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undergraduate thesis
Biološki postupci obrade obojenih otpadnih voda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:786174
Ramić (Džaja Giuricin), Beatrice
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Ramić (Džaja Giuricin), B. (2016). Biološki postupci obrade obojenih otpadnih voda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:786174

Ramić (Džaja Giuricin), Beatrice. "Biološki postupci obrade obojenih otpadnih voda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:786174

Ramić (Džaja Giuricin), Beatrice. "Biološki postupci obrade obojenih otpadnih voda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:786174

Ramić (Džaja Giuricin), B. (2016). 'Biološki postupci obrade obojenih otpadnih voda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:786174

Ramić (Džaja Giuricin) B. Biološki postupci obrade obojenih otpadnih voda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:786174

B. Ramić (Džaja Giuricin), "Biološki postupci obrade obojenih otpadnih voda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:786174

Metadata
TitleBiološki postupci obrade obojenih otpadnih voda
Title (english)Biological methods of dye removal from colored wastewater
AuthorBeatrice Ramić (Džaja Giuricin)
MentorNatalija Velić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2016-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Obojene otpadne vode koje sadrže sintetska bojila nastaju u različitim granama industrije, poput tekstilne, farmaceutske, prehrambene, kozmetičke, industrije papira, itd. Sintetska bojila čine veliku skupinu teško biorazgradivih onečišćujućih tvari, koje se zbog svoje kemijske stabilnosti dugo zadržavaju i nakupljaju u okolišu, negativno utječući na život vodenih ekosustava te posredno na zdravlje ljudi. Konvencionalne metode koje se koriste za uklanjanje bojila iz otpadnih voda poput adsorpcije, flokulacije-koagulacije, oksidacije, ozonizacije i membranske separacije često su skupe. Stoga se intenzivno istražuju i razvijaju alternativne biološke metode uklanjanja bojila iz otpadnih voda koje su ekonomičnije te se često postiže potpuna biorazgradnja i detoksifikacija bojila. Biološke metode obrade podrazumijevaju primjenu mikroorganizama, poput bakterija, algi i gljiva, ili njihovih enzima za uklanjanje bojila.
Abstract (english)
Coloured wastewater containing synthetic dyes originate from different industries, such astextile, pharmaceutical, food, cosmetic, paper, etc. Synthetic dyes are a large group of hard biodegradable contaminants that tend to persist and accumulate in the environment, as a result of their chemical stability. Consequently, they have a detrimental effect on the aquatic ecosystems and thus they can endanger human health. Conventional methods of dye removal from wastewater include adsorption, flocculation-coagulation, oxidation, ozonation, membrane separation, etc. However, these methods are often expensive and insufficiently effective. Intensive research activities are aimed at the development of alternative biological removal methods that are more economic and more efficient, because of the complete dye biodegradation and detoxification. The biological methods imply the use of microorganisms (e.g. bacteria, fungi, algae) or their enzymes for dye removal.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:786174
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
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Created on2017-01-10 13:36:17