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undergraduate thesis
Priprava alginatnih mikrokuglica obilježenih nanočesticama metalnih oksida
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:708976
Čoklica, Ana
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

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Čoklica, A. (2022). Priprava alginatnih mikrokuglica obilježenih nanočesticama metalnih oksida (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:708976

Čoklica, Ana. "Priprava alginatnih mikrokuglica obilježenih nanočesticama metalnih oksida." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:708976

Čoklica, Ana. "Priprava alginatnih mikrokuglica obilježenih nanočesticama metalnih oksida." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:708976

Čoklica, A. (2022). 'Priprava alginatnih mikrokuglica obilježenih nanočesticama metalnih oksida', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:708976

Čoklica A. Priprava alginatnih mikrokuglica obilježenih nanočesticama metalnih oksida [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2025 February 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:708976

A. Čoklica, "Priprava alginatnih mikrokuglica obilježenih nanočesticama metalnih oksida", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:708976

Metadata
TitlePriprava alginatnih mikrokuglica obilježenih nanočesticama metalnih oksida
Title (english)Production of alginate microspheres labelled with metal oxides
AuthorAna Čoklica
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 country2022-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu je istražen postupak priprave alginatnih mikrokuglica u emulziji te mogućnost obilježavanja alginatnih mikrokuglica nanočesticama titanijeva(IV) oksida. Alginatne mikrokuglice su pripremane internim geliranjem u emulziji tipa „voda u ulju“, pri čemu je kao vodena faza korištena vodena otopina natrijeva alginata (w(alginat) = 1,5 %), suncokretovo ulje korišteno je kao uljna faza, a kao interni gelator uporabljen je kalcijev karbonat. Karakterizacija uzoraka provedena je vizualno, optičkom mikroskopijom. Dobiveni rezultati pokazali su da se alginatne mikrokuglice mogu uspješno prirediti metodom u emulziji, pri čemu veličina mikrokuglica i raspodjela njihovih veličina ovisi o hidrodinamičkim uvjetima kojima je podvrgnuta emulzija. U radu je pokazano i da se postupkom u emulziji mogu prirediti i alginatne mikrokuglice obilježene titanijevim(IV) oksidom te da dodatak titanijeva(IV) oksida ne utječe na raspodjelu veličina alginatnih mikrokuglica.
Abstract (english)
In this work, the method of preparing alginate microspheres in emulsion and possibility of their labelling with the titanium(IV) oxide nanoparticles were investigated. The samples of alginate microspheres were prepared by internal gelation method in the "water-in-oil" emulsion, in which the aqueous solution of sodium alginate (w(alginate) = 1.5%) was used as a water phase, sunflower oil served as an oil phase, and calcium carbonate was employed as an internal gelator. Characterization of the samples was carried out visually, by optical microscopy. The results obtained in this work showed that the alginate microspheres can be successfully prepared by the emulsion process. The size of the microspheres and their size distribution was shown to depend on the hydrodynamic conditions to which the emulsion is subjected. It was also shown that the alginate microspheres labelled with titanium(IV) oxide can be successfully prepared using the emulsion process and that the addition of titanium(IV) oxide does not affect the size distribution of alginate microspheres.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:708976
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-11 08:38:23