CHEMISTRY GLOSSARY

acetylene    →   acetilen

Acetylene (ethyne) is a colourless unstable gas, C₂H₂, with a characteristic sweet odour. It is lighter than air, easily soluble in acetone (propanone) and it is explosive under high pressure.

beryllium    →   berilij

Beryllium was discovered by Friedrich Wöhler (Germany) and independently by A. B. Bussy (France) in 1828. The origin of the name comes from the Greek word beryllos meaning mineral beryl; also called glucinium from the Greek word glykys meaning sweet. It is steel-grey metal. It resists attack by concentrated nitric acid, has excellent thermal conductivity and is nonmagnetic. At ordinary temperatures, it resists oxidation in air. Beryllium and its salts are toxic and should be handled with the greatest of care. Beryllium is found mostly in minerals like beryl [AlBe₃(Si₆O₁₈)] and chrysoberyl (Al₂BeO₄). Pure beryllium is obtained by chemically reducing beryl mineral. Also by electrolysis of beryllium chloride. Its ability to absorb large amounts of heat makes it useful in spacecraft, missiles, aircraft, etc. Emeralds are beryl crystals with chromium traces giving them their green colour.

fructose    →   fruktoza

Fructose (fruit sugar) is a ketohexose (a six-carbon ketonic sugar), which occurs in sweet fruits and honey. Glucose and fructose have the same molecular formula, C₆H₁₂O₆, but have different structures. Pure, dry fructose is a very sweet, white, odorless, crystalline solid. Fructose is one of the sweetest of all sugars and is combined with glucose to make sucrose, or common table sugar. An older common name for fructose is levulose, after its levorotatory property of rotating plane polarized light to the left (in contrast to glucose which is dextrorotatory). The polysaccharide inulin is a polymer of fructose.

high fructose corn syrup    →   visoko fruktozni kukuruzni sirup

High fructose corn syrup (HFCS) is commonly used in place of sugar in foods and drinks. Corn starch is hydrolyzed to glucose, which is then treated with glucose isomerase to produce a fructose-rich mixture. HFCS is available in a number of forms, named according to the percentage of fructose they contain, HFCS-55 for instance contains 55 % fructose and 45 % glucose. The enhanced sweetness, low cost and ease of use are the main reasons why manufacturers now prefer to use high fructose corn syrup instead of sugar.

honey    →   med

Honey is a sweet, amber colored, viscous fluid produced by honeybees from the nectar of flowers. It is composed primarily of fructose (about 40 %), glucose (about 35 %), and water (up to 20 %). In addition, honey contains sucrose, maltose, trisaccharides, and small amounts of minerals, vitamins, and enzymes.

glucose    →   glukoza

Glucose (grape sugar, blood sugar), C₆H₁₂O₆, is an aldohexose (a monosaccharide sugar having six carbon atoms and an aldehyde group). An older common name for glucose is dextrose, after its dextrorotatory property of rotating plane polarized light to the right. Glucose in free (in sweet fruits and honey) or combined form (sucrose, starch, cellulose, glycogen) is is probably the most abundant organic compound in nature. During the photosynthesis process, plants use energy from the sun, water from the soil and carbon dioxide gas from the air to make glucose. In cellular respiration, glucose is ultimately broken down to yield carbon dioxide and water, and the energy from this process is stored as ATP molecules (36 molecules of ATP across all processes).

Naturally occurring glucose is D isomers (OH group on the stereogenic carbon farthest from the aldehyde group, C-5, is to the right in the Fischer projection). Although often displayed as an open chain structure, glucose and most common sugars exist as ring structures. In the α form, the hydroxyl group attached to C-1 and the CH₂OH attached to C-5 are located on opposite sides of the ring. β-glucose has these two groups on the same side of the ring. The full names for these two anomers of glucose are α-D-glucopyranose and β-D-glucopyranose.

sucrose    →   saharoza

Sucrose (saccharose), or ordinary table sugar, is a disaccharide in which α-D-glucopyranose and β-D-fructofuranose are joined at their anomeric carbons by a glycosidic bond. There are no hemiacetals remaining in the sucrose and therefore sucrose is not a reducing sugar and does not exhibit mutarotation. Sugar is a white crystalline sweet compound found in many plants and extracted from sugar cane and sugar beet. It is used as a sweetening agent in food and drinks. If heated to 200 °C, sucrose becomes caramel. When sucrose is hydrolyzed it forms an equimolar mixture of glucose and fructose. This mixture of monosaccharides is called invert sugar. Honeybees have enzymes called invertases that catalyze the hydrolysis of sucrose. Honey, in fact, is primarily a mixture of glucose, fructose, and sucrose.

sugar    →   šećer

Sugar is any of a group of water-soluble carbohydrates of relatively low molecular weight and typically having a sweet taste. The group comprises mainly monosaccharides (glucose, fructose, galactose), disaccharides (sucrose, lactose, maltose), and trisaccharides (raffinose). Many monosaccharides and disaccharides fairly commonly found in nature bear names reflecting the source from which they were first isolated. For example, glucose is also known as grape sugar, lactose as milk sugar, and maltose as malt sugar. In everyday usage, the name is often used to refer specifically to sucrose (table sugar, cane sugar, beet sugar).

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.