CHEMISTRY GLOSSARY

mercury    →   živa

Mercury has been known since ancient times. The origin of the name comes from the Latin word hydrargyrum meaning liquid silver. It is heavy, silver-white metal, liquid at ordinary temperatures. Stable in air and water. Unreactive with alkalis and most acids. Gives off poisonous vapour. Chronic cumulative effects. Mercury only rarely occurs free in nature. The chief ore is cinnabar or mercury sulfide (HgS). Used in thermometers, barometers and batteries. Also used in electrical switches and mercury-vapour lighting products.

nerve poison    →   živčani bojni otrov

Nerve poison (nerve gas, agents) have had an entirely dominant role since the Second World War. Nerve poisons acquired their name because they affect the transmission of nerve impulses in the nervous system. All nerve poisons belong chemically to the group of organo-phosphorus compounds. They are stable and easily dispersed, highly toxic and have rapid effects both when absorbed through the skin and via respiration. Nerve poisons can be manufactured by means of fairly simple chemical techniques. The raw materials are inexpensive and generally readily available.

The most important nerve agents included in modern chemical weapons arsenals are:

Nerve poisons are colorless, odorless, tasteless liquids of low volatility. Antidotes are atropine sulfate and pralidoxime iodide.

omega-3 fatty acids    →   omega-3 masne kiseline

Omega-3 fatty acids are polyunsaturated fatty acids, meaning they contain more than one double bond. The name omega-3 indicates that the first double bond occurs on the third carbon atom (n-3) from the methyl (-CH₃) end of the molecule (omega position). The three main omega-3 fatty acids are alpha-linolenic acid (ALA, 18:3n-3), eicosapentaenoic acid (EPA, 20:5n-3), and docosahexaenoic acid (DHA, 22:6n-3). ALA comes from plants. EPA and DHA come from fish.

Similarly, the first double bond in omega-6 fatty acids is located between the sixth and seventh carbon atom (n-6) from the methyl end of the fatty acid (omega end).

valine    →   valin

Valine is hydrophobic amino acids with aliphatic side chain. It is a member of the branched-chain amino acid family, along with leucine and isoleucine. Valine differs from threonine by replacement of the hydroxyl group with a methyl substituent, but they are of roughly the same shape and volume. The nonpolar hydrophobic amino acids tend to cluster together within proteins, stabilizing protein structure by means of hydrophobic interactions. Valine is an essential amino acid, which means that it cannot be synthesized in the body and must be obtained through dietary sources.

• Abbreviations: Val, V
• IUPAC name: 2-amino-3-methylbutanoic acid
• Molecular formula: C₅H₁₁NO₂
• Molecular weight: 117.15 g/mol