CHEMISTRY GLOSSARY

enthalpy    →   entalpija

Enthalpy (H) is a thermodynamic property of a system defined by

where U is the internal energy of the system, p its pressure, and V its volume. J.W. Gibbs put the concept of an ensemble forward in 1902. In a chemical reaction carried out in the atmosphere the pressure remains constant and the enthalpy of reaction (ΔH), is equal to

For an exothermic reaction ΔH is taken to be negative.

ideal gas    →   idealni plin

Ideal gas is a gas in which there is complete absence of cohesive forces between the component molecules; the behaviour of such a gas can be predicted accurately by the ideal gas equation through all ranges of temperature and pressure. The concept is theoretical, since no actual gas meets the ideal requirement.

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.

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).

fugacity    →   fugacitet

Fugacity (f) is a thermodynamic function used in place of partial pressure in reactions involving real gases and mixtures. For a component of a mixture, it is defined by

where μ is the chemical potential.

The fugacity of a gas is equal to the pressure if the gas is ideal. The fugacity of a liquid or solid is the fugacity of the vapour with which it is in equilibrium. The ratio of the fugacity to the fugacity in some standard state is the activity.

irreversible process    →   ireverzibilni proces

If a system is taken from one state to another but cannot be brought back to the same initial state, then the process is called irreversible. Some examples are free expansion of a gas; dissipation of energy due to friction, or the mixing of two gases or liquids etc.

kinetic theory    →   kinetička teorija

Kinetic theory explains the behaviour of solids, liquids and gases and their state changes dependable upon motion of particles they are made of.

liquid crystal    →   tekući kristal

Liquid crystals or crystalline liquids are a physical state between crystals and melts. The liquid crystalline phase - the so-called mesophase - is formed at the melting point. The most important (usable) mesophases are nematic, cholesteric and smectic phase, having different molecular orientations.

gallium    →   galij

Gallium was discovered by Lecoq de Boisbaudran (France) in 1875. The origin of the name comes from the Latin word Gallia meaning France. It is soft, blue-white metal. Stable in air and water. Reacts violently with chlorine and bromine. Gallium is found throughout the crust in minerals like bauxite, germanite and coal. Used in semiconductor production. It us used in making LED’s (light-emitting diodes) and GaAs laser diodes.

gas liquefying    →   ukapljivanje plinova

In order to achieve transition of a gas into liquid state it is necessary to lower its temperature, or decrease its volume, or increase its pressure. Above the critical temperature it is impossible to liquefy a gas. When liquefying a gas by Linde’s procedure, dampening or Joule-Thomson’s effect is used. First, the compressed air from the compressor is cooled with cooling water, the cooled air expands at a lower pressure in the dampening valve at which it cooled. The cooled air now returns to the compressor, cooling down the expanding air. By repeating this process the air is cooled enough to transit to the liquid state.