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.

superfluid helium    →   superfluidni helij

Superfluidity in helium-4 was discovered in 1938 by the Soviet physicist Pyotr Leonidovich Kapitsa. Helium-4 exhibits superfluidity when it is cooled below 2.18 K (-270.97 C), which is called the lambda (λ) point. At these temperatures, helium-4 exhibits the characteristics of two distinct fluids, one of which appears to flow without friction. An extensive series of experiments showed that in this state of helium, called helium II (He II), there is an apparent enormous rise in heat conductivity, at an increase rate of about three million. Another unusual property of He II is its mobile, rapid flow through capillaries or over the rim of its containment vessel as a thin film that exhibits no measurable viscosity and appears unaffected by the forces of gravity or evaporation and condensation.

unequal-arm balance    →   vaga s različitim krakovima

The lever principle on which these scales are constructed is based on the law of physics that at equilibrium the force applied at one end of the lever multiplied by the length of the arm (distance from the fulcrum to the point where the force is applied) must be equal to the product of the force acting at the opposite end of the lever and the length of the other arm.

The unequal-arm balance is preferred for work when large amounts are to be weighed.

Schrotter apparatus for determination of CO2    →   Schrotterova aparatura za određivanje CO2

Schrötter decomposition apparatus (Schrötter's alkalimeter) is used to determining the carbonate content in samples of limestone, gypsum, dolomite, or baking powder by loss of weight. The apparatus is named after the Austrian chemist Anton Schrötter von Kristelli (1802-1875), who devised it in 1871. The size of the filled apparatus (apparatus is 16 cm high) is such that it weights less than 75 g, and can be placed on the pan of an analytical balance.

Procedure: Weigh about 0.5 g of the powdered carbonate sample and introduce it into the decomposition flask C. Pour into the drying tube A 2-3 mL of concentrated sulphuric acid (H₂SO₄), and to the dropping funnel B add about 10-15 mL of hydrochloric acid (w(HCl) = 15 %). Weigh the whole apparatus. Open the upper taps of both parts and allow the hydrochloric acid from B to run slowly down on to the powdered sample. The evolved CO₂ escapes through the strong sulphuric acid and is thus thoroughly dried. When further addition of acid produces no more evolution of CO₂, warm the apparatus up to 80 °C so as to expel the CO₂ from the solution. Connect the upper tap of the drying tube A to a water pump and draw a slow current of air through the apparatus until completely cool. Open the upper taps for a moment to equalize the internal and external pressure and weight the apparatus again. The weight loss is equal to the weight of carbon dioxide liberated from the carbonates.