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undergraduate thesis
Ispitivanje primjene suhog koštuničavog voća kao kiselo-baznog indikatora
Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2022. urn:nbn:hr:182:082222
Glavaš, Dora
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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Glavaš, D. (2022). Ispitivanje primjene suhog koštuničavog voća kao kiselo-baznog indikatora (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:082222

Glavaš, Dora. "Ispitivanje primjene suhog koštuničavog voća kao kiselo-baznog indikatora." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2022. https://urn.nsk.hr/urn:nbn:hr:182:082222

Glavaš, Dora. "Ispitivanje primjene suhog koštuničavog voća kao kiselo-baznog indikatora." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2022. https://urn.nsk.hr/urn:nbn:hr:182:082222

Glavaš, D. (2022). 'Ispitivanje primjene suhog koštuničavog voća kao kiselo-baznog indikatora', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:182:082222

Glavaš D. Ispitivanje primjene suhog koštuničavog voća kao kiselo-baznog indikatora [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2022 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:182:082222

D. Glavaš, "Ispitivanje primjene suhog koštuničavog voća kao kiselo-baznog indikatora", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:182:082222

Metadata
TitleIspitivanje primjene suhog koštuničavog voća kao kiselo-baznog indikatora
Title (english)Study of the application of dry stone fruit as acid-base indicator
AuthorDora Glavaš
MentorAna Amić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
Department of Chemistry
(Department of Analytical, Organic and Applied Chemistry)
Osijek
Defense date and country2022-09-14, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Applied Chemistry
Abstract
Pojam koštuničavo voće obuhvaća velik broj voća koje je rasprostranjeno po cijelom svijetu. Odnosi se na voće čiji plod ima tvrdu košticu u sredini. Najpoznatiji predstavnici su šljiva, breskva, trešnja, višnja, itd. Brojne vrste koštuničavog voća sadrže pigmente koji u ovisnosti o pH mijenjaju boju otopine. Zbog toga je takav biljni materijal pogodan kao alternativni kiselo-bazni indikator. Cilj istraživanja bio je ispitati može li suho koštuničavo voće poslužiti kao kiselo-bazni indikator. Korištene su suhe višnje, trešnje, šljive, breskve, marelice, nektarine, ringlov, japanske trešnje i drenjina. Kao otapala za pripremu indikatora korišteni su aceton, etanol i metanol. Preliminarno ispitivanje izvedeno je na višnji kako bi se odredio optimalni omjer biljnog materijala i otapala. Sve voće bilo je iznimne čistoće, bez primjesa i onečišćenja koji bi mogli utjecati na rezultate ispitivanja. Istraživanje je pokazalo kako se suho koštuničavo voće, u najvećoj mjeri šljiva, višnja i trešnja, može uspješno koristiti kao prirodni kiselo-bazni indikator.
Abstract (english)
The term stone fruit refers to a number of fruit that are widespread throughout the world. It refers to fruit which has a stone in the middle of the fruit. The most famous representatives are plums, peaches, sour cherries, sweet cherries, etc. Many species of this type of fruit contain pigments that change colour depending on the pH of the medium. Because of this fact, such plant material is appropriate as an alternative acid-base indicator. The aim of this study was to examine whether dry stone fruit could serve as an acid-base indicator. Dried sour cherries, sweet cherries, plums, peaches, apricots, nectarines, cherry plums, Japanese cherries and Cornelian cherries have been used. Acetone, ethanol and methanol were used as solvents for indicator preparation. The preliminary research was performed on cherries in order to determine optimal ratio of plant material and solvent. All used fruit were pure, with no additives or impurities that could impact results in any way. Research has shown that dry stone fruit, mainly plums and cherries, can be successfully used as a natural acid-base indicator.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:182:082222
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 on2022-11-02 10:29:09