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undergraduate thesis
Određivanje sadržaja masti u hrani za nesilice Soxhlet metodom
Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2018. urn:nbn:hr:182:045535
Nikolić, Marija Elena
Josip Juraj Strossmayer University of Osijek
Department of Chemistry
Department of Analytical, Organic and Applied Chemistry

Institutional repository: Repository of the Department of Chemistry, Osijek

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Nikolić, M. E. (2018). Određivanje sadržaja masti u hrani za nesilice Soxhlet metodom (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:045535

Nikolić, Marija Elena. "Određivanje sadržaja masti u hrani za nesilice Soxhlet metodom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2018. https://urn.nsk.hr/urn:nbn:hr:182:045535

Nikolić, Marija Elena. "Određivanje sadržaja masti u hrani za nesilice Soxhlet metodom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2018. https://urn.nsk.hr/urn:nbn:hr:182:045535

Nikolić, M. E. (2018). 'Određivanje sadržaja masti u hrani za nesilice Soxhlet metodom', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:182:045535

Nikolić ME. Određivanje sadržaja masti u hrani za nesilice Soxhlet metodom [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2018 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:182:045535

M. E. Nikolić, "Određivanje sadržaja masti u hrani za nesilice Soxhlet metodom", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:182:045535

Metadata
TitleOdređivanje sadržaja masti u hrani za nesilice Soxhlet metodom
Title (english)Determination of fat content in hens feed using Soxhlet method
AuthorMarija Elena Nikolić
MentorOlivera Galović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
Department of Chemistry
(Department of Analytical, Organic and Applied Chemistry)
Osijek
Defense date and country2018-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Analytic Chemistry
Abstract
Masti su organski spojevi koji pripadaju široj skupini spojeva zvanim lipidi. Pripadaju skupini spojeva koji su topivi u organskim otapalima. Esteri su glicerola i viših masnih kiselina pa se nazivaju i trigliceridima. Masti utječu na razinu kolesterola u krvi. Zasićene te trans masne kiseline, iako pripadaju nezasićenim masnim kiselinama, povećavaju udio „lošeg“ kolesterola, LDL (eng. Low Density Lipoprotein) kolesterol te u isto vrijeme snižavaju udio „dobrog“ kolesterola, HDL (eng. High Density Lipoprotein) kolesterol. Mono i polinezasićene masne kiseline povećavaju udio „dobrog“ kolesterola te snižavaju udio „lošeg“ kolesterola. Soxhlet metoda je uobičajena metoda za određivanje slobodnih masti u uzorcima. Pomoću te metode, ekstrahirana je mast u uzorcima hrane za nesilice te je određena prisutna količina masti. Ekstrakcija je izvođena uz prikladno otapalo, petroleter uz sigurnosne laboratorijske uvjete. Masti su u organizmu veliki izvor energije i imaju veliki energetski doprinos, neophodne su u ishrani kako bi se organizam oprskrbio esencijalnim masnim kiselinama. U ishrani peradi, važno je osigurati hranu bogatu polinezasićenim masnim kiselinama, zbog njihovog korisnog djelovanja na organizam. Cilj ovoga istraživanja je pomoću Soxhlet ekstrakcije odrediti sadržaj masti u različitim uzorcima hrane za nesilice.
Abstract (english)
Fats are organic compounds which belong to a broader group of compounds called lipids. They belong to a group of compounds that are soluble in organic solvents. Fats are, according to the chemical composition, glycerol and higher fatty acids esters and are, therefore, called triglycerides. Fats have a significant effect on the proportion of cholesterol in the blood. Saturated and trans fatty acids, although belonging to nonsaturated fatty acids, increase the share of „bad“ cholesterol, LDL (Low Density Lipoprotein) cholesterol, and at the same time decrease the share of „good“ cholesterol, HDL (High Density Lipoprotein) cholesterol. Mono and polyunsaturated fatty acids increase the share of „good“ cholesterol and decrease the share of „bad“ cholesterol. Soxhlet method is common method for determining free fats in samples. Using this method, fat was extracted in the samples of hens feed and the present amount of fat was determined. The extraction was carried out with a suitable solvent: petroleum ether. Fats are a good source of energy in the body and have good energy contribution, fats are essential part of the diet because they provide to the body essential fatty acids. It is important, in nutrition of poultry, to provide food rich in polyunsaturated fatty acids due to their useful effect on the organism. The aim of this study is, to determine the fat content in feed for laying hens. using Soxhlet extraction method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:182:045535
Study programmeTitle: Chemistry
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2018-12-17 12:01:58