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undergraduate thesis
Polarografija
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:372142
Biondić, Helena
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

Biondić, H. (2021). Polarografija (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:372142

Biondić, Helena. "Polarografija." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:372142

Biondić, Helena. "Polarografija." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:372142

Biondić, H. (2021). 'Polarografija', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:372142

Biondić H. Polarografija [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:372142

H. Biondić, "Polarografija", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:372142

Metadata
TitlePolarografija
Title (english)Polarography
AuthorHelena Biondić
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 country2021-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Polarografija je elektroanalitička metoda. Obuhvaća elektroanalitičke tehnike kod kojih se kao radna elektroda koristi kapajuća živina elektroda. Kod polarografije signal pobude je električni napon, a rezultirajuća fizikalna veličina koja se može izmjeriti je električna struja ćelije. Uređaj koji se koristi za mjerenje ovom elektroanalitičkom tehnikom je potenciometar. Primjena polarografije je značajna za analizu organskih i neorganskih tvari, elektrolita i neelektrolita. Pri polarografskoj analizi potencijal se koristi za kvalitativno određivanje sastojaka otopine dok struja za kvantitativno određivanje nekog sastojka, a tijekom odvijanja redukcije odnosno oksidacije ispitivanog analita. Cilj rada je definirati elektrokemijsku metodu polarografija, opisati princip mjerenja i uređaj koji se koristi za mjerenje, zatim definirati i objasniti kapajuću živinu elektrodu te navesti i opisati primjere primjene polarografije na mjerenje aktivnih tvari u proizvodima prehrambene industrije.
Abstract (english)
Polarography is an electroanalytical method. It includes electroanalytical techniques in which a dropping mercury electrode is used as the working electrode. In polarography, the signal is stimulated by an electrical voltage, and the resulting physical quantity that can be measured is the electric current of the cell. The device used to measure with this electroanalytical technique is a potentiometer. The application of polarography is important for the analysis of organic and inorganic substances, electrolytes and non-electrolytes. In polarographic analysis, the potential is used for the qualitative determination of the components of the solution, while the current is used for the quantitative determination of an ingredient, and during the reduction or oxidation of the test analyte. The aim of this work is to define the electrochemical method of polarography, describe the principle of measurement and the device used for measurement, then define and explain the dropping mercury electrode and list and describe examples of the application of polarography to measure active substances in food products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:372142
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 on2021-09-20 07:49:38