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master's thesis
Uklanjanje sintetskog bojila metilensko plavilo s modificiranim pivskim tropom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:430606
Vincetić, Anamarija
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

Vincetić, A. (2018). Uklanjanje sintetskog bojila metilensko plavilo s modificiranim pivskim tropom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:430606

Vincetić, Anamarija. "Uklanjanje sintetskog bojila metilensko plavilo s modificiranim pivskim tropom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:430606

Vincetić, Anamarija. "Uklanjanje sintetskog bojila metilensko plavilo s modificiranim pivskim tropom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:430606

Vincetić, A. (2018). 'Uklanjanje sintetskog bojila metilensko plavilo s modificiranim pivskim tropom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:430606

Vincetić A. Uklanjanje sintetskog bojila metilensko plavilo s modificiranim pivskim tropom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:430606

A. Vincetić, "Uklanjanje sintetskog bojila metilensko plavilo s modificiranim pivskim tropom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:430606

Metadata
TitleUklanjanje sintetskog bojila metilensko plavilo s modificiranim pivskim tropom
Title (english)Removal of Methylene Blue Synthetic Dye by Modified Brewer's Spent Grain
AuthorAnamarija Vincetić
MentorMirna Habuda-Stanić (mentor)
MentorMarija Stjepanović (komentor)
Committee memberNatalija Velić (predsjednik povjerenstva)
Committee memberMirna Habuda-Stanić (član povjerenstva)
Committee memberMarija Stjepanović (član povjerenstva)
Committee memberLidija Jakobek Barron (član 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 country2018-12-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati mogućnost primjene modificiranog pivskog tropa kao jeftinog biosorbensa za uklanjanje metilenskog plavila iz vodenih otopina adsorpcijom. Šaržni adsorpcijski eksperimenti provedeni su s ciljem ispitivanja utjecaja koncentracije bojila (10, 20, 30, 40, 50, 100, 150, 200 mg/L), temperature (25 ͦC, 35 ͦC, 45 ͦC), pH vrijednosti (4-10), masene koncentracije biosorbensa: (1 do 10 g/L), te vremenu adsorpcije: (3 do 240 min) na proces adsorpcije. Povećanjem masene koncentracije adsorbensa, postotak uklanjanja metilenskog plavila se povećao do 100 %. Pri pH 7, postotak uklanjanja adsorbata se povećao, te su rezultati ukazivali na to da je pH značajno utjecao na adsorpciju metilenskog plavila. Osim toga, uočeno je kako se bojilo brže uklanja tijekom prvih 30 minuta, nakon čega se adsorpcija usporava i uspostavlja ravnotežno stanje. Pri manjim početnim koncentracijama bojila, adsorpcija je bila učinkovitija.
Abstract (english)
The aim of this paper was to examine the possibility of utilizing modified brewer’s spent grain as cheap bioadsorbent for removing Methylene blue from aqueous solutions by adsorption. Batch experiments were carried out to investigate the effect of dye concentration (10, 20, 30, 40, 50, 100, 150, 200 mg / L) at temperature (25˚C, 35˚C, 45˚C), pH value (4-10), adsorbent mass (1-10 g/L), contact time (3-240 minutes). By increasing the adsorbent mass concentration, Methylene blue removal percentage was increased to 100%. At pH 7, the percentage of adsorbate removal was increased, and the results indicated that the pH had a significant effect on the adsorption of Methylene blue. In addition, it was observed that the dye was removed faster during the first 30 minutes, after which the adsorption slows down and balances. With lower dye concentration the adsorption was more efficient.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:430606
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-12-12 16:17:19