CHEMISTRY GLOSSARY

siemens    →   simens

Siemens (S) is the SI derived unit of of electrical conductance of a conductor in which a current of one ampere is produced by an electrical potential difference of one volt (S = A·V^-1 = Ω^-1). The unit was named after the German scientist Ernst Werner von Siemens (1816-1892).

electronegativity    →   elektronegativnost

Electronegativity is a parameter originally introduced by L. Pauling which describes, on a relative basis, the power of an atom to attract electrons. For example, in hydrogen chloride, the chlorine atom is more electronegative than the hydrogen and the molecule is polar, with a negative charge on the chlorine atom.

There are various ways of assigning values for the electronegativity of an element. Pauling electronegativities are based on bond dissociation energies using a scale in which fluorine, the most electronegative element, has the value 4 and francium, the lowest electronegative element, has the value 0.7.

ether    →   eter

Ethers are organic compounds with a formula R-O-R, where R is not equal to H. They may be derived from alcohols by elimination of water, but the major method is catalytic hydration of olefins. They are volatile highly flammable compounds; when containing peroxides they can detonate on heating. The term ether is often used synonymously with diethyl ether.

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).

synthesis    →   sinteza

Synthesis is a formation of a complex product from simpler reactants. For example, water can be synthesised from oxygen and hydrogen gas:

thermal pollution    →   toplinsko zagađenje

Thermal pollution is the increase in temperature of natural waters resulting from the discharge to these waters of hot effluents from industrial and power plants. The higher temperatures reduce the concentration of dissolved oxygen.

trituim    →   tricij

Tritium (heavy hydroegn) is a radioisotope of hydrogen with two neutrons and one proton in its nucleus.

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.

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.