prikaz prve stranice dokumenta Degradacija organskih spojeva ultraljubičastom svjetlošću u prisutnosti peroksodisulfata
Access restricted to students and staff of home institution
master's thesis
Degradacija organskih spojeva ultraljubičastom svjetlošću u prisutnosti peroksodisulfata
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:433184
Špilko, Ines
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for General and Inorganic Chemistry and Electroanalysis

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

Cite this document

Špilko, I. (2011). Degradacija organskih spojeva ultraljubičastom svjetlošću u prisutnosti peroksodisulfata (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:433184

Špilko, Ines. "Degradacija organskih spojeva ultraljubičastom svjetlošću u prisutnosti peroksodisulfata." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:433184

Špilko, Ines. "Degradacija organskih spojeva ultraljubičastom svjetlošću u prisutnosti peroksodisulfata." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:433184

Špilko, I. (2011). 'Degradacija organskih spojeva ultraljubičastom svjetlošću u prisutnosti peroksodisulfata', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:433184

Špilko I. Degradacija organskih spojeva ultraljubičastom svjetlošću u prisutnosti peroksodisulfata [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:433184

I. Špilko, "Degradacija organskih spojeva ultraljubičastom svjetlošću u prisutnosti peroksodisulfata", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:433184

Metadata
TitleDegradacija organskih spojeva ultraljubičastom svjetlošću u prisutnosti peroksodisulfata
Title (english)Degradation of organic compounds with ultraviolet light in the presence of peroxodisulphate
AuthorInes Špilko
MentorDamir Iveković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for General and Inorganic Chemistry and Electroanalysis)
Zagreb
Defense date and country2011-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu su provedena istraživanja degradacije organskih spojeva sulfatnim radikalima nastalim fotolizom peroksodisulfatnog aniona pod utjecajem UV zračenja. Istražena je degradacija 14 organskih spojeva iz skupine alifatskih kiselina, aromata, heterocikličkih spojeva, aminokiselina, organskih bojila i visoko kondenziranih spojeva kao što su fulvinske i huminske kiseline. Istraživanja su provedena u protočnim uvjetima koji podsjećaju na realne uvjete rada on-line analizatora. Pokazano je da je brzina degradacije organskih spojeva sulfatnim radikalima višestruko veća od brzine degradacije uslijed UV fotolize organskih spojeva. Za uzorke s vrijednošću TOC od otprilike 10 mg/L u protočnim je uvjetima primjenom UV-persoksodisulfat metode ostvarena degradacija organske tvari od otprilike 95 % u vremenu od 120 s. Dobiveni rezultati ukazuju na veliki potencijal primjene istraživane metode, ne samo u analizi TOC, već i u ostalim analizama koje zahtijevaju razaranje organskih tvari u uzorku radi oslobađanja analita.
Abstract (english)
In this work, the investigation of degradation of organic compounds by sulphate radicals formed by photolysis of peroxodisulphate anions under the influence of UV radiation was carried out. The degradation of 14 organic compounds selected from the group of aliphatic acids, aromatics, heterocyclic compounds, amino acids, organic colours and highly condensed compounds such as fulvic and humic acids was studied. The experiments were conducted under the flow-through conditions that resemble the real working conditions of on-line TOC analyzers. It was shown that the rate of degradation of organic compounds by sulphate radicals is significantly faster than the rate of degradation due to the UV photolysis only. By using the flow-through UV-persoxodisulphate method, a degradation efficiency of approximately 95% was achieved for the samples with the TOC value of approximately 10 mg/L, with a residence time of samples of only 120 s. These results suggest that the studied method has a great potential for applications, not only in the analysis of TOC, but also in other analytical methods, which require the destruction of organic matter in the sample (e.g. to release analyte).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:433184
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-01 11:02:00