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undergraduate thesis
Neki fizikalno-kemijski pokazatelji kvalitete bagremovog meda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:741601
Čalopek, Bruno
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Čalopek, B. (2011). Neki fizikalno-kemijski pokazatelji kvalitete bagremovog meda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:741601

Čalopek, Bruno. "Neki fizikalno-kemijski pokazatelji kvalitete bagremovog meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:741601

Čalopek, Bruno. "Neki fizikalno-kemijski pokazatelji kvalitete bagremovog meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:741601

Čalopek, B. (2011). 'Neki fizikalno-kemijski pokazatelji kvalitete bagremovog meda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:741601

Čalopek B. Neki fizikalno-kemijski pokazatelji kvalitete bagremovog meda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 May 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:741601

B. Čalopek, "Neki fizikalno-kemijski pokazatelji kvalitete bagremovog meda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:741601

Metadata
TitleNeki fizikalno-kemijski pokazatelji kvalitete bagremovog meda
Title (english)Some physical-chemical quality indicators of acacia honey
AuthorBruno Čalopek
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2011-03-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kvaliteta meda znatno utječe na nutritivnu vrijednost meda u ljudskoj prehrani, a određuju je mnogi parametri koji se ispituju različitim fizikalno-kemijskim metodama u cilju zaštite potrošača. Cilj ovog rada bio je odrediti maseni udio vode, kiselost, električnu provodnost meda te specifični kut rotacije. Ovi parametri su određivani u 10 uzoraka meda od bagrema sa područja Republike Hrvatske. Pri tome su dobiveni sljedeći rezultati: maseni udio vode se kretao između 14,48 i 17,76 %, kiselost između 9,10 i 11,10 mmol/kg, električna provodnost između 0,1298 i 0,2370 mS/cm, a specifični kut rotacije od -12,55 do -7,70. Rezultati pokazuju da svi ispitani uzorci bagremovog meda udovoljavaju zahtjevima Pravilnika o medu.
Abstract (english)
Quality of honey has a great affect on its nutritive value in human diet, and is determine by many parameters which are analyzed by physical-chemical methods towords consumer protection. The objective of this study was to determine water content, acidity, electrical conductivity and specific optical rotation of honey. These parameters were determined in 10 samples of acacia honey within area of Republic of Croatia. The following results were obtained: the water content varied between 14,48 i 17,76 %, acidity between 9,10 i 11,10 mmol/kg, electrical conductivity between 0,1298 i 0,2370 mS/cm and specific optical rotation from -12,55 to -7,70. The results show that all tested samples of acacia honey satisfy conditions given by the Croatian regulation regarding to the honey (OG 93/09).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:741601
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-19 12:03:44