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undergraduate thesis
Prijenos u dvofaznim vodenim sustavima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:301317
Katalinić, Zvonimir
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Unit Operations

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Katalinić, Z. (2013). Prijenos u dvofaznim vodenim sustavima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:301317

Katalinić, Zvonimir. "Prijenos u dvofaznim vodenim sustavima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:301317

Katalinić, Zvonimir. "Prijenos u dvofaznim vodenim sustavima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:301317

Katalinić, Z. (2013). 'Prijenos u dvofaznim vodenim sustavima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:301317

Katalinić Z. Prijenos u dvofaznim vodenim sustavima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:301317

Z. Katalinić, "Prijenos u dvofaznim vodenim sustavima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:301317

Metadata
TitlePrijenos u dvofaznim vodenim sustavima
Title (english)Mass Transfer in Aqueous Two-Phase Systems
AuthorZvonimir Katalinić
MentorMirela Planinić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Unit Operations)
Osijek
Defense date and country2013-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Vodeni dvofazni sustav (ATPS od eng. aqueous two-phase system) je sustav kojim se može provesti metoda ekstrakcije tekuće – tekuće, a nalazi primjenu kod odvajanja i pročišćavanja bioloških materijala kao što su proteini, enzimi, nukleinske kiseline, virusi, antitijela i stanične organele. Nastaje miješanjem dvaju polimera ili polimera i soli u vodi. Nažalost, još se uvijek ne primjenjuje na veliko za neke industrijske procese. Jedan od glavnih utvrđenih razloga tome je nepotpuno razumijevanje mehanizma koji utječu na generiranje faza i utjecaj otopljenih tvari prilikom separacije u ATPS procesima te cijena polimera koji formiraju faze i potrebno duže vrijeme za razvoj tehnike i implementaciju procesa. Glavni čimbenici koji utječu na separaciju su molekularna masa i koncentracija polimera, temperatura, soli i pH vrijednost. Kombinacija ATPS i drugih tehnologija kao što je flotacija, MEMEX i sepracija u mikrokanalima povećava se učinkovitost i iskorištenje ekstrakcije te predstavljaja zanimljive alternativne tehnike pročišćavanja u procesima poslije primjene bioreaktora.
Abstract (english)
Aqueous two phase system (ATPS) is a liquid – liquid extraction method which includes two aqueous phases and it is applied in the field of biotechnology for the separation and purification of biological materials such as proteins, enzymes, nucleic acids, viruses, antibodies, and cell organelles. It is formed by mixing two polymers or a polymer and salt in the water. Unfortunately, it is still not widely used in some industrial processes. Some of the main reasons for that involve the fact that the mechanisms which affect the phase formation and the behaviour of dissolved substances in ATPS processes are not yet fully understood. Furthermore, the cost of phase forming polymers and the time needed to understand the technique of the process development are also one of these reasons. The major factors that affect partitioning are polymer molecular mass, the concentration of polymers, temperature, salts and pH. The combination of ATPS and other technologies such as flotation, MEMEX, and microfluidic devices enhances the extraction and makes this technique an interesting alternative to downstream purification steps.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:301317
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 on2015-10-02 16:05:02