CHEMISTRY GLOSSARY
saturated fat → zasićena mast
Saturated fats are fats in foods that are solid at room temperature. They come chiefly from animal sources (beef, whole-milk dairy products, dark meat poultry) but also from tropical vegetable oils (coconut, palm).
Schellbach’s burette → Schellbachova bireta
When colourless liquids are used, parallax mistake is avoided by use of Schellbach’s burette. On the inside wall opposite to graduation scale it has a melted in ribbon from milky glass in the middle of which a blue line is found. The level of liquid is now spotted very easily because of light breaking in the meniscus blue line now looks like a double spike.
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).
Citing this page:
Generalic, Eni. "Kuglični mlin." Croatian-English Chemistry Dictionary & Glossary. 29 June 2022. KTF-Split. {Date of access}. <https://glossary.periodni.com>.
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