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undergraduate thesis
Ispitivanje primjene svježeg koštičavog voća kao alternativnog pH indikatora
Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2023. urn:nbn:hr:182:931574
Knežević, Antonela
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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Knežević, A. (2023). Ispitivanje primjene svježeg koštičavog voća kao alternativnog pH indikatora (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:931574

Knežević, Antonela. "Ispitivanje primjene svježeg koštičavog voća kao alternativnog pH indikatora." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2023. https://urn.nsk.hr/urn:nbn:hr:182:931574

Knežević, Antonela. "Ispitivanje primjene svježeg koštičavog voća kao alternativnog pH indikatora." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2023. https://urn.nsk.hr/urn:nbn:hr:182:931574

Knežević, A. (2023). 'Ispitivanje primjene svježeg koštičavog voća kao alternativnog pH indikatora', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:182:931574

Knežević A. Ispitivanje primjene svježeg koštičavog voća kao alternativnog pH indikatora [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2023 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:182:931574

A. Knežević, "Ispitivanje primjene svježeg koštičavog voća kao alternativnog pH indikatora", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:182:931574

Metadata
TitleIspitivanje primjene svježeg koštičavog voća kao alternativnog pH indikatora
Title (english)Study of the application of the fresh stone fruit as alternative pH indicator
AuthorAntonela Knežević
MentorAna Amić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
Department of Chemistry
(Department of Analytical, Organic and Applied Chemistry)
Osijek
Defense date and country2023-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Applied Chemistry
Abstract
Opće prihvaćen pojam „koštičavo voće“ obuhvaća širok raspon voća koje se uzgaja diljem svijeta. Ovaj naziv se odnosi na voće čiji plod ima tvrdu košticu u sredini. Najpoznatiji primjerci uključuju šljive, breskve, trešnje, višnje, i tako dalje. Mnoge vrste koštičavog voća sadrže pigmente koji mijenjaju boju otopine ovisno o pH vrijednosti. Stoga se takav biljni materijal može koristiti kao alternativni prirodni kiselo-bazni indikator. Cilj ovog rada bio je ispitati mogu li svježi plodovi koštičavog voća poslužiti kao prirodni kiselo-bazni indikator. Korišteno je nekoliko vrsta svježeg voća, konkretno višnje, trešnje, šljive, breskve, marelice, nektarine, ringlov, japanske trešnje i drenjine. Za pripremu indikatora korištena su otapala voda, aceton, etanol i metanol. Preliminarna ispitivanja provedena su na višnjama i drenjinama kako bi se odabrala otapala i odredio optimalni omjer biljnog materijala i otapala. Rezultati su pokazali da se svježe koštičavo voće, posebno šljive, višnje i trešnje, može uspješno koristiti kao prirodni kiselo-bazni indikator.
Abstract (english)
The generally accepted term "stone fruit" covers a wide range of fruit grown around the world. This name refers to a fruit that has a hard stone in the middle. The most common examples include plums, peach, cherries, sour cherries, etc. Many types of stone fruit contain pigments that change the colour of the solution depending on the pH value. Therefore, such plant material can be used as an alternative natural acid-base indicator. The aim of this work was to examine whether selected fresh stone fruit can serve as a natural acid-base indicator. Several types of fresh fruit were used, e.g. sour and sweet cherries, plums, peach, apricots, nectarines, cherry plums, Japanese cherries and Cornelian cherries. Water, acetone, ethanol and methanol were used to prepare the indicator. Preliminary tests were carried out on sour cherries and Cornelian cherries in order to select solvents and to determine the optimal plant material / solvent ratio. The results showed that fresh stone fruit, especially plums, sour cherries and sweet cherries, can be successfully used as a natural acid-base indicator.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:182:931574
Study programmeTitle: University Undergraduate Study program 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 on2023-11-09 10:40:52