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undergraduate thesis
Bojni otrovi i sinteza potencijalnih antidota
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:501679
Ružman, Edita
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

Ružman, E. (2018). Bojni otrovi i sinteza potencijalnih antidota (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:501679

Ružman, Edita. "Bojni otrovi i sinteza potencijalnih antidota." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:501679

Ružman, Edita. "Bojni otrovi i sinteza potencijalnih antidota." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:501679

Ružman, E. (2018). 'Bojni otrovi i sinteza potencijalnih antidota', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:501679

Ružman E. Bojni otrovi i sinteza potencijalnih antidota [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:501679

E. Ružman, "Bojni otrovi i sinteza potencijalnih antidota", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:501679

Metadata
TitleBojni otrovi i sinteza potencijalnih antidota
Title (english)Warfare agents and synthesis of potential antidotes
AuthorEdita Ružman
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 country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Organofosforni spojevi (OP), kao što su neki pesticidi (TEPP, paration, malation) i živčani bojni otrovi (tabun, sarin, soman i VX), ireverzibilno inaktiviraju enzim acetilkolinesterazu (AChE). Terapija u slučaju izloženosti OP spoju je nužna i uključuje primjenu reaktivatora inhibirane AChE. U radu je naglasak stavljen na reaktivatore inhibirane AChE, kojima je zajedničko: oksimska skupina, kvaterni dušikov atom i jedan ili dva heterociklička prstena koji su međusobno povezani. U eksperimentalnom dijelu rada kvaterniziran je derivat vitamina B6, piridoksal-oksim, u cilju priprave antidota za koji se pretpostavlja da bi mogao reaktivirati inhibiran enzim AChE budući da piridoksal-oksim ima sve bitne karakteristike dobrog reaktivatora inhibiranog enzima.
Abstract (english)
Organophosphorus compounds (OPs), such as some pesticides (TEPP, parathion, malation) and warfare nerve agents (tabun, sarin, soman and VX), irreversibly inactivate the acetylcholinesterase enzyme (AChE). Therapy in this case of exposure, to the OP compound, is necessary and involves the use of AChE reactivators. In this article the emphasis is placed on reactivators called oximes which contain an oxime group, a quaternary nitrogen atom and one or two heterocyclic rings which are interconnected. In the experimental part, the quaternization is carried out with pyridoxal oximes, a derivate of vitamin B6, to produce an antidote that is supposed to reactivate an inhibited AChE enzyme since pyridoxal oxime has all the essential properties of a good reactivator.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:501679
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 on2018-11-07 09:50:36