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undergraduate thesis
Pojavnost cijanotoksina u vodnim resursima - problemi i rješenja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:847894
Pfeifer, Alma
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Pfeifer, A. (2021). Pojavnost cijanotoksina u vodnim resursima - problemi i rješenja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:847894

Pfeifer, Alma. "Pojavnost cijanotoksina u vodnim resursima - problemi i rješenja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:847894

Pfeifer, Alma. "Pojavnost cijanotoksina u vodnim resursima - problemi i rješenja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:847894

Pfeifer, A. (2021). 'Pojavnost cijanotoksina u vodnim resursima - problemi i rješenja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:847894

Pfeifer A. Pojavnost cijanotoksina u vodnim resursima - problemi i rješenja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:847894

A. Pfeifer, "Pojavnost cijanotoksina u vodnim resursima - problemi i rješenja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:847894

Metadata
TitlePojavnost cijanotoksina u vodnim resursima - problemi i rješenja
Title (english)Occurrence of Cyanotoxins in Water Resources - Problems and Solutions
AuthorAlma Pfeifer
MentorMirna Habuda-Stanić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2021-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Masovno razmnožavanje cijanobakterija kojem pogoduju visoke koncentracije nutrijenata, svjetlost te visoka temperatura, u značajnoj mjeri smanjuje kvalitetu vodnih cjelina. Mnoge vrste cijanobakterija proizvode širok spektar štetnih i otrovnih spojeva, cijanotoksina, koji predstavljaju značajan problem za okoliš te ljudsko zdravlje. U ovom radu opisane su metode analize prisutnosti cijanotoksina u vodama i to tekućinska kromatografija visoke djelotvornosti, kapilarna elektroforeza i masena spektrometrija. Uz metode detekcije i kvantifikacije, opisane su konvencionalne i suvremene metode uklanjanja modrozelenih algi i cijanotoksina iz voda za ljudsku potrošnju. Konvencionalne metode podrazumijevaju obradu vode primjenom kemijskih metoda poput koagulacije s flokulacijom te filtraciju, adsorpciju i dezinfekciju. Iznimno visoku učinkovitost uklanjanja modrozelenih algi i cijanotoksina moguće je postići primjenom membranskih i naprednih oksidacijskih procesa.
Abstract (english)
Massive reproduction of cyanobacteria, triggered by high concentration of nutrients, light and high temperature, significantly reduce quality of water bodies. Many species of cyanobacteria produce wide range of noxious and toxic compounds, cyanotoxins, that represent major ecological and human health hazard. In this paper, methods for analyzing the presence of cyanotoxins, are described, such as, high-performance liquid cromatography, capillary electrophoresis and mass spectrometry. In addition to detection and quantification methods, conventional and modern water treatments for removal of blue green algea from water for human consumption, are described. Conventional methods imply water treatment using chemical methodes such as coagulation and flocculation, filtration, adsorption and disinfection. Extremely high removal efficiency of blue green algea and cyanotoxins can be accomplished with the application of membrane and advanced oxidation processes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:847894
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 on2021-09-17 15:44:57