CHEMISTRY GLOSSARY

invert sugar    →   invertni šećer

Invert sugar is a mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose (saccharose). The name stemming from the fact that it rotates of plane polarized light in the opposite direction of sucrose. Sucrose is dextrorotatory - it rotates polarized light clockwise ([α]_D = +66.5°). Invert sugar rotates the plane of the polarized light counterclockwise ([α]_D = -22°) due to the strongly levorotatory nature of fructose ([α]_D = -92°).

Homemade artificial honey (invert sugar syrup): Dissolve two parts of household sugar (1 kg) with stirring in one part of water (0.5 kg) in a saucepan over low heat. Add 1 g of citric acid or the juice of one lemon to the mixture. Bring the ingredients to a slow boil. It can take anywhere between 15 minutes to 1 hour. The end result is sticky, golden syrup. Let it sit at room temperature until it is cool.

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).

agar    →   agar

Agar, also called agar-agar, is an extract of certain species of red algae (of the Gelidium and Gracilaria genera) that is used as a gelling agent in microbiological culture media, foodstuffs, medicine, and cosmetic. The predominant component of agar is agarose, a polysaccharide made up of subunits of the sugar galactose.

artificial honey    →   umjetni med

Artificial honey is the old synonym for invert sugar syrup.

caramel    →   karamel

Caramel is a dark brown substance made from sugar, used to colour and flavour food, added to some liqueur as a colouring agent.

carbohydrate    →   ugljikohidrat

Carbohydrates (often called carbs for short) are polyhydroxy aldehydes or ketones, or substances that yield such compounds on hydrolysis. They are also known as saccharides, a term derived from the Latin word saccharum for sugar. Carbohydrates are the most abundant class of compounds in the biological world, making up more than 50 % of the dry weight of the Earth’s biomass. Every type of food we eat can have its energy traced back to a plant. Plants use carbon dioxide and water to make glucose, a simple sugar, in photosynthesis. Other carbohydrates such as cellulose and starch are made from the glucose. Light from the sun is absorbed by chlorophyll and this is converted to the energy necessary to biosynthesize carbohydrates

The term carbohydrate was applied originally to monosaccharides, in recognition of the fact that their empirical composition can be expressed as C_x(H₂O)_y. Later structural studies revealed that these compounds were not hydrates but the term carbohydrate persists.

Carbohydrates are generally classed as either simple or complex. Simple sugars, or monosaccharides, are carbohydrates that can’t be converted into smaller subunits by hydrolysis. Complex carbohydrates are made of two (disaccharides) or more (oligosaccharides, polysaccharides) simple sugars linked together by acetal (glycosidic) bonds and can be split into the former by hydrolysis.

carbonization    →   karbonizacija

Carbonization begins when you heat organic substances like wood, sugar or meat with no presence of air; they go black because of secreted carbon.

fermentation    →   fermentacija

Fermentation is a class of biochemical reactions that break down complex organic molecules (such as carbohydrates) into simpler materials (such as ethanol, carbon dioxide, and water). Fermentation reactions are catalyzed by enzymes.

invertase    →   invertaza

Invertase (sucrase, saccharase, beta-fructofuranosidase) is an enzyme present in yeast and in the intestinal juice of animals that catalyze the hydrolysis of table sugar (sucrose, saccharose) to the simple sugars, glucose and fructose. This equimolar mixture of glucose and fructose is called invert sugar.

lactase    →   laktaza

Lactase is an enzyme that catalyzes the hydrolysis of the disaccharide lactose (milk sugar) to the simple sugars glucose and galactose. Lactose intolerance is the inability to digest lactose. Symptoms can include abdominal pain, abdominal bloating, gas, diarrhea, and nausea.