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undergraduate thesis
Prirodne i sintetske organske boje
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:343977
Soldić, Ana
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

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Soldić, A. (2016). Prirodne i sintetske organske boje (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:343977

Soldić, Ana. "Prirodne i sintetske organske boje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:343977

Soldić, Ana. "Prirodne i sintetske organske boje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:343977

Soldić, A. (2016). 'Prirodne i sintetske organske boje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:343977

Soldić A. Prirodne i sintetske organske boje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:343977

A. Soldić, "Prirodne i sintetske organske boje", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:343977

Metadata
TitlePrirodne i sintetske organske boje
Title (english)Natural and synthetic dyes
AuthorAna Soldić
MentorDajana Gašo-Sokač (mentor)
Committee memberDajana Gašo-Sokač (predsjednik povjerenstva)
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 country2016-06-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tvari su obojene kada apsorbiraju svjetlost u vidljivom dijelu spektra. Tvari apsorbiraju svjetlost određene valne duljine, a do oka dopire reflektirana ili propuštena svjetlost. Boja neke tvari komplementarna je apsorbiranoj svjetlosti. Bojilo je obojena tvar koja iz otopine prijanja na materijal (vuna, svila, pamuk, sintetika) i koja je postojana na svjetlost i na pranje. Osnovna podjela bojila je na prirodna i sintetska. U ovom radu opisana su neka prirodna bojila (indigo, tirski purpur, broćevo crveno, karmin, itd.), njihov izvor i sastav. Opisana su sintetska bojila, nitro- i azo-bojila. Objašnjen je način i mehanizam dobivanja azo-boja reakcijom kopulacije diazonijevih soli i odgovarajućih aromatskih spojeva. U eksperimentalnom dijelu opisana je sinteza azo-bojila: α-naftoloranža, β-naftoloranža, metiloranža i metilcrvenog.
Abstract (english)
Substances are colored when absorb light in the visible spectrum. Substances absorb light of a specific wavelength, and the eye reaches the reflected or missed light. The color of a substance is complementary to the absorbed light. Dye is a colored substance that can be adheres to the material from the solution (wool, silk, cotton, synthetics) and is resistant to light and washing. The basic division of dyes is on natural and synthetic. This paper describes some natural dyes (indigo, Tyrian purple, etc.), their origin and composition. Synthetic dyes, nitro- and azo-dyes are described. The mechanisms and reaction for preparation of azo- dyes are described. In the experimental part the synthesis of azo dyes is described: α-naphthol orange, β- naphthol orange, methyl orange and methyl red.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:343977
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 In copyright icon
Created on2016-12-14 09:44:25