CHEMISTRY GLOSSARY

deoxyribonucleic acid    →   dezoksiribonukleinska kiselina

Deoxyribonucleic acid (DNA) is a nucleic acid with 2-deoxy-D-ribose as the sugar in its nucleotides. DNA contains encoded genetic information, specifically templates for the synthesis of all of an organism’s proteins and enzymes.

DNA was first identified in the 1869 by Swiss chemist Friedrich Miescher (1844-1895). In 1953, American biologist James Dewey Watson (1928-) and English physicist Francis Harry Compton Crick (1916–2004) had discovered that DNA occurs in the cell as a double helix, with two long strands of the molecule wound around each other, and further that the chemical structure of the molecule dictates that adenine (A) always aligns or pairs with thymine (T), and cytosine (C) always pairs with guanine (G). It is this base pairing that allows DNA in a cell to copy itself, and transfer its information to a new cell. The diameter of the helix is 2.0 nm and there is a residue on each chain every 0.34 nm in the z direction. The angle between each residue on the same strand is 36°, so that the structure repeats after 10 residues (3.4 nm) on each strand.

disaccharide    →   disaharid

Disaccharides are compounds in which two monosaccharides are joined by a glycosidic bond. A glycosidic bond to the anomeric carbon can be either α or β. For example, maltose, the disaccharide obtained by enzyme-catalyzed hydrolysis of starch, consists of two D-glucopyranose units joined by a 1,4’-α-glycoside bond. The "prime" superscript indicates that C-4 is not in the same ring as C-1. Unlike the other disaccharides, sucrose is not a reducing sugar and does not exhibit mutarotation because the glycosidic bond is between the anomeric carbon of glucose and the anomeric carbon of fructose.

maltose    →   maltoza

Maltose (malt sugar) is a disaccharide which is obtained with hydrolytic decomposition of starch in the presence of enzyme amylase. Maltose is composed of two glucose molecules linked by an α(1→4)-glycosidic linkage. Maltose has an alpha acetal.

molasses    →   melasa

Molasses is a thick brown liquid, byproduct while producing sugar. It is used for the production of ethanol, rum and concentrated stock food.

ptyalin    →   ptijalin

Ptyalin is an older name for saliva enzyme amilase which razes starch and turns it into sugar.

Fehling’s test    →   Fehlingova otopina

Fehling’s test is a chemical test to detect reducing sugars and aldehydes in a solution, devised by the German chemist Hermann Christian von Fehling (1812-1885). Fehling’s solution consists of Fehling’s A (copper(II) sulphate solution) and Fehling’s B (sodium tartarate solution), equal amounts of which are added to the test solution. After boiling, a positive result is indicated by the formation of a brick-red precipitate of copper(I) oxide. Methanal, being a strong reducing agent, also produces copper metal; ketones do not react. The test is now rarely used, having been replaced by Benedict’s test.

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.

glycon    →   glikon

Glycon (glycone) is the sugar component of the glycoside. The link between the glycon and aglycon is known as glycosidic bond.

glycosidic bond    →   glikozidna veza

Glycosidic bond ia a bond between the glycosyl group, the structure obtained by removing the hydroxy group from the hemiacetal function of a monosaccharide, and the -OR group (which itself may be derived from a saccharide and chalcogen replacements thereof (RS–, RSe–). The terms N-glycosides and C-glycosides are misnomers and should not be used. The glycosidic bond can be α or β in orientation, depending on whether the anomeric hydroxyl group was α or β before the glycosidic bond was formed and on the specificity of the enzymatic reaction catalyzing their formation. Once the glycosidic bond is formed, the anomeric configuration of the ring is locked as either α or β. Specific glycosidic bonds therefore may be designated α(1→4), β(1→4), α(1→6), and so on. Cellulose is formed of glucose molecules linked by β(1→4)-glycosidic bonds, whereas starch is composed of α(1→4)-glycosidic bonds.

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.