prikaz prve stranice dokumenta Sinteza i evaluacija biološki aktivnih heterociklickih spojeva kao inhibitora korozije
Access restricted to students and staff of home institution
doctoral thesis
Sinteza i evaluacija biološki aktivnih heterociklickih spojeva kao inhibitora korozije
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:645081
Halambek, Jasna
University of Zagreb
Faculty of Food Technology and Biotechnology

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

Cite this document

Halambek, J. (2011). Sinteza i evaluacija biološki aktivnih heterociklickih spojeva kao inhibitora korozije (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:645081

Halambek, Jasna. "Sinteza i evaluacija biološki aktivnih heterociklickih spojeva kao inhibitora korozije." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:645081

Halambek, Jasna. "Sinteza i evaluacija biološki aktivnih heterociklickih spojeva kao inhibitora korozije." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:645081

Halambek, J. (2011). 'Sinteza i evaluacija biološki aktivnih heterociklickih spojeva kao inhibitora korozije', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:645081

Halambek J. Sinteza i evaluacija biološki aktivnih heterociklickih spojeva kao inhibitora korozije [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:645081

J. Halambek, "Sinteza i evaluacija biološki aktivnih heterociklickih spojeva kao inhibitora korozije", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:645081

Metadata
TitleSinteza i evaluacija biološki aktivnih heterociklickih spojeva kao inhibitora korozije
Title (english)Synthesis and evaluation of biologically active heterocyclic compounds as corrosion inhibitors
AuthorJasna Halambek
MBZ: 266781
MentorKatarina Berkovic (mentor)
MBZ: 71486
Committee memberJasna Vorkapic-Furač (predsjednik povjerenstva)
MBZ: 53001
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2011-04-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		54 - Chemistry. Crystallography. Mineralogy
Abstract
U ovom radu su pripravljeni i ispitani derivati piridina i 1,2,4- triazola kao potencijalni inhibitori korozije aluminija i Al-3Mg legure u 0.5 mol dm-3 i 1 mol dm-3 otopinama HCl. Rezultati mjerenja su pokazali, da svi ispitivani inhibitori znatno utječu na smanjenje procesa korozije, a optimalnu djelotvornost imaju u koncentraciji od 1×10-4 mol dm-3. Ispitivani spojevi A, B i C su netoksični i mogu se rabiti kao inhibitori korozije u prehrambenoj industriji.
Abstract (english)
In this work some derivatives of pyridine and 1,2,4-triazole were prepared and evaluated as potential inhibitors of corrosion of aluminum and Al-3Mg alloy in 0.5 mol dm-3 and 1 mol dm-3 HCl. Obtained results showed that all inhibitors evaluated significantly reduce the corrosion process and optimum efficiency had at concentration of 1 × 10-4 mol dm-3. The tested compounds A, B and C were nontoxic and can be used as corrosion inhibitors in the food industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:645081
Promotion2011-11-06
Study programmeTitle: Postgraduate PhD Study in Food Technology
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija (doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-05-15 12:12:36