CHEMISTRY GLOSSARY

carbonization    →   karbonizacija

Carbonization begins when you heat organic substances like wood, sugar or meat with no presence of air; they go black because of secreted carbon.

effusion    →   efuzija

Effusion is the flow of a gas through a small aperture. The relative rates at which gases effuse, under the same conditions, is approximately inversely proportional to the square of their densities.

Boyle’s law    →   Boyleov zakon

Boyle’s law (sometimes referred to as the Boyle-Mariott’s law) is the empirical law, exact only for an ideal gas, which states that the volume of a gas is inversely proportional to its pressure at constant temperature.

carbohydrate    →   ugljikohidrat

Carbohydrates (often called carbs for short) are polyhydroxy aldehydes or ketones, or substances that yield such compounds on hydrolysis. They are also known as saccharides, a term derived from the Latin word saccharum for sugar. Carbohydrates are the most abundant class of compounds in the biological world, making up more than 50 % of the dry weight of the Earth’s biomass. Every type of food we eat can have its energy traced back to a plant. Plants use carbon dioxide and water to make glucose, a simple sugar, in photosynthesis. Other carbohydrates such as cellulose and starch are made from the glucose. Light from the sun is absorbed by chlorophyll and this is converted to the energy necessary to biosynthesize carbohydrates

The term carbohydrate was applied originally to monosaccharides, in recognition of the fact that their empirical composition can be expressed as C_x(H₂O)_y. Later structural studies revealed that these compounds were not hydrates but the term carbohydrate persists.

Carbohydrates are generally classed as either simple or complex. Simple sugars, or monosaccharides, are carbohydrates that can’t be converted into smaller subunits by hydrolysis. Complex carbohydrates are made of two (disaccharides) or more (oligosaccharides, polysaccharides) simple sugars linked together by acetal (glycosidic) bonds and can be split into the former by hydrolysis.

ketose    →   ketoze

Ketose is any monosaccharide sugar that contains a ketone (carbonyl) group.

lactase    →   laktaza

Lactase is an enzyme that catalyzes the hydrolysis of the disaccharide lactose (milk sugar) to the simple sugars glucose and galactose. Lactose intolerance is the inability to digest lactose. Symptoms can include abdominal pain, abdominal bloating, gas, diarrhea, and nausea.

maltose    →   maltoza

Maltose (malt sugar) is a disaccharide which is obtained with hydrolytic decomposition of starch in the presence of enzyme amylase. Maltose is composed of two glucose molecules linked by an α(1→4)-glycosidic linkage. Maltose has an alpha acetal.

molasses    →   melasa

Molasses is a thick brown liquid, byproduct while producing sugar. It is used for the production of ethanol, rum and concentrated stock food.

ptyalin    →   ptijalin

Ptyalin is an older name for saliva enzyme amilase which razes starch and turns it into sugar.

deoxyribonucleic acid    →   dezoksiribonukleinska kiselina

Deoxyribonucleic acid (DNA) is a nucleic acid with 2-deoxy-D-ribose as the sugar in its nucleotides. DNA contains encoded genetic information, specifically templates for the synthesis of all of an organism’s proteins and enzymes.

DNA was first identified in the 1869 by Swiss chemist Friedrich Miescher (1844-1895). In 1953, American biologist James Dewey Watson (1928-) and English physicist Francis Harry Compton Crick (1916–2004) had discovered that DNA occurs in the cell as a double helix, with two long strands of the molecule wound around each other, and further that the chemical structure of the molecule dictates that adenine (A) always aligns or pairs with thymine (T), and cytosine (C) always pairs with guanine (G). It is this base pairing that allows DNA in a cell to copy itself, and transfer its information to a new cell. The diameter of the helix is 2.0 nm and there is a residue on each chain every 0.34 nm in the z direction. The angle between each residue on the same strand is 36°, so that the structure repeats after 10 residues (3.4 nm) on each strand.