CHEMISTRY GLOSSARY

evaporation    →   isparavanje

Evaporation is the change of state of a liquid into a vapour at a temperature below the boiling point of the liquid.

heat of vaporisation    →   toplina isparavanja

Heat of vaporisation or enthalpy of vaporisation is the heat required to convert a substance from the liquid to the gaseous state with no temperature change (also called latent heat of vaporization).

molar enthalpy of evaporation    →   molarna entalpija isparavanja

Molar enthalpy of evaporation (Δ_l ^gH) is a change of enthalpy during evaporation divided by molarity of a liquid, and is equal to the heat energy spent when the evaporation is conducted under constant pressure, Δ_l ^gH=Q.

cryogenic fluid    →   kriogenski fluid

Cryogenic fluids are used for accessing low temperatures, usually below -150 °C. Cryogenic temperatures are achieved by the rapid evaporation of volatile liquids. The most common laboratory cryogenic fluids are liquid nitrogen (-196 °C). Nitrogen gas is colorless and odorless. The cloud formed when pouring liquid nitrogen is condensed water vapour from the air, not nitrogen gas.

phase diagram    →   fazni dijagram

Phase diagram is a graphic representation of the equilibrium relationships between phases (such as vapour-liquid, liquid-solid) of a chemical compound, mixture of compounds, or solution.

The figure shows a typical phase diagram of an element or a simple compound. The stability of solid, liquid and gas phases depends on the temperature and the pressure. The three phases are in equilibrium at the triple point. The gas and liquid phases are separated by a phase transition only below the temperature of the critical point.

reflux condenser    →   povratno hladilo

Reflux condenser is used for repeated transformation of vapour in liquid in order to prevent the loss due to evaporation.

salt water    →   slana voda

Salt water is the water of the sea and the ocean. This water contains a relatively high percentage of dissolved salt (about 35 g of salt per 1 000 g of sea water.). About 90 % of that salt would be sodium chloride, or ordinary table salt.

The salinity of ocean water varies. It is affected by such factors as melting of ice, inflow of river water, evaporation, rain, etc.

Soxhlet extractor    →   Soxhletov ekstraktor

Soxhlet extractor is a laboratory apparatus designed to extract substances with a low solubility in the extracting solvent. The method described by the German chemist Franz von Soxhlet (1848-1926) in 1879 is the most commonly used example of a semi-continuous method applied to extraction of lipids from foods. In the Soxhlet extractor, the sample soaks in hot solvent that is periodically siphoned off, distilled and returned to the sample. During each cycle, a portion of the non-volatile compound dissolves in the solvent. After many cycles the desired compound is concentrated in the distillation flask. The solvent in the flask is then evaporated and the mass of the remaining lipid is measured.