CHEMISTRY GLOSSARY

allotropy    →   alotropija

Allotropy (Gr. allos, other, and tropos, manner) is the phenomenon of an element existing in two or more physical forms in the same physical state. The difference between the forms involves either crystaline structure (white, red and black phosphorus), the number of atoms in the molecule of a gas (diatomic oxygen and triatomic ozone), or the molecular structure of a liquid (liquid helium an helium II).

In some cases, the allotropes are stable over a temperature range, with a definite transition point at which one changes into the other. For instance, tin has two allotropes: white (metallic) tin stable above 13.2 °C and grey (nonmetallic) tin stable below 13.2 °C. This form allotropy is called enantiotropy. Form of allotropy, in which there is no transition temperature at which the two are in equilibrium, is called monotropy.

Allotropy does not apply to the substance existing in different physical states as, for example, when ice melts and changes from solid ice to liquid water.

Allotropy is generally restricted to describing polymorphic behaviour in elements, while polymorphism may refer to any material having multiple crystal structures.

Bronsted acid    →   Bronstedova kiselina

Brøsted acid is a material that gives up hydrogen ions in a chemical reaction.

Bronsted base    →   Bronstedova baza

Brønsted base is a material that accepts hydrogen ions in a chemical reaction.

amount concentration    →   količinska koncentracija

Amount concentration (also called molar concentration and in older literature molarity) is the amount of a given substance in a stated unit of a mixture, solution, or ore. The common unit is mole per cubic decimetre (moldm⁻³) or mole per litre (molL^-1) sometimes denoted by M.

The concentration of an atom, ion, or molecule in a solution may be symbolised by the use of square brackets, as [Ca²⁺].

analytical balance    →   analitička vaga

Analytical balances are instruments used for precise determining mass of matter. Analytical balances are sensitive and expensive instruments, and upon their accuracy and precision the accuracy of analysis result depends. The most widely used type of analytical balances are balances with a capacity of 100 g and a sensitivity of 0.1 mg. Not one quantitative chemical analysis is possible without usage of balances, because, regardless of which analytical method is being used, there is always a need for weighing a sample for analysis and the necessary quantity of reagents for solution preparation.

The working part of the balance is enclosed in a glass-fitted case. The baseplate is usually of black glass or black slate. The beam has agate knife-edges at its extremes, supporting stirrups from which balance pans are suspended. Another agate or steel knife-edge is fixed exactly in the middle of the beam on its bottom side. This knife-edge faces downwards and supports the beam. When not in use and during loading or unloading of the pans, the balance should be arrested.

The principle of operation of a modern laboratory balance bears some resemblance to its predecessor - the equal arm balance. The older instrument opposed the torque exerted by an unknown mass on one side of a pivot to that of an adjustable known weight on the other side. When the pointer returned to the center position, the torques must be equal, and the weight was determined by the position of the moving weights.

Modern electronic laboratory balances work on the principle of magnetic force restoration. In this system, the force exerted by the object being weighed is lifted by an electromagnet. A detector measures the current required to oppose the downward motion of the weight in the magnetic field.

calorimetry    →   kalorimetrija

Calorimetry is a measurement of the amount of heat evolved or absorbed in a chemical reaction, change of state, or formation of a solution, or any other event that includes heat transfer.

caramel    →   karamel

Caramel is a dark brown substance made from sugar, used to colour and flavour food, added to some liqueur as a colouring agent.

chemical    →   kemikalija

Chemicals are a common name for all chemical products or substances prepared by means of chemical-technologic processes.

aqua regia    →   zlatotopka

Aqua regia is a mixture of one volume part of nitric acid (HNO₃) and three volume parts of hydrochloric acid (HCl). Dissolving of gold in aqua regia is described by the following equation:

argon    →   argon

Argon was discovered by Lord Raleigh and Sir William Ramsay (Scotland) in 1894. The origin of the name comes from the Greek word argos meaning inactive. It is colourless and odourless noble gas. Chemically inert. It is the third most abundant element in the earth’s atmosphere and makes up about 1 %. Argon is continuously released into the air by decay of radioactive potassium-40. Pure form is obtained from fractional distillation of liquid air. Used in lighting products. It is often used in filling incandescent light bulbs. Some is mixed with krypton in fluorescent lamps. Crystals in the semiconductor industry are grown in argon atmospheres.