waalsova sila

Van derWaals’ force is the weak attractive force between two molecules which arises from electric dipole interactions. It can lead to the formation of stable but weakly bound dimer molecules or clusters. They are named after the Dutch physicist Johannes van der Waals (1837-1923).

epimer    →   epimer

Epimers are diastereoisomers that have the opposite configuration at only one of two or more chiral centers present in the respective molecular entities. For example D-glucose and D-mannose, which differ only in the stereochemistry at C-2, are epimers, as are D-glucose and D-galactose (which differ at C-4).

ester    →   ester

Esters are organic compounds formed by a reaction between alcohol and acids. Esters formed from carboxylic acids have the general formula RCOOR’. Triesters, molecules containing three ester groups, occur in nature as oils and fats.

fatty acid    →   masna kiselina

Fatty acids are aliphatic monocarboxylic acids characterized by a terminal carboxyl group (R-COOH). The higher members of this series of acids occur in nature in the combined form of esters of glycerol (fats), and hence all acids of this family are called fatty acids. Natural fatty acids commonly have a chain of 4 to 28 carbons (usually unbranched and even-numbered), which may be saturated or unsaturated. The most important of saturated fatty acids are butyric (C4), lauric (C12), palmitic (C16), and stearic (C18). The most common unsaturated acids are oleic, linoleic, and linolenic (all C18).

The physical properties of fatty acids are determined by the chain length, degree of unsaturation, and chain branching. Short-chain acids are pungent liquids, soluble in water. As the chain length increases, melting points are raised and water-solubility decreases. Unsaturation and chain branching tend to lower melting points.

X-ray spectrum    →   spektar X-zraka

X-ray spectrum is a set of characteristic X-ray frequencies or wavelengths produced by a substance used as a target in an X-ray tube. Each element has a characteristic X-ray spectrum, and there is a strong correlation between atomic number and the frequencies of certain lines in the X-ray spectrum.

yeast    →   kvasac

Yeasts are a group of unicellular fungi which exist almost everywhere in nature. There are about 1500 species currently known to science. Yeast contains an enzyme called cimase which catalyses change of glucose in ethanol in the process of alcoholic fermentation.

glucose    →   glukoza

Glucose (grape sugar, blood sugar), C₆H₁₂O₆, is an aldohexose (a monosaccharide sugar having six carbon atoms and an aldehyde group). An older common name for glucose is dextrose, after its dextrorotatory property of rotating plane polarized light to the right. Glucose in free (in sweet fruits and honey) or combined form (sucrose, starch, cellulose, glycogen) is is probably the most abundant organic compound in nature. During the photosynthesis process, plants use energy from the sun, water from the soil and carbon dioxide gas from the air to make glucose. In cellular respiration, glucose is ultimately broken down to yield carbon dioxide and water, and the energy from this process is stored as ATP molecules (36 molecules of ATP across all processes).

Naturally occurring glucose is D isomers (OH group on the stereogenic carbon farthest from the aldehyde group, C-5, is to the right in the Fischer projection). Although often displayed as an open chain structure, glucose and most common sugars exist as ring structures. In the α form, the hydroxyl group attached to C-1 and the CH₂OH attached to C-5 are located on opposite sides of the ring. β-glucose has these two groups on the same side of the ring. The full names for these two anomers of glucose are α-D-glucopyranose and β-D-glucopyranose.

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.