prikaz prve stranice dokumenta Uklanjanje mangana i željeza iz vode za piće
Access restricted to students and staff of home institution
undergraduate thesis
Uklanjanje mangana i željeza iz vode za piće
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:459286
Koljđeraj, Antonio
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

Koljđeraj, A. (2017). Uklanjanje mangana i željeza iz vode za piće (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:459286

Koljđeraj, Antonio. "Uklanjanje mangana i željeza iz vode za piće." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:459286

Koljđeraj, Antonio. "Uklanjanje mangana i željeza iz vode za piće." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:459286

Koljđeraj, A. (2017). 'Uklanjanje mangana i željeza iz vode za piće', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:459286

Koljđeraj A. Uklanjanje mangana i željeza iz vode za piće [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:459286

A. Koljđeraj, "Uklanjanje mangana i željeza iz vode za piće", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:459286

Metadata
TitleUklanjanje mangana i željeza iz vode za piće
Title (english)Manganese and iron removal from drinking water
AuthorAntonio Koljđeraj
MentorMirna Habuda-Stanić (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
Abstract
Razvojem znanosti dolazi se do novih otkrića i spoznaja o Zemlji i resursima koje koristimo. Važnost voda, jednog od najbitnijeg i nezamjenjivog resursa za život na Zemlji, svaki dan se sve više spoznaje, a kako bi se taj resurs i u što većoj mjeri očuvao, kontrola i nadzor tog resursa postaje sve važnija, kao i postavljanje sve strožih kriterija koji određuju kvalitetu voda. Jedan od najvažnijih čimbenika zdravlja populacije je dostupnost zdravstveno ispravne vode za piće. Sam razvoj znanosti i tehnologije omogućio je i tehnološki napredak u procesima prerade vode za piće pri čemu se iznalaze i razvijaju nove metode, dok se stare metode ponovno ispituju i unaprjeđuju. Prilikom analize kakvoće vode ispituju se različiti parametri, a koncentracija mangana i željeza ubraja se u osnovne pokazatelje kakvoće sirove vode. Ta dva metalna iona u velikim koncentracijama u vodi za piće nisu poželjni, stoga se njihove koncentracije moraju smanjiti u granice zakonom propisanih vrijednosti. Više je postupaka uklanjanja mangana i željeza iz vode za piće, a u osnovi svakog tog postupka je najčešće proces oksidacije, taloženja i filtriranja. Ostali postupci, poput ionske izmjene, često su ograničeni kapacitetom prerade i troškovima.
Abstract (english)
revealed. The importance of water, one of the most important and irreplaceable resource for life on Earth, is becoming more and more recognized every day. In order to preserve this resource, the water quality control and monitoring is very important, as well as setting more stringent criteria for water quality. One of the most important factor for the populations health is the availability of healthy drinking water. The development of science and technology has enabled technological advances for drinking water treatment, where new methods are being developed, while older methods are being constantly revised and improved. When analyzing water, different parameters are examined, and the manganese and iron concentrations are the basic parameter for raw water quality. In elevated concentrations this two metal ions are not desirable, therefore their concentrations must be reduced to the maximum permissible level defined by the law. There are many processes for the removal of manganese and iron from drinking water, and basically the most common process is oxidation, deposition and filtration. Other removal techniques, such as ion exchange are often limited by its capacity and high cost.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:459286
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
Terms of useLicence In copyright icon
Created on2018-01-15 11:54:42