CHEMISTRY GLOSSARY
starch → škrob
Starch (C6H10O5)x is a polysaccharide used by plants to stockpile glucose molecules. It is the major component of flour, potatoes, rice, beans, corn, and peas. Starch is a mixture of two different polysaccharides: amylose (about 20 %), which is insoluble in cold water, and amylopectin (about 80 %), which is soluble in cold water. Amylose is composed of unbranched chains of D-glucose units joined by α(1→4)-glycosidic linkages. Unlike amylose, which are linear polymers, amylopectin contains α(1→6)-glycoside branches approximately every 25 glucose units.
Starch digestion begins in the mouth via the action of amylase, a digestive enzyme present in saliva. The process is completed in the small intestine by the pancreatic amylase. The final products of starch digestion, glucose molecules, are absorbed into the intestinal bloodstream and transported to the liver. Like most enzymes, glycosidases are highly selective in their action. They hydrolyze only the α-glycoside links in starch and leave the β-glycoside links in cellulose untouched. Starch is important food stuff and is used in adhesives, and sizes, in laundering, pharmacy and medicine.
triols → trioli
Trihydric alcohols (i.e. Triols) are organic compounds containing three hydroxyl groups. The simplest trihydric alcohol is 1,2,3-propane-triol, CH2(OH)CH(OH)CH2(OH), which is also known as glycerol (from the Greek glykys meaning sweet) or glycerin. Glycerol is commercially produced by the hydrolysis of fats.
Glycerol is a by-product in the soap industry and is recovered by suitable means.
Citing this page:
Generalic, Eni. "Produkt." Croatian-English Chemistry Dictionary & Glossary. 29 June 2022. KTF-Split. {Date of access}. <https://glossary.periodni.com>.
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