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undergraduate thesis
Adicijske reakcije na karbonilne spojeve
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:507883
Božik, Vedrana
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

Božik, V. (2019). Adicijske reakcije na karbonilne spojeve (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:507883

Božik, Vedrana. "Adicijske reakcije na karbonilne spojeve." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:507883

Božik, Vedrana. "Adicijske reakcije na karbonilne spojeve." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:507883

Božik, V. (2019). 'Adicijske reakcije na karbonilne spojeve', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:507883

Božik V. Adicijske reakcije na karbonilne spojeve [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 May 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:507883

V. Božik, "Adicijske reakcije na karbonilne spojeve", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:507883

Metadata
TitleAdicijske reakcije na karbonilne spojeve
AuthorVedrana Božik
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 country2019-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ugljik, najzastupljeniji atom u organskim molekulama je sa svojim mnogim svojstvima veoma značajan za rasprostranjenost i raznolikost cjelokupnog života na Zemlji. U ovom radu je obrađeno njegovo svojstvo vezanja s drugim ugljikovim atomima i stvaranje novih ugljik-ugljik veza. U radu su opisane općenite adicijske reakcije na dvostruku ugljik-kisik vezu u karbonilnim spojevima. Eksperimentalni dio rada opisuje dvije sinteze, sintezu trifenilmetanola pomoću Grignardova reagensa te sintezu dibenzilidenacetona mehanizmom.
Abstract (english)
Carbon is the most common atom in organic molecules. Because of it's many properties carbon have huge importance in terms of variety of the life on Earth. This paper discusses particulary the possibilitiy of synthesis of new carbon-carbon bond in molecules. Tipe of reactions which are allowing the particular synthesis are called reactions of addition or, to be more specific: reactions of nucleophilic addition in compounds with carbonyl group. Experimental piece of this paper is showing two tipes of synthesis of carbon carbon bond: synthesis of triphenylmethanol using the Grignard reagent and synthesis dibenzylideneacetone with aldol condensation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:507883
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 on2019-07-22 10:24:36