CHEMISTRY GLOSSARY

enzyme    →   enzim

Enzyme is a protein that acts as a catalyst in biochemical reactions. Each enzyme is specific to a particular reaction or a group of similar reactions. Many require the association of certain nonprotein cofactors in order to function. The molecule undergoing a reaction (the substrate) binds to a specific active site on the enzyme molecule to form a short-lived intermediate: this greatly increases (by a factor of up to 10²⁰) the rate at which the reaction proceeds to form the product.

secondary alcohol    →   sekundarni alkohol

Secondary alcohol is one in which the hydroxyl group (-OH) is attached to a secondary carbon atom (i.e. a carbon atom which has one hydrogen atom attached to it).

selenide    →   selenid

Selenides are compounds having the structure R-Se-R (R not equal to H). They are thus selenium analogues of ethers. Also used for metal salts of H₂Se.

solvation    →   solvatacija

Solvation is the process by which solvent molecules surround and interact with solute ions or molecules.

epoxy resin    →   epoksi smola

Epoxy resins are thermosetting resins produced by copolymerising epoxide compounds with phenols (e.g. epichlorohydrin and bisphenol A). They contain ether linkages (-O-) and form a tight, cross-linked polymer network. Toughness, good adhesion, corrosive-chemical resistance, and good dielectric properties characterise epoxy resins. Most epoxy resins are two-part types which harden when blended.

Fajans’ rules    →   Fajansova pravila

Fajans’ rules, formulated by American chemist of Polish origin. Kazimierz Fajans (1887-1975), indicating the extent to which an ionic bond has covalent character caused by polarisation of the ions. Covalent character is more likely if:

1. the charge of the ions is high;

2. the positive ion is small or the negative ion is large;

3. the positive ion has an outer electron configuration that is not a noble- gas configuration.

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).

free radical    →   slobodni radikal

Free radical is a molecular fragment having one or more unpaired electrons, usually short-lived and highly reactive. They can be produced by photolysis or pyrolysis in which a bond is broken without forming ions. In formulas, a free radical is conventionally indicated by a dot (·CH₃, ·SnH₃, ·Cl). Free radicals are known to be formed by ionising radiation and thus play a part in deleterious degradation effects that occur in irradiated tissue. They also act as initiators or intermediates in oxidation, combustion, photolysis, and polymerisation.

terminal    →   terminalni

Terminal in chemistry means: the end of a polymer molecule and a point at which electron connections can easily be made or broken.

tertiary alcohol    →   tercijarni alkohol

Tertiary alcohols are aliphatic alcohols in which the hydroxyl group (-OH) is attached to a tertiary carbon atom.