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undergraduate thesis
Toksičnost teških metala i analtičke metode za njihovo određivanje u hrani
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:932348
Bagarić, Ena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Toxicology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Bagarić, E. (2011). Toksičnost teških metala i analtičke metode za njihovo određivanje u hrani (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:932348

Bagarić, Ena. "Toksičnost teških metala i analtičke metode za njihovo određivanje u hrani." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:932348

Bagarić, Ena. "Toksičnost teških metala i analtičke metode za njihovo određivanje u hrani." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:932348

Bagarić, E. (2011). 'Toksičnost teških metala i analtičke metode za njihovo određivanje u hrani', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:932348

Bagarić E. Toksičnost teških metala i analtičke metode za njihovo određivanje u hrani [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 December 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:932348

E. Bagarić, "Toksičnost teških metala i analtičke metode za njihovo određivanje u hrani", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:932348

Metadata
TitleToksičnost teških metala i analtičke metode za njihovo određivanje u hrani
Title (english)Toxicity of heavy metals and analytical methods for their determination in food
AuthorEna Bagarić
MentorIvana Kmetič (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Toxicology)
Zagreb
Defense date and country2011-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Zbog sve većeg zagađenja tla, zraka i vode teškim metalima, kontaminacija hrane tim ksenobioticima postaje neizbježnim problemom današnjeg vremena. Kad jednom uđu u okoliš ili organizam, toksični teški metali poput olova, žive, arsena i kadmija, na različite načine narušavaju njihovu homeostazu. Izloženost teškim metalima i njihovim spojevima može dovesti do poremećaja funkcije središnjeg živčanog sustava, hematopoetskog sustava, imunološkog sustava, jetre i bubrega. Zbog toga je nužna stalna kontrola prisutnosti i kvantifikacije teških metala u hrani. U ovom radu je, za kvantitativno određivanje koncentracije kadmija u različitim uzorcima hrane, korištena metoda atomske apsorpcijske spektrofotometrije. Određene koncentracije kadmija u svim ispitanim uzorcima bile su ispod dozvoljivih MDK (maksimalna dopuštena količina) vrijednosti, a najviša koncentracija nađena je u uzorku fileta oslića (0,02 mg/kg).
Abstract (english)
Soil, air and water pollution by heavy metals is the reason why contamination of food products with these xenobiotics is becomming an unavoidable problem these days. Once they enter into the environment or organism, toxic heavy metals like lead, mercury, arsenic and cadmium in various ways damage their homeostasis. Exposure to heavy metals and their compounds may lead to the dysfunction of central nervous system, hematopoietic system, immune system, liver and kidneys. Therefore, a permanent control of presence and quantification of heavy metals in food is necessary. In this work atomic absorption spectrophotometry method was used for the determination of cadmium concentration in different food samples. Determined cadmium concentrations in all analyzed food samples were below MRL (Maximum Residue Level) values among wich the highest cadmium concentration was found in a sample of hake fillets (0,02 mg/kg).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:932348
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-18 11:38:06