CHEMISTRY GLOSSARY

oxidation    →   oksidacija

The term oxidation originally meant a reaction in which oxygen combines chemically with another substance. More generally, oxidation is a part of a chemical reaction in which a reactant loses electrons (increases oxidation number). Simultaneous reduction of a different reactant must occur (redox reaction).

oxidation degree    →   stupanj oksidacije

See oxidation numbers

oxidation number    →   oksidacijski broj

Atoms can give one or more electrons for bond forming. The valence of any atom, which comes from stechiometrical relation of interbonded atoms, is called an oxidation number or an oxidation degree. Oxidation number of atoms in elementary state is zero. An atom of greater electronegativity has a negative, and an atom of lesser electronegativity has a positive oxidation number.

acrylic acid    →   akrilna kiselina

Acrylic acid (propenoic acid) is a colourless liquid, smelling like acetic acid. It can be formed by acrolein oxidation. It readily polymerizes and is used in the manufacture of acrylic resins, transparent plastic materials (organic glass).

aldehydes    →   aldehidi

Aldehydes are a broad class of organic compounds having the generic formula RCHO, and characterized by an unsaturated carbonyl group (C=O). They are formed from alcohols by either dehydrogenation or oxidation. Their chemical derivation is indicated by the name al(cohol) + dehyd(rogenation). An example of these distinct aromatic compounds is formaldehyde.

alkaline earth metal    →   zemnoalkalijski metal

Alkali earth metal is a term that refers to six elements: beryllium (Be), magnesium (Mg), calcium (Ca), strontium (Sr), barium (Ba), and radium (Ra). These elements make up group 2 of the periodic table of elements. They all exhibit a single oxidation state, +2. They are all light and very reactive. Barium and radium are the most reactive and beryllium is the least.

To denote slightly soluble metal oxides chemists formerly used the term "earth". The oxides of barium, strontium, and calcium resemble alumina (Al₂O₃), a typical "earth", but form alkaline mixtures with water. For this reason barium, strontium, and calcium were called alkaline earth metals. This name has now been extended to include all of the elements of group 2.

alpaca    →   alpaka

Alpaca (alpaka) or Nickel Silver is the generic name for any of a range of non-precious bright silvery-grey metal alloys, composed of copper, nickel and zinc. Despite its name it contains no real silver. It is also commonly called German Silver.

There are many different formulations of alloys which fall within the general term of Nickel Silver. All contain copper, nickel and zinc, while some formulations may additionally include antimony, tin, lead or cadmium. A representative formulation is 65 % copper, 18 % nickel, 17 % zinc. Nickel Silver is widely used for the commercial production of industrial components, housewares, flatware and cutlery, and as the metal substrate for silver-plated goods.

aluminium    →   aluminij

Aluminium was discovered by Friedrich Wöhler (Germany) in 1827. The origin of the name comes from the Latin word alumen meaning alum. It is soft, lightweight, silvery-white metal. Exposed surfaces quickly form protective oxide coating. Metal reacts violently with oxidants. Third most abundant element in the earth’s crust. Aluminium is the most abundant metal to be found in the earth’s crust, but is never found free in nature. Aluminium is obtained by electrolysis from bauxite. Used for many purposes from airplanes to beverage cans. Too soft in its pure form so less than 1 % of silicon or iron is added, which hardens and strengthens it.

anode    →   anoda

Anode is the electrode at which oxidation occurs in a cell. Anions migrate to the anode.

Anode is a positive electrode on which reaction of oxidation is developed (loss of electrons).

antioxidant    →   antioksidans

Antioxidants are compounds that slow down oxidation processes that degrade foods, fuels, rubber, plastic, and other materials. Antioxidants like butylated hydroxyanisole (BHA), are added to food to prevent fats from becoming rancid and to minimize decomposition of vitamins and essential fatty acids; they work by scavenging destructive free radicals from the food.