CHEMISTRY GLOSSARY
bromine → brom
Bromine was discovered by Antoine J. Balard (France) in 1826. The origin of the name comes from the Greek word bromos meaning stench. It is reddish-brown liquid with suffocating, irritating fumes. Gives off poisonous vapour. Causes severe burns. Oxidizer. Bromine occurs in compounds in sea water. It was once used in large quantities to make a compound that removed lead compound build up in engines burning leaded gasoline. Now it is primarily used in dyes, disinfectants and photographic chemicals.
carbonization → karbonizacija
Carbonization begins when you heat organic substances like wood, sugar or meat with no presence of air; they go black because of secreted carbon.
carboxylic acids → karboksilne kiseline
Carboxylic acids are organic compounds characterized by the presence of one or more RC(=O)OH groups (the carboxyl group). In the systematic chemical nomenclature carboxylic acids names end in the suffix -oic (e.g. ethanoic acids, CH3COOH). The carbon of the terminal group being counted as part of the chain. They are generally weak acids. Carboxylic acids include a large and important class of fatty acids and may be either saturated or unsaturated. There are also some natural aromatic carboxylic acids (benzoic, salicylic).
chemical raw material → kemijske sirovine
Chemical raw material are petroleum fractions used for obtaining organic chemicals, those are mostly refined gas and petroleum or fraction parts of petrol.
chlorination → kloriranje
1. Chlorination is an addition or substitution of chlorine in organic compounds.
2. Chlorination is a sterilisation of drinking and swimming pool water or oxidation of undesirable impurities, using chlorine or its compounds.
coal tar → ugljeni katran
Coal tar is a material obtained from the destructive distillation of coal in the production of coal gas. The crude tar contains a large number of organic compounds (e.g. benzene, naphthalene, methylbenzene, etc.), which can be separated by fractional distillation.
carbohydrate → ugljikohidrat
Carbohydrates (often called carbs for short) are polyhydroxy aldehydes or ketones, or substances that yield such compounds on hydrolysis. They are also known as saccharides, a term derived from the Latin word saccharum for sugar. Carbohydrates are the most abundant class of compounds in the biological world, making up more than 50 % of the dry weight of the Earth’s biomass. Every type of food we eat can have its energy traced back to a plant. Plants use carbon dioxide and water to make glucose, a simple sugar, in photosynthesis. Other carbohydrates such as cellulose and starch are made from the glucose. Light from the sun is absorbed by chlorophyll and this is converted to the energy necessary to biosynthesize carbohydrates
The term carbohydrate was applied originally to monosaccharides, in recognition of the fact that their empirical composition can be expressed as Cx(H2O)y. Later structural studies revealed that these compounds were not hydrates but the term carbohydrate persists.
Carbohydrates are generally classed as either simple or complex. Simple sugars, or monosaccharides, are carbohydrates that can’t be converted into smaller subunits by hydrolysis. Complex carbohydrates are made of two (disaccharides) or more (oligosaccharides, polysaccharides) simple sugars linked together by acetal (glycosidic) bonds and can be split into the former by hydrolysis.
condensed structural formulas → kondenzirane strukturne formule
Condensed structural formulas are shortened and easier layout of structural formulas of organic compounds (butane, CH3(CH2)2CH3).
chiral centre → kiralno središte
Chiral centre in organic chemistry is most often an asymmetrically substituted carbon atom (C*).
Citing this page:
Generalic, Eni. "Organsko otapalo." Croatian-English Chemistry Dictionary & Glossary. 29 June 2022. KTF-Split. {Date of access}. <https://glossary.periodni.com>.
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