prikaz prve stranice dokumenta Primjena kolorimetrije u određivanju sadržaja beta-glukana u hrani
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undergraduate thesis
Primjena kolorimetrije u određivanju sadržaja beta-glukana u hrani
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:177344
Gjerek, Anela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Physical Chemistry

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Gjerek, A. (2019). Primjena kolorimetrije u određivanju sadržaja beta-glukana u hrani (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:177344

Gjerek, Anela. "Primjena kolorimetrije u određivanju sadržaja beta-glukana u hrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:177344

Gjerek, Anela. "Primjena kolorimetrije u određivanju sadržaja beta-glukana u hrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:177344

Gjerek, A. (2019). 'Primjena kolorimetrije u određivanju sadržaja beta-glukana u hrani', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:177344

Gjerek A. Primjena kolorimetrije u određivanju sadržaja beta-glukana u hrani [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:177344

A. Gjerek, "Primjena kolorimetrije u određivanju sadržaja beta-glukana u hrani", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:177344

Metadata
TitlePrimjena kolorimetrije u određivanju sadržaja beta-glukana u hrani
Title (english)Application of Colorimetry in Determination of the beta-Glucan Content in Food
AuthorAnela Gjerek
MentorIvana Tomac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Sub-department of Applied Chemistry and instrumental Methods)
(Physical Chemistry)
Osijek
Defense date and country2019-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kolorimetrija, kao instrumentalna tehnika, ubraja se u optičke metode analize, a temelji na Lambert-Beerovom zakonu. Lambert-Beerov zakon opisuje pojavu apsorpcije svjetlosnog zračenja u otopini. Ovom tehnikom, koncentracija neke otopine može se odrediti prema intenzitetu boje te otopine odnosno prema Lambert-Beerovom zakonu koncentracija otopine direktno je proporcionalna apsorbanciji. Beta-glukan je složena molekula polisaharida prirodno prisutna u staničnoj stijenci ječma, zobi, pšenice i slično. Cilj ovog završnog rada je bio opisati kolorimetriju kao optičku metodu analize, uređaj za provedbu mjerenja te opisati njezinu primjenu na određivanje sadržaja beta-glukana u hrani.
Abstract (english)
Colorimetry is an instrumental technique and one of the optical methods of analysis, based on Lambert-Beer's law. Lambert-Beer's law describes the phenomenon of absorption of light radiation in solution. With this technique, the concentration of a solution can be determined by the intensity of the colour of the solution, or by the Lambert-Beer law, the concentration of the solution is directly proportional to the absorbance. β-glucan is a complex molecule of polysaccharides naturally present in the cell wall of barley, oats, wheat and so on. The aim of this paper was to describe colourimetry as an optical analysis method, a measurement device, and to describe its application to the determination of β-glucan in food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:177344
ProjectNumber: 6777
Title: Utjecaj prehrambenih vlakana na bioraspoloživost polifenola istraživanjem adsorpcije i simuliranih probavnih procesa, in vitro
Acronym: BIO-POLIFENOL
Leader: Lidija Jakobek
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
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 on2019-09-16 12:49:44