CHEMISTRY GLOSSARY

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).

fatty acid    →   masna kiselina

Fatty acids are aliphatic monocarboxylic acids characterized by a terminal carboxyl group (R-COOH). The higher members of this series of acids occur in nature in the combined form of esters of glycerol (fats), and hence all acids of this family are called fatty acids. Natural fatty acids commonly have a chain of 4 to 28 carbons (usually unbranched and even-numbered), which may be saturated or unsaturated. The most important of saturated fatty acids are butyric (C4), lauric (C12), palmitic (C16), and stearic (C18). The most common unsaturated acids are oleic, linoleic, and linolenic (all C18).

The physical properties of fatty acids are determined by the chain length, degree of unsaturation, and chain branching. Short-chain acids are pungent liquids, soluble in water. As the chain length increases, melting points are raised and water-solubility decreases. Unsaturation and chain branching tend to lower melting points.

unhydrate    →   nehidrat

Unhydrate is a salt that does not contain crystal water, unhydrated salt.

valence    →   valencija

Valence is the charge on an ion based on the number of electrons transferred or shared within a specific structure. For example, in H₂O, oxygen has a valence of 2, carbon in CH₄ has a valence of four.

vitamin    →   vitamin

The name vitamin is obtained from vital amines as it was originally thought that these substances were all amines. This is now known not to be true as vitamins have a range of structures. The body requires a small amout of vitamins, but any deficiency leads to metabolic and physical disorders.

volt    →   volt

Volt (V) is the SI derived unit of electric potential. One volt is the difference of potential between two points of an electric conductor when a current of 1 ampere flowing between those points dissipates a power of 1 watt. It was named after the Italian physicist Alessandro Volta (1745-1827).

ferrite    →   ferit

Ferrites are ceramic materials of the nominal formula MO·Fe₂O₃, where M is a divalent metal (Co, Mn, NI, or Zn). The ferrites show either ferrimagnetism or ferromagnetism, but are not electrical conductors, and they are used in high-frequency circuits as magnetic cores, in rectifiers on memory and record tapes, and various related uses in radio, television, radar, computers, and automatic control systems.

Fischer-Tropsch process    →   Fischer-Tropschov postupak

Fischer-Tropsch process is an industrial method of making hydrocarbon fuels from carbon monoxide and hydrogen. The process was introduced in 1933. and used by Germany in World War II. to produce motor fuel. Hydrogen and carbon monoxide are mixed in the ratio 2:1 (water gas was used with added hydrogen) and passed at 200 °C over a nickel or cobalt catalyst. The resulting hydrocarbon mixture can be separated into a higher-boiling fraction for Diesel engines and a lower-boiling petrol fraction. The petrol fraction contains a high proportion of straight-chain hydrocarbons and has to be reformed for use in motor fuel. Alcohols, aldehydes, and ketones are also present. The process is also used in the manufacture of SNG from coal. It is named after the German chemist Franz Fischer (1852-1932) and the Czech Hans Tropsch (1839-1935).

flammable limit    →   granica zapaljivosti

Flammable limits refer to the conditions under which a mixture of a flammable material and air may catch fire or explode. When vapour s of a flammable or combustible liquid are mixed with air in the proper proportions in the presence of a source of ignition, rapid combustion or an explosion can occur. The proper proportion is called the flammable range and is also often referred to as the explosive range. The flammable range includes all concentrations of flammable vapour or gas in air, in which a flash will occur or a flame will travel if the mixture is ignited.

The lower flammable limit (LEL) or the lower explosive limit is the lowest concentration of a flammable vapour or gas in air that will propagate a flame from an ignition source. The upper flammable limit (UEL) or the upper explosive limit is the highest concentration of a flammable vapour or gas in air that will propagate a flame from an ignition source. Any concentration between these limits can ignite or explode.

fossil fuel    →   fosilno gorivo

Fossil fuels (coal, oil, and natural gas) are the fuels used by man as a source of energy. They are formed from the remains of living organisms and all have a high carbon or hydrogen content. They have value as fuels on the exothermic oxidation of carbon to form carbon dioxide

and the oxidation of hydrogen to form water