CHEMISTRY GLOSSARY

enzyme    →   enzim

Enzyme is a protein that acts as a catalyst in biochemical reactions. Each enzyme is specific to a particular reaction or a group of similar reactions. Many require the association of certain nonprotein cofactors in order to function. The molecule undergoing a reaction (the substrate) binds to a specific active site on the enzyme molecule to form a short-lived intermediate: this greatly increases (by a factor of up to 10²⁰) the rate at which the reaction proceeds to form the product.

activator    →   aktivator

Activator is a substance that increases the activity of a catalyst; for example, a substance that - by binding to an allosteric site on an enzyme - enables the active site of the enzyme to bind to the substrate.

active site    →   aktivno mjesto

Active site is a pocket or crevice on an enzyme molecule that fits reactant molecules like a hand in a glove. The active site lowers the activation energy for reaction

amino acids    →   aminokiseline

Amino acids are compounds containing both a carboxylic acid group (-COOH) and an amino group (-NH₂ ). The most important are the α-amino acids, in which the -NH₂ group in attached to the C atom adjacent to the -COOH group. In the β-amino acids, there is an intervening carbon atom.

aspartic acid    →   asparaginska kiselina

Aspartic acid is an electrically charged amino acids with acidic side chains. As a group the charged amino acids are relatively abundant and are generally located on the surface of the protein. Aspartic acid and glutamic acid play important roles as general acids in enzyme active centers, as well as in maintaining the solubility and ionic character of proteins. Aspartic acid (sometimes referred to as asparate depending on pH) is non-essential in mammals, being produced from oxaloacetate by transamination.

• Abbreviations: Asp, D
• IUPAC name: 2-aminobutanedioic acid
• Molecular formula: C₄H₇NO₄
• Molecular weight: 133.10 g/mol

blanching    →   blanširanje

1. Blanching is a heat treatment of foodstuffs to partially or completely inactivate the naturally occurring enzymes prior to freezing.

2. Blanching is a washing process for coins cleaning. The black surface layer of cupric oxide is removing by dipping the coins in hot dilute sulphuric acid (w(H₂SO₄) = 10 %).

carboanhidrase    →   karboanhidraze

Carboanhidrase is an enzyme that catalyzes creation or decomposition of carbonic acid, regulates proportion of carbon dioxide and carbonic acid in the blood plasma.

catalase    →   katalaza

Catalase is an enzyme which catalyzes the breakdown of hydrogen peroxide in the body into oxygen and water.

dehydrogenation    →   dehidrogenacija

Dehydrogenation is a chemical reaction in which hydrogen is removed from a compound. Dehydrogenation of organic compounds converts single carbon-carbon bonds into double bonds. It is usually affected by means of a metal catalyst or in biological systems by enzyme dehydrogenases.

epimerization    →   epimerizacija

Epimerization is an interconversion of epimers. If the conversion of one epimer to another is catalyzed by an enzyme, the enzyme is an epimerase.