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undergraduate thesis
Ispitivanje primjene odabranih agruma kao kiselo-baznog indikatora
Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2023. urn:nbn:hr:182:092705
Prebeg, Paula
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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Prebeg, P. (2023). Ispitivanje primjene odabranih agruma 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:182:092705

Prebeg, Paula. "Ispitivanje primjene odabranih agruma kao kiselo-baznog indikatora." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2023. https://urn.nsk.hr/urn:nbn:hr:182:092705

Prebeg, Paula. "Ispitivanje primjene odabranih agruma kao kiselo-baznog indikatora." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2023. https://urn.nsk.hr/urn:nbn:hr:182:092705

Prebeg, P. (2023). 'Ispitivanje primjene odabranih agruma kao kiselo-baznog indikatora', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 24 January 2025, https://urn.nsk.hr/urn:nbn:hr:182:092705

Prebeg P. Ispitivanje primjene odabranih agruma kao kiselo-baznog indikatora [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2023 [cited 2025 January 24] Available at: https://urn.nsk.hr/urn:nbn:hr:182:092705

P. Prebeg, "Ispitivanje primjene odabranih agruma kao kiselo-baznog indikatora", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:182:092705

Metadata
TitleIspitivanje primjene odabranih agruma kao kiselo-baznog indikatora
Title (english)Study of the application of selected citrus fruit as acid-base indicator
AuthorPaula Prebeg
MentorAna Amić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
Department of Chemistry
(Department of Analytical, Organic and Applied Chemistry)
Osijek
Defense date and country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Applied Chemistry
Abstract
U današnjim laboratorijima, upotreba indikatora se bazira više na sintetskim indikatorima, nego na indikatorima dobivenim iz biljnih materijala. Istraživanjem biljnog materijala, povrća i voća, kao eventualnih kiselo-baznih indikatora te prihvaćanjem naučenih činjenica o istima kemija se povezuje sa svakodnevnim životom te se na taj način lakše predočava laicima. Upravo iz tih razloga ovaj rad za cilj ima ispitivanje eventualne primjene biljnog materijala (točnije, citrusa) kao kiselo-baznog indikatora. U ispitivanjima je korištena kora i sok šest vrsti citrusa u kombinaciji s pojedinim otapalima (hladna voda, vrela voda, etanol, aceton, metanol). Ispitivanja su provedena u nekoliko faza, odmah nakon pripreme indikatora (pri sobnoj temperaturi), nakon 24 h stajanja na sobnoj temperaturi, nakon sedam dana stajanja u hladnjaku te nakon 14 dana stajanja u hladnjaku. Dobiveni rezultati potvrđuju potencijal pojedinog citrusnog voća za izradu prirodnih pH indikatora. Najperspektivnijim za izradu prirodnih indikatorima su se pokazali kora limete te kora pomela.
Abstract (english)
In today's laboratories, the use of indicators is based more on synthetic indicators than on indicators obtained from plant materials. By researching plant material, vegetables and fruits, as potential acid-base indicators, and by accepting the learned facts about them, chemistry is connected to everyday life and, for that reason easier to present to laymen. Precisely for these reasons, this paper aims to examine the possible application of plant material (more precisely, citrus) as an acid-base indicator. The tests used the peel and juice of six types of citrus fruits in combination with solvent (cold water, hot water, ethanol, acetone, or methanol). The tests were carried out in several stages, immediately after the preparation of the indicator (at room temperature), after 24 hours of standing at room temperature, after seven days of standing in the refrigerator and after 14 days of standing in the refrigerator. The obtained results confirm the potential of some of used citrus fruit for the preparation of natural pH indicators. Lime peel and pomelo peel showed the most promising result.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:182:092705
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 on2023-11-10 08:47:02