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undergraduate thesis
Kromatografske analitičke tehnike
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:203512
Rako, Antonija
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

Rako, A. (2010). Kromatografske analitičke tehnike (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:203512

Rako, Antonija. "Kromatografske analitičke tehnike." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:203512

Rako, Antonija. "Kromatografske analitičke tehnike." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:203512

Rako, A. (2010). 'Kromatografske analitičke tehnike', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:203512

Rako A. Kromatografske analitičke tehnike [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:203512

A. Rako, "Kromatografske analitičke tehnike", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:203512

Metadata
TitleKromatografske analitičke tehnike
Title (english)Chromatographic analytical techniques
AuthorAntonija Rako
MentorKsenija Marković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2010-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kromatografija je proces separacije pri kojem se sastojci raspodjeljuju između dvije faze, pri čemu jedna predstavlja nepokretnu (stacionarnu fazu), a druga pokretnu (mobilnu fazu) koja se kreće u određenom smjeru. Mobilna faza je fluid koji prolazi kroz stacionarnu fazu, a ovisno o vrsti fluida razlikujemo tekućinsku kromatografiju (LC), plinsku kromatografiju (GC) i fluidnu kromatografiju pri superkritičnim uvjetima (SFC). Obzirom na važnost separacije i kvantifikacije pojedinih sastojaka kompleksnih smjesa, kromatografija je postala nezamjenjiva laboratorijska tehnika kojom se određuju pojedinačni sastojci. Uvidom u znanstvenu literaturu, vidljiva je široka primjena kromatografskih tehnika u analizama hrane.
Abstract (english)
Chromatography is a process of separation in which the components to be separated are distributed between two phases, one of which is stationary (the stationary phase), and the other of which (the mobile phase) moves in a definite direction. The mobile phase is a fluid that percolates through or along the stationary phase and, depend on type of fluid, there are liquid chromatography (LC), gas chromatography (GC) and supercritical fluid chromatography (SFC). Given the importance of separation and quantification of individual components within a mixture, chromatography has become an indispensable laboratory technique to determine individual compounds. Examining the scientific literature, it can be seen wide application of chromatographic techniques in food analyses.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:203512
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
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Created on2017-06-02 10:54:33