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undergraduate thesis
Derivati masnih kiselina i terpeni
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:856587
Nikolić, Maja
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

Nikolić, M. (2020). Derivati masnih kiselina i terpeni (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:856587

Nikolić, Maja. "Derivati masnih kiselina i terpeni." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:856587

Nikolić, Maja. "Derivati masnih kiselina i terpeni." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:856587

Nikolić, M. (2020). 'Derivati masnih kiselina i terpeni', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:856587

Nikolić M. Derivati masnih kiselina i terpeni [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:856587

M. Nikolić, "Derivati masnih kiselina i terpeni", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:856587

Metadata
TitleDerivati masnih kiselina i terpeni
Title (english)Fatty Acids Derivatives and Terpenes
AuthorMaja Nikolić
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 country2020-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Lipidi su heterogena skupina organskih spojeva koja uključuje masti, ulja, voskove, steroide, prostaglandine i terpene. Također, lipidi su i biološke molekule koje služe kao skladišta energije te prijenos signala među stanicama u organizmu. Najrasprostranjeniji lipidi su triacilgliceroli koji su po kemijskom sastavu esteri masnih kiselina i alkohola glicerola. Alifatske karboksilne kiseline su masne kiseline koje se uglavnom nalaze vezane u esterima prirodnih masti i ulja. One se pojavljuju i u neesterificiranom obliku kao slobodne masne kiseline. U građi prirodnih masti najzastupljenije su nerazgranate masne kiseline s parnim brojem ugljikovih atoma. Njihov lanac može biti zasićen (bez dvostrukih veza) ili nezasićen (s jednom ili više dvostrukih veza). Mirisni sastojci biljaka koji su hlapljivi s vodenom parom su terpeni. Obično se izdvajaju iz biljnog materijala destilacijom pomoću vodene pare u obliku ulja. Terpeni po svojoj strukturi mogu biti ugljikovodici, alkoholi, eteri, aldehidi, keton i aromatski spojevi. Sapuni su natrijeve ili kalijeve soli masnih kiselina u kojima je negativno nabijena karboksilatna skupina hidrofilna, a kiselinski ugljikovodični lanac hidrofoban.
Abstract (english)
Lipids are a heterogenous group of organic compounds that includes fats, oils, waxes, steroids, prostaglandins and terpenes. Also, lipids are biological molecules that serve as energy stores and for signal transmission between cells in a body. The most common lipids are triacylglycerols, which are esters of fatty acids and the alcohol glycerol according to their chemical composition. Aliphatic carboxylic acids are fatty acids that are mainly found bound in esters of natural fats and oils. They also occur in a non-esterified form as free fatty acids. In the structure of natural fats, unbranched fatty acids with an even number of carbon atoms are the most common. Their chain can be saturated (without double bonds) or unsaturated (with one or more double bonds).The fragrant ingredients of plants that are volatile with water vapor are terpenes. They are usually extracted from plant material by steam distillation in the form of oil. According to their structure, terpenes can be hydrocarbons, alcohols, ethers, aldehydes, ketones and aromatic compounds. Soaps are sodium or potassium salts of fatty acids in which the negatively charged carboxylate group is hydrophilic and the acid hydrocarbon chain is hydrophobic.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:856587
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 on2020-07-17 08:05:33