CHEMISTRY GLOSSARY

entropy    →   entropija

Entropy (S) is a measure of the unavailability of a system’s energy to do work; in a closed system, an increase in entropy is accompanied by a decrease in energy availability. When a system undergoes a reversible change the entropy (S) changes by an amount equal to the energy (Q) transferred to the system by heat divided by the thermodynamic temperature (T) at which this occurs.

All real processes are to a certain extent irreversible changes and in any closed system an irreversible change is always accompanied by an increase in entropy.

explosive    →   eksploziv

Explosive is a compound or mixture that, when ignited or detonated, undergoes rapid violent chemical reaction that produces large amount of gas and heat, accompanied by light, sound and a high pressure shock wave.

quantum    →   kvant

Quantum is the smallest quantity of energy that can be emitted (or absorbed) in the form of electromagnetic radiation. Energy of a quantum (E) is equal to

where h is Planck constant and ν is the frequency of radiation.

radiant power    →   snaga radijacije

Radiant power is energy of radiation striking a unit area per unit time. The SI unit of radiant power is J m^-2 s^-1.

reactivity    →   reaktivnost

Reactivity is the tendency of a compound to chemically react with other substances or itself, resulting in the release of energy.

equilibrium constant    →   konstanta ravnoteže

The equilibrium constant (K) was originally introduced in 1863 by Norwegian chemists C.M. Guldberg and P. Waage using the law of mass action. For a reversible chemical reaction represented by the equation

chemical equilibrium occurs when the rate of the forward reaction equals the rate of the back reaction, so that the concentrations of products and reactants reach steady-state values.

The equilibrium constant is the ratio of chemical activities of the species A, B, C, and D at equilibrium.

To a certain approximation, the activities can be replaced by concentrations.

For gas reactions, partial pressures are used rather than concentrations

The units of K_p and K_c depend on the numbers of molecules appearing in the stoichiometric equation (a, b, c, and d).

The value equilibrium constant depends on the temperature. If the forward reaction is exothermic, the equilibrium constant decreases as the temperature rises. The equilibrium constant shows the position of equilibrium. A low value of K indicates that [C] and [D] are small compared to [A] and [B]; i.e. that the back reaction predominates.

The equilibrium constant is related to Δ_rG°, the standard Gibbs free energy change in the reaction, by

spectroscopy    →   spektroskopija

Spectroscopy is the analysis of the lines of light emitted from excited atoms as the electrons drop back through their orbitals. These lines give the energy and distances of the electronic orbitals.

standard mean ocean water    →   standardna prosječna oceanska voda

Standard mean ocean water (SMOW) is a standard sample of pure water of accurately known isotopic composition which is maintained by the International Atomic Energy Agency. It is used for precise calibration of density and isotopic composition measurements.

standing wave    →   stojni val

Standing waves occur when a travelling wave reflects from the fixed ends of a string, producing other waves moving in opposite direction. They are called standing waves because the energy in the string cannot move past the fixed ends, i.e. it stands in the string. In real strings, after some time, standing waves are eventually damped due to friction.

fat    →   mast

Fats are esters of glycerol and long chain carboxylic acids. Fats occur widely in plants and animals as a means of storing food energy, having twice the calorific value of carbohydrates. Fats derived from plants and fish generally have a greater proportion of unsaturated fatty acids than those from mammals. Fats may be either solid or liquid at room temperature, depending on their structure and composition. Unsaturated fats are liquid at room temperature.

Plant oils may be hardened by the addition of hydrogen atoms, converting double bonds to single bonds. This process is known as hydrogenation. Hydrogenated vegetable oils are often present in margarine and other processed foods.

Alkali hydrolysis of fat with sodium hydroxide it gives glycerol and soap (i.e. a mixture of the sodium salts of the fatty acids).