CHEMISTRY GLOSSARY

detergent    →   deterdžent

Detergent is a substance added to water to improve its cleaning properties. Although water is a powerful solvent for many compounds, it will not dissolve grease and natural oils. Detergents are compounds that cause such nonpolar substances to go into solution in water. Soap is the original example, owing its action to the presence of ions formed from long-chain fatty acids ion (e.g. stearat ion, CH₃(CH₂)₁₆COO^-).

glyceride    →   glicerid

Glycerides are esters of glycerol (propane-1,2,3-triol) with fatty acids, widely distributed in nature. They are by a long-established custom subdivided into triglycerides, 1,2- or 1,3-diglycerides, and 1- or 2- monoglycerides, according to the number and positions of acyl groups.

hydrophobic    →   hidrofoban

Hydrophobic is antagonistic to water, incapable of dissolving in water. This property is characteristic of oils, fats, waxes, and many resins.

lecithin    →   lecitin

Lecithin is the popular name for a naturally occurring mixture of phospholipids (phosphatides) which is obtained from seeds (soybeans) and is used as a dispersing agent for fats. Lecithin is admitted by the EU as a food additive, designated by E number E322.

ester    →   ester

Esters are organic compounds formed by a reaction between alcohol and acids. Esters formed from carboxylic acids have the general formula RCOOR’. Triesters, molecules containing three ester groups, occur in nature as oils and fats.

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).

ligroine    →   ligroin

Ligroine is a petroleum derivative with the boiling point from 6 °C-90 °C similar to petroleum ether. It is nonpolar. It is used as a solvent for fats, resins and latex.

lipase    →   lipaza

Lipase is an enzyme, secreted by the pancreas and the glands of the small intestine that breaks down fats into glycerol and fatty acids during digestion.

lipids    →   lipidi

Lipids are a loosely defined term for substances of biological origin that are soluble in nonpolar solvents. They consist of saponifiable lipids, such as glycerides (fats and oils) and phospholipids, as well as nonsaponifiable lipids, principally steroids.

lipophility    →   lipofilnost

Lipophility is an affinity for fats, oils or other lipids.