CHEMISTRY GLOSSARY

latent heat    →   latentna toplina

Latent heat (L) is the quantity of heat absorbed or released when a substance changes its physical phase at constant temperature (e.g. from solid to liquid at the melting point or from liquid to gas at the boiling point).

energy    →   energija

Energy (E, U) is the characteristic of a system that enables it to do work. Like work itself, it is measured in joules (J).

The internal energy of a body is the sum of the potential energy and the kinetic energy of its component atoms and molecules.

Potential energy is the energy stored in a body or system as a consequence of its position, shape, or state (this includes gravitation energy, electrical energy, nuclear energy, and chemical energy).

Kinetic energy is the energy of motion and is usually defined as the work that will be done by a body possessing the energy when it is brought to rest. For a body of mass m having a speed v, the kinetic energy is mv²/2. Kinetic energy is most clearly exhibited in gases, in which molecules have much greater freedom of motion than in liquids and solids.

In an isolated system energy can be transferred from one form to another but the total energy of the system remains constant.

enthalpy    →   entalpija

Enthalpy (H) is a thermodynamic property of a system defined by

where U is the internal energy of the system, p its pressure, and V its volume. J.W. Gibbs put the concept of an ensemble forward in 1902. In a chemical reaction carried out in the atmosphere the pressure remains constant and the enthalpy of reaction (ΔH), is equal to

For an exothermic reaction ΔH is taken to be negative.

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).

liquid crystal    →   tekući kristal

Liquid crystals or crystalline liquids are a physical state between crystals and melts. The liquid crystalline phase - the so-called mesophase - is formed at the melting point. The most important (usable) mesophases are nematic, cholesteric and smectic phase, having different molecular orientations.

equilibrium constant    →   konstanta ravnoteže

The equilibrium constant (K) was originally introduced in 1863 by Norwegian chemists C.M. Guldberg and P. Waage using the law of mass action. For a reversible chemical reaction represented by the equation

chemical equilibrium occurs when the rate of the forward reaction equals the rate of the back reaction, so that the concentrations of products and reactants reach steady-state values.

The equilibrium constant is the ratio of chemical activities of the species A, B, C, and D at equilibrium.

To a certain approximation, the activities can be replaced by concentrations.

For gas reactions, partial pressures are used rather than concentrations

The units of K_p and K_c depend on the numbers of molecules appearing in the stoichiometric equation (a, b, c, and d).

The value equilibrium constant depends on the temperature. If the forward reaction is exothermic, the equilibrium constant decreases as the temperature rises. The equilibrium constant shows the position of equilibrium. A low value of K indicates that [C] and [D] are small compared to [A] and [B]; i.e. that the back reaction predominates.

The equilibrium constant is related to Δ_rG°, the standard Gibbs free energy change in the reaction, by

melt    →   talina

Melt is the liquid aggregate state of metals and alloys

molar enthalpy of evaporation    →   molarna entalpija isparavanja

Molar enthalpy of evaporation (Δ_l ^gH) is a change of enthalpy during evaporation divided by molarity of a liquid, and is equal to the heat energy spent when the evaporation is conducted under constant pressure, Δ_l ^gH=Q.

molar enthalpy of melting    →   molarna entalpija taljenja

Molar enthalpy of melting (Δ_s ^lH) is a change of enthalpy during melting divided by the molarity of a solid matter, and is equal to the energy used when melting is conducted under constant pressure.

mutagenic substance    →   mutagena tvar

Mutagenic substances are substances that cause mutation, a change in inheritable properties of an organism.