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undergraduate thesis
Mineralne tvari u medu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:775264
Ivančić, Nikolina
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

Ivančić, N. (2015). Mineralne tvari u medu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:775264

Ivančić, Nikolina. "Mineralne tvari u medu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:775264

Ivančić, Nikolina. "Mineralne tvari u medu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:775264

Ivančić, N. (2015). 'Mineralne tvari u medu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:775264

Ivančić N. Mineralne tvari u medu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:775264

N. Ivančić, "Mineralne tvari u medu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:775264

Metadata
TitleMineralne tvari u medu
Title (english)Mineral content in honey
AuthorNikolina Ivančić
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 country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Određivanjem mineralnih tvari u medu moguće je utvrditi njegovo botaničko i geografsko porijeklo, te dobiti uvid u sastav tla na kojem su rasle medonosne biljke. Mineralne tvari koje su se određivale su magnezij i kalcij, a analizirano je 15 uzoraka meda s područja Hrvatske. Metoda koja se koristila je atomska apsorpcijska spektrofotometrija, a izmjerena koncentracija elemenata niža je od očekivane . Istraživanja su potvrdila da su tamnije vrste meda bogatije mineralnim tvarima od svjetlijih.
Abstract (english)
Determination of mineral substances in honey is used to determine its botanical and geographical origin, and to gain insight into the composition of the soil on which honey plants were grown. Mineral products that were determined are magnesium and calcium, and 15 different types of honey from Croatian territory were analyzed. The method used was atomic absorption spectrophotometry, and the measured concentration of elements is lower than expected. Studies have confirmed that the darker types of honey are richer in minerals than the lighter types.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:775264
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 on2017-04-25 13:29:04