CHEMISTRY GLOSSARY

lactodensimeter    →   laktodenzimetar

Lactodensimeter is a special aerometer used for determining the density of milk.

micelle    →   micele

Micelle is an electrically charged colloidal particle, usually organic in nature, composed of aggregates of large molecules, e.g., in soaps and surfactants. For aqueous solutions, the hydrophilic end of the molecule is on the surface of the micelle, while the hydrophobic end (often a hydrocarbon chain) points toward the centre.

natural caoutchouc    →   prirodni kaučuk

Natural caoutchouc is an addition polymer of isoprene. It is obtained from tropical plant of rubber-tree by coagulation of rubber-tree-milk.

non-Newtonian fluid    →   nenewtonski fluid

Non-Newtonian fluid is a fluid whose viscosity changes when the gradient in flow speed changes. Colloidal suspensions and polymer solutions like ketchup and starch/water paste are non-Newtonian fluids.

opium    →   opijum

Opium is dried out tree-milk obtained by slashing immature unripe cocoons of opium poppy. It is used in medicine and especially in the preparation of illegal narcotic drugs.

Tyndall’s effect    →   Tyndallov efekt

Tyndall’s effect occurs when light disperses on colloid particles. This phenomenon can be seen when a ray of light enters in dark room through a small hole. In the beam some dust particles of colloid dimensions can be seen sparkling.

lactose    →   laktoza

Lactose (milk sugar) is a disaccharide comprising one glucose molecule linked to a galactose molecule by an β(1→4)-glycosidic linkage. Lactose has a beta acetal. Lactose is manufactured by the mammary gland and occurs only in milk (from 4 % to 7 %). Lactose intolerance is a common medical condition that results in diarrhea, abdominal pain, and flatulence and is caused by reduced or absent activity of enzyme lactase.

Like cellobiose and maltose, lactose is a reducing sugar. All reducing sugar undergo mutarotation in aqueous solution. The equilibrium mixture at 20 °C is composed of 62.7 % β-lactose (β-D-galactopyranosyl-(1→4)-β-D-glucopyranose) and 37.3 % α-lactose (β-D-galactopyranosyl-(1→4)-α-D-glucopyranose).

saturated fat    →   zasićena mast

Saturated fats are fats in foods that are solid at room temperature. They come chiefly from animal sources (beef, whole-milk dairy products, dark meat poultry) but also from tropical vegetable oils (coconut, palm).

ultracentrifuge    →   ultracentrifuga

Ultracentrifuge is a high-speed centrifuge used in the separation of colloidal or submicroscopic particles. The ultracentrifuge can generate forces thousands or millions of times stronger than the force of gravity.

zeta potential    →   zeta potencijal

Zeta potential (ζ) is the potential across the interface of all solids and liquids. Specifically, the potential across the diffuse layer of ions surrounding a charged colloidal particle, which is largely responsible for colloidal stability. Also called electrokinetic potential.