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undergraduate thesis
Feromoni - biološka važnost i spektroskopska karakterizacija
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:232541
Marković, Iva
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry

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

Cite this document

Marković, I. (2024). Feromoni - biološka važnost i spektroskopska karakterizacija (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:232541

Marković, Iva. "Feromoni - biološka važnost i spektroskopska karakterizacija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:232541

Marković, Iva. "Feromoni - biološka važnost i spektroskopska karakterizacija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:232541

Marković, I. (2024). 'Feromoni - biološka važnost i spektroskopska karakterizacija', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:232541

Marković I. Feromoni - biološka važnost i spektroskopska karakterizacija [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:232541

I. Marković, "Feromoni - biološka važnost i spektroskopska karakterizacija", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:232541

Metadata
TitleFeromoni - biološka važnost i spektroskopska karakterizacija
Title (english)Pheromones - biological significance and spectroscopic characterization
AuthorIva Marković
MentorMonika Kovačević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Organic Chemistry)
Zagreb
Defense date and country2024-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Feromoni su složeni organski spojevi koji su odgovorni za komunikaciju između pripadnika iste vrste. U početku su bili definirani kao kemijski spojevi koji su odgovorni samo za spolno privlačenje insekata, međutim danas su poznate još mnoge druge uloge kao što su agregacija (združivanje), društvena hijerarhija, upozoravanje na opasnost, obilježavanje puta do hrane i dr. Karakteristični su za cijeli živi svijet, a budući da imaju široko područje djelovanja karakterizira ih i velika strukturna raznolikost – od malih hlapljivih molekula do velikih proteinskih kompleksa. Omjer komponenata feromonske smjese izravno je vezan uz učinak feromona. Izoliraju se iz organizama ili kemijski sintetiziraju, a unatoč velikoj strukturnoj raznolikosti, da bi komunikacija između vrsta bila uspješna nužno je da signal u obliku feromona bude odgovarajuće strukture, konformacije i kiralnosti. Njihova detekcija i karakterizacija se vrši pomoću raznih spektroskopskih metoda poput ultraljubičaste (UV) i infracrvene (IR) spektroskopije te spektroskopije nuklearne magnetske rezonancije (NMR), kao i najčešće korištene spregnute tehnike plinska kromatografija-spektrometrija masa (GC MS).
Abstract (english)
Pheromones are complex organic compounds that are responsible for communication between members of the same species. Originally, they were defined as chemical compounds responsible only for the sexual attraction of insects, but today many other functions are known, such as aggregation, social hierarchy, warning of danger, marking the way to food, etc. They are characteristic of the entire living world, and since they have a broad field of activity, they are characterized by a great structural diversity - from small volatile molecules to large protein complexes. The ratio of the components of the pheromone mixture is directly related to the effect of the pheromone. They are isolated from organisms or chemically synthesized, and despite the great structural diversity, it is necessary for successful com munication between species that the signal in the form of pheromones has the appropriate structure, conformation and chirality. Their detection and characterization is carried out using various spectroscopic methods such as ultraviolet (UV) and infrared (IR) spectroscopy, nuclear magnetic resonance (NMR) and the most commonly used mass spectroscopy in combination with gas chromatography (GC-MS).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:232541
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-09-02 11:11:43