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master's thesis
Istraživanje utjecaja palmitinske kiseline na svojstva valovite faze fosfokolinskih lipida razlikovno-pretražnom kalorimetrijom
Zagreb: University of Zagreb, Faculty of Science, 2020. urn:nbn:hr:217:058274
Momčilov, Marina
University of Zagreb
Faculty of Science
Department of Chemistry

Institutional repository: Repository of the Faculty of Science

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Momčilov, M. (2020). Istraživanje utjecaja palmitinske kiseline na svojstva valovite faze fosfokolinskih lipida razlikovno-pretražnom kalorimetrijom (Master's thesis). Zagreb: University of Zagreb, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:217:058274

Momčilov, Marina. "Istraživanje utjecaja palmitinske kiseline na svojstva valovite faze fosfokolinskih lipida razlikovno-pretražnom kalorimetrijom." Master's thesis, University of Zagreb, Faculty of Science, 2020. https://urn.nsk.hr/urn:nbn:hr:217:058274

Momčilov, Marina. "Istraživanje utjecaja palmitinske kiseline na svojstva valovite faze fosfokolinskih lipida razlikovno-pretražnom kalorimetrijom." Master's thesis, University of Zagreb, Faculty of Science, 2020. https://urn.nsk.hr/urn:nbn:hr:217:058274

Momčilov, M. (2020). 'Istraživanje utjecaja palmitinske kiseline na svojstva valovite faze fosfokolinskih lipida razlikovno-pretražnom kalorimetrijom', Master's thesis, University of Zagreb, Faculty of Science, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:217:058274

Momčilov M. Istraživanje utjecaja palmitinske kiseline na svojstva valovite faze fosfokolinskih lipida razlikovno-pretražnom kalorimetrijom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Science; 2020 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:217:058274

M. Momčilov, "Istraživanje utjecaja palmitinske kiseline na svojstva valovite faze fosfokolinskih lipida razlikovno-pretražnom kalorimetrijom", Master's thesis, University of Zagreb, Faculty of Science, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:217:058274

Metadata
TitleIstraživanje utjecaja palmitinske kiseline na svojstva valovite faze fosfokolinskih lipida razlikovno-pretražnom kalorimetrijom
Title (english)Investigation of palmitic acid impact on the properties of phosphocholine lipids ripple phase by differential scanning calorimetry
AuthorMarina Momčilov
MentorDanijela Bakarić (mentor)
Committee memberAleksandra Maršavelski (predsjednik povjerenstva)
Committee memberŽeljka Soldin (član povjerenstva)
Committee memberIva Juranović Cindrić (član povjerenstva)
Committee memberMorana Dulić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Science
(Department of Chemistry)
Zagreb
Defense date and country2020-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Abstract
Najznačajnije faze lamelarnih struktura načinjenih od glicerofosfolipida su faze gela (čvrsta uređena faza) i fluida (tekuća neuređena faza). Temperaturom izazvani prijelaz iz gel- faze u fluidnu fazu posljedično se naziva glavnim faznim prijelazom i događa se pri temperaturi taljenja (Tm). Pojedini lipidi se mogu naći i u fazi svojstvenoj po valovitoj površini koja je posljedica promjene u lipidnom uređenju i zakrivljenosti membrane. Spomenuta faza se javlja pri temperaturi pretprijelaza (Tp) koja se najčešće nalazi nekoliko stupnjeva ispod Tm. Standardna tehnika za određivanje temperature faznog prijelaza je razlikovno-pretražna kalorimetrija koja je u ovom diplomskom radu korištena za karakterizaciju valovite faze lipidnih dvosloja načinjenih od 1,2-dipalmitoil-sn-glicero-3-fosfokolina. Promjene u valovitoj strukturi izazvane su promjenom pH-vrijednosti hidratacijskog medija te dodatkom male količine palmitinske kiseline jednake duljine lanca kao i lipidi.
Abstract (english)
The most important phases of glycerophospholipid lamellar structures are gel (solid ordered) and fluid (liquid disordered) phases. The temperature of gel-to-fluid phase transition is consequently called the main phase transition and occurs at the melting temperature (Tm). Some lipids can be found in a phase characterized by the ripple surface as a consequence of changes in the lipid ordering and curvature of the membrane. This phase appears at pretransition temperature (Tp) and is usually registered several degrees below Tm. The standard technique for determining the phase transition temperature is differential scanning calorimetry, which was used in this diploma thesis for characterization of the ripple phase of lipid bilayers made of 1,2-dipalmitoyl-sn-glycero-3-phosphocholine. Changes in the ripple structure are induced by changing the pH value of the hydration medium and by adding a small amount of palmitic acid with the same chain length as lipids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:217:058274
Study programmeTitle: Graduate university studies in chemistry; specializations in: Research programme
Course: Research programme
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra kemije (magistar/magistra kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Embargo expiration date: 2022-09-28
Terms of useLicence In copyright icon
Created on2020-10-08 09:57:14