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undergraduate thesis
Derivati karboksilnih kiselina - triacilgliceroli
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:795896
Anić, Ivana
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

Anić, I. (2017). Derivati karboksilnih kiselina - triacilgliceroli (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:795896

Anić, Ivana. "Derivati karboksilnih kiselina - triacilgliceroli." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:795896

Anić, Ivana. "Derivati karboksilnih kiselina - triacilgliceroli." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:795896

Anić, I. (2017). 'Derivati karboksilnih kiselina - triacilgliceroli', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:795896

Anić I. Derivati karboksilnih kiselina - triacilgliceroli [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:795896

I. Anić, "Derivati karboksilnih kiselina - triacilgliceroli", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:795896

Metadata
TitleDerivati karboksilnih kiselina - triacilgliceroli
Title (english)Carboxylic acid derivatives - Triacylglycerols
AuthorIvana Anić
MentorDajana Gašo-Sokač (mentor)
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 country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Karboksilne kiseline pripadaju skupini najkiselijih jednostavnih organskih spojeva, u svom sastavu sadrže karboksilnu skupinu (-COOH). Široko su rasprostranjene u prirodi, a različitim kemijskim reakcijama iz njih nastaju derivati u koje spadaju kiselinski kloridi, esteri, anhidridi te amidi. Esteri predstavljaju jedne od najrasprostranjenijih derivata karboksilnih kiselina, a nastaju reakcijom esterifikacije. Za živi svijet vrlo veliku važnost imaju biološke molekule nazvane lipidi koje služe kao skladišta energije te služe za prijenos signala među stanicama. Najrasprostranjeniji lipidi nazivaju se triacilgliceroli, po kemijskoj strukturi to su esteri alkohola glicerola i masnih kiselina. U ovisnosti od sastava masnih kiselina (zasićene ili nezasićene) triacilgliceroli mogu biti u krutom ili tekućem stanju, masti ili ulja. Jedno od najpoznatijih i najzanimljivijih ulja 21. stoljeća je kokosovo ulje koje zbog svog sastava i mnogih dobrih utjecaja na zdravlje postaje sve popularniji proizvod među ljudima.
Abstract (english)
Carboxylic acids belong to the group of the most acidic simple organic compounds and they contain carboxylic group (-COOH). They are widely spread in the nature and with different chemical reactions from them carboxylic acids derivatives like acid chlorides, esters, anhydrides and amides are made. Esters represent one of the most widespread carboxylic acids derivatives and they are formed in the esterification reaction. For the living world big importance have biological molecules called lipids that serve as storages for energy and to transmit signals between the cells. The most abundant lipids are triacylglycerols, by chemical structure they are esters of alcohol glycerol and fatty acids. Depending on the fatty acid composition (saturated or unsaturated) triacylglycerols can be in solid or liquid state, fats or oils. One of the most known and interesting oils of the 21st century is coconut oil which due to its composition and many good impacts on health becomes increasingly popular product among people.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:795896
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 conditionsAccess restricted to students and staff of home institution
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Created on2018-01-15 10:32:12