prikaz prve stranice dokumenta Optimization of methylation method for analysis of fatty acids
No public access
master's thesis
Optimization of methylation method for analysis of fatty acids
Zagreb, Split: University of Zagreb, Faculty of Chemical Engineering and Technology, 2022. urn:nbn:hr:149:305706
Bogdan, Antoneta
University of Zagreb
Faculty of Chemical Engineering and Technology
University of Split
Faculty of Chemistry and Technology

Institutional repository: Repository of Faculty of Chemical Engineering and Technology University of Zagreb

Cite this document

Bogdan, A. (2022). Optimization of methylation method for analysis of fatty acids (Master's thesis). Zagreb: University of Zagreb, Faculty of Chemical Engineering and Technology; Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:149:305706

Bogdan, Antoneta. "Optimization of methylation method for analysis of fatty acids." Master's thesis, University of Zagreb, Faculty of Chemical Engineering and Technology; University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:149:305706

Bogdan, Antoneta. "Optimization of methylation method for analysis of fatty acids." Master's thesis, University of Zagreb, Faculty of Chemical Engineering and Technology; University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:149:305706

Bogdan, A. (2022). 'Optimization of methylation method for analysis of fatty acids', Master's thesis, University of Zagreb, Faculty of Chemical Engineering and Technology; University of Split, Faculty of Chemistry and Technology, accessed 25 August 2024, https://urn.nsk.hr/urn:nbn:hr:149:305706

Bogdan A. Optimization of methylation method for analysis of fatty acids [Master's thesis]. Zagreb: University of Zagreb, Faculty of Chemical Engineering and Technology; Split: University of Split, Faculty of Chemistry and Technology; 2022 [cited 2024 August 25] Available at: https://urn.nsk.hr/urn:nbn:hr:149:305706

A. Bogdan, "Optimization of methylation method for analysis of fatty acids", Master's thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, Zagreb; University of Split, Faculty of Chemistry and Technology, Split, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:149:305706

Metadata
TitleOptimization of methylation method for analysis of fatty acids
Title (croatian)Optimizacija metode metiliranja za analizu masnih kiselina
AuthorAntoneta Bogdan
MentorTomislav Bolanča (mentor)
Committee memberTomislav Bolanča (predsjednik povjerenstva)
Committee memberMatija Cvetnić (član povjerenstva)
Committee memberAna Lončarić Božić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Chemical Engineering and Technology
Zagreb
GranterUniversity of Split
Faculty of Chemistry and Technology
Split
Defense date and country2022-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Abstract
The fatty acids profile of castor oil was evaluated by gas chromatography (GC), with major focus on the optimum condition for the methylation of the fatty acids. Single, double, and triple methylation processes were studied with the heating time and concentration of obtained fatty acid methyl esters (FAMEs) observed. The result obtained showed that subsequent methylation resulted in lesser concentration of FAMEs obtained. In addition, generally for most methylation experiments carried out in this research, the results showed that the highest total yield of FAMEs was obtained by operating at 100°C for 40 minutes. The results that were obtained was compared with results in various literatures regarding the optimum conditions for highest conversion of fatty acids to methyl esters. The comparison showed that the operating temperature, time, fatty acids matrix, and methylation method influences the concentration of converted fatty acid derived from the process. Design of experiment was used in modelling the process. In addition, the analysis of variance (ANOVA) was successfully analyzed for the methylation process. At optimal conditions, R^2 obtained for the methylation of the fatty acids was 0.9702, which signifies excellent linearity. The equation that best describes the process was also obtained in terms of coded and actual factors respectively.
Abstract (croatian)
Profil masnih kiselina ricinusovog ulja evaluiran je plinskom kromatografijom (GC), s glavnim fokusom na optimalne uvjete za metiliranje masnih kiselina. Proučavani su procesi jednostrukog, dvostrukog i trostrukog metiliranja uz promatranje vremena zagrijavanja i koncentracije dobivenih metil estera masnih kiselina (FAME). Dobiveni rezultat pokazao je da je naknadno metiliranje rezultiralo manjom koncentracijom dobivenih FAME. Osim toga, općenito za većinu eksperimenata metiliranja provedenih u ovom istraživanju, rezultati su pokazali da je najveći ukupni prinos FAME dobiven radom na 100°C tijekom 40 minuta. Dobiveni rezultati uspoređeni su s različitim rezultatima u literaturi o optimalnim uvjetima za najveću konverziju masnih kiselina u metilne estere. Usporedba je pokazala da radna temperatura, vrijeme, matrica masnih kiselina i metoda metiliranja utječu na koncentraciju pretvorene masne kiseline izvedene iz procesa. U modeliranju procesa korišten je eksperimentalni dizajn. Osim toga, analiza varijance (ANOVA) uspješno je analizirana za proces metiliranja. U optimalnim uvjetima, R^2 dobiven za metiliranje masnih kiselina bio je 0,9702, što označava izvrsnu linearnost. Jednadžba koja najbolje opisuje proces također je dobivena u smislu kodiranih odnosno stvarnih faktora.
Keywords
Keywords (croatian)
Languageenglish
URN:NBNurn:nbn:hr:149:305706
Study programmeTitle: Chemical and environmental technology - graduate - university
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka kemijskog inženjerstva (magistar/magistra inženjer/inženjerka kemijskog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsClosed access
Terms of useLicence In copyright icon
Created on2023-04-05 10:11:00