prikaz prve stranice dokumenta Dizajn i sinteza 1,3,4-oksadiazola s kumarinskom skupinom
  Download
PDF 958.42 KB
master's thesis
Dizajn i sinteza 1,3,4-oksadiazola s kumarinskom skupinom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:995503
Markota, Nina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Markota, N. (2014). Dizajn i sinteza 1,3,4-oksadiazola s kumarinskom skupinom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:995503

Markota, Nina. "Dizajn i sinteza 1,3,4-oksadiazola s kumarinskom skupinom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:995503

Markota, Nina. "Dizajn i sinteza 1,3,4-oksadiazola s kumarinskom skupinom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:995503

Markota, N. (2014). 'Dizajn i sinteza 1,3,4-oksadiazola s kumarinskom skupinom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:995503

Markota N. Dizajn i sinteza 1,3,4-oksadiazola s kumarinskom skupinom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:995503

N. Markota, "Dizajn i sinteza 1,3,4-oksadiazola s kumarinskom skupinom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:995503

Metadata
TitleDizajn i sinteza 1,3,4-oksadiazola s kumarinskom skupinom
Title (english)Design and synthesis of 1,3,4-oxadiazoles with coumarine group
AuthorNina Markota
MentorMilan Čačić (mentor)
Committee memberIvica Strelec
Committee memberMilan Čačić
Committee memberMaja Molnar
Committee memberDajana Gašo-Sokač
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2014-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Kumarin (2H-kromen-2-on) i njegovi derivati su vrlo važna skupina heterocikličkih organskih spojeva koji se nalaze u različitim biljnim vrstama, a posjeduju širok spektar bioloških aktivnosti. Zbog izražene biološke aktivnosti intenzivno se istražuju novi putevi i metode sinteze najrazličitijih heterocikličkih prstenastih sustava s kumarinskom jezgrom. Posebna pozornost ovog rada usmjerena je na dizajn i sintezu novih 1,3,4-oksadiazola. Oksadiazol je važan heterociklički prsten koji predstavlja raznolikost biološke aktivnosti molekula uključujući fungicidalno, bakterijsko, antikancerogeno te antituberkulozno djelovanje. Dobiveni spojevi su pročišćeni prekristalizacijom, te su im određene točke tališta i elementarni sastav. Struktura novosintetiziranih spojeva potvrđena je elementarnom mikroanalizom, te 1H-NMR, IR spektrometrijom i spektrometrijom masa.
Abstract (english)
Coumarin (2H-chromen-2-one) and its derivatives are important group of heterocyclic organic compounds found in many different plant species. They possess a wide spectrum of biological activities and thus the synthesis of various coumarin nucleus-countaining heterocyclic ring systems are intensively explored. This paper gives special attention to design and synthesis of new 1,3,4-oxadiazoles. Oxadiazole is an important heterocyclic ring present in variety of biologically active molecules inclusive of fungicidal, bactericidal, anticancer and antitubercular activities.The reaction progress was monitored with a thin layer chromatography, novel compounds were purified by recrystallization and the melting points were determined, as well as their structure. The structure of newly synthesized compounds is confirmed by elemental microanalysis, 1H-NMR, IR spectrometry and mass spectrometry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:995503
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-25 07:33:32