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undergraduate thesis
Oksidacija organskih spojeva
završni rad
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:782670
Čobanković, Iva
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

Čobanković, I. (2014). Oksidacija organskih spojeva : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:782670

Čobanković, Iva. "Oksidacija organskih spojeva : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:782670

Čobanković, Iva. "Oksidacija organskih spojeva : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:782670

Čobanković, I. (2014). 'Oksidacija organskih spojeva : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:782670

Čobanković I. Oksidacija organskih spojeva : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:782670

I. Čobanković, "Oksidacija organskih spojeva : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:782670

Metadata
TitleOksidacija organskih spojeva : završni rad
Title (english)Oxidation of organic compounds : final thesis
AuthorIva Čobanković
MentorMilan Čačić (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 country2014-10-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Ovome radu bio je cilj obraditi oksidaciju organskih spojeva. Kako bi razumjeli njihovu oksidaciju prvo su postavljeni temelji ovoga rada stoga je on podijeljen u dva poglavlja. Prvi dio se odnosi na oksidaciju u anorganskoj kemiji. U ovome poglavlju razjašnjeni su pojmovi kao što je oksidacijski broj, njegovo pravilno odrađivanje te koliko je maksimalno moguć pozitivan, odnosno negativan oksidacijski broj nekog atoma. Također, obrađene su i redoks reakcije te je razjašnjeno što su oksidacijska i redukcijska sredstva te kako se može odrediti je li neki spoj dobro oksidacijsko odnosno redukcijsko sredstvo. U drugom poglavlju možemo vidjeti da i organski spojevi ulaze u redoks-reakcije, ali pri tom prijelaz elektrona najčešće nije potpun. Nastaju promjene u kovalentnom vezivanju među atomima različite elektronegativnosti stoga se ovaj tip reakcija koristiti za sintezu organskih spojeva kao što su aldehidi, ketoni i karboksilne kiseline.
Abstract (english)
This papre deals whit oxidation of organic compounds. To fully understand their oxidation we need to first understand the redox-reactions, therefore we have divided him into two chapters. The first part refers to the oxidation in inorganic chemistry. In this chapter we introduce the terms such as oxidation number, its proper determination and as much as possible the maximum positive or negative oxidation number of an atom. Also, we have covered redox reactions and we have clarify what are oxidizing and reducing agents, how can we determine whether some compound is good oxidizing or reducing agent. In the second chapter we can see that the organic compounds are also included in the redox reaction, but at the same time transfer of electrons are not usually complete. That is because changes in covalent bounding are occurring between the atoms of different electronegativity, therefore this type of reactions are used for the synthesis of organic compounds such as aldehydes, ketones and carboxylic acids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:782670
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-22 13:21:15