CHEMISTRY GLOSSARY

reforming    →   reforming

Reforming is a thermal or catalytic refining process in which the hydrocarbon molecules of petroleum are rearranged to improve its octane number; the resulting product is used in blending high-octane petrol.

regeneration    →   regeneracija

Regeneration is the process of restoring an ion exchange medium to a usable state after exhaustion. The cation exchanger is normally regenerated with hydrochloric acid and the anion exchanger with sodium hydroxide.

electron    →   elektron

The electron is an elementary particle with a negative electric charge of (1.602 189 2±0.000 004 6)×10^-19 C and a mass of 1/1837 that of a proton, equivalent to (9.109 534±0.000 047)×10^-31 kg.

In 1897 the British physicist Joseph John (J.J.) Thomson (1856-1940) discovered the electron in a series of experiments designed to study the nature of electric discharge in a high-vacuum cathode-ray tube. Thomson interpreted the deflection of the rays by electrically charged plates and magnets as evidence of bodies much smaller than atoms that he calculated as having a very large value for the charge to mass ratio. Later he estimated the value of the charge itself.

Electrons are arranged in from one to seven shells around the nucleus; the maximum number of electrons in each shell is strictly limited by the laws of physics (2n²). The outer shells are not always filled: sodium has two electrons in the first shell (2×1² = 2), eight in the second (2×2² = 8), and only one in the third (2×3² = 18). A single electron in the outer shell may be attracted into an incomplete shell of another element, leaving the original atom with a net positive charge. Valence electrons are those that can be captured by or shared with another atom.

Electrons can be removed from the atoms by heat, light, electric energy, or bombardment with high-energy particles. Decaying radioactive nuclei spontaneously emit free electrons, called β particles.

enzyme    →   enzim

Enzyme is a protein that acts as a catalyst in biochemical reactions. Each enzyme is specific to a particular reaction or a group of similar reactions. Many require the association of certain nonprotein cofactors in order to function. The molecule undergoing a reaction (the substrate) binds to a specific active site on the enzyme molecule to form a short-lived intermediate: this greatly increases (by a factor of up to 10²⁰) the rate at which the reaction proceeds to form the product.

resolution    →   rezolucija

Resolution is a process by which a racemic mixture is separated into its two pure enantiomers.

reverse osmosis    →   reverzna osmoza

Reverse osmosis is the method used for obtaining freshwater from saltwater. The process uses a semi-permeable membrane through which pure water and not the salts will pass. The saltwater must be pressurised to approximately 25 bar, which makes it operationally expensive to produce large quantities of fresh water by this method.

saponification    →   saponifikacija

Saponification is a proces of hydrolysis of esters using hot sodium hydroxide solution to produce the salt of a carboxylic acid. Saponification usually refers to the hydrolysis of esters of fatty acids to manufacture soaps.

soldering    →   lemljenje

Soldering is a process of joining metallic surfaces with solder without melting the base material.

solvation    →   solvatacija

Solvation is the process by which solvent molecules surround and interact with solute ions or molecules.

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).