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master's thesis
Tvrdoća podzemnih voda vodocrpilišta Osječko-baranjske županije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:128705
Hećimović, Matija
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

Hećimović, M. (2022). Tvrdoća podzemnih voda vodocrpilišta Osječko-baranjske županije (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:128705

Hećimović, Matija. "Tvrdoća podzemnih voda vodocrpilišta Osječko-baranjske županije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:128705

Hećimović, Matija. "Tvrdoća podzemnih voda vodocrpilišta Osječko-baranjske županije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:128705

Hećimović, M. (2022). 'Tvrdoća podzemnih voda vodocrpilišta Osječko-baranjske županije', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:128705

Hećimović M. Tvrdoća podzemnih voda vodocrpilišta Osječko-baranjske županije [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:128705

M. Hećimović, "Tvrdoća podzemnih voda vodocrpilišta Osječko-baranjske županije", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:128705

Metadata
TitleTvrdoća podzemnih voda vodocrpilišta Osječko-baranjske županije
Title (english)Hardness of Groundwater from Water Wells in the Osijek-Baranja County
AuthorMatija Hećimović
MentorMirna Habuda-Stanić (mentor)
MentorHrvoje Sučić (pomoć pri izradi, neposredni voditelj)
Committee memberDajana Gašo-Sokač (predsjednik povjerenstva)
Committee memberMirna Habuda-Stanić (član povjerenstva)
Committee memberDaniela Čačić Kenjerić (član povjerenstva)
Committee memberValentina Bušić (član povjerenstva)
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 country2022-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ukupna tvrdoća vode definira se kao sadržaj kalcijevih i magnezijevih iona, a izravna je posljedica kemijskog sastava tla. Tvrdoća vode značajno utječe na mogućnost upotrebe vode u domaćinstvima, industriji i u poljoprivredi. Cilj ovog rada je ispitati i usporediti tvrdoću podzemnih voda koje se zahvaćaju na crpilištima Osječko-baranjske županije. Primjenom matematičkih modela odredit će se koeficijent adsorpcije natrija (SAR), ostatak natrijevog karbonata (RSC) te Langelierov i Ryznarov indeks stabilnosti pomoću kojih se može izraziti prikladnost kvalitete vode za korištenje za vodoopskrbu, poljoprivrednu ili u industrijskim procesima. Kvaliteta uzoraka podzemne vode biti će određena i analizom sljedećih parametara: pH, vodljivost, utrošak kalijeva permanganata, koncentracija amonijaka, željeza i mangana.
Abstract (english)
The total hardness of water is defined as the content of calcium and magnesium ions and is a direct consequence of the chemical composition of the soil. Water hardness significantly affects the possibility of using water in households, industry and agriculture. The aim of this work is to examine and compare the hardness of groundwater that is collected at pumping stations in Osijek-Baranja County. The application of mathematical models will determine the sodium adsorption coefficient (SAR), the residual sodium carbonate (RSC) and the Langelier and Ryznar stability index, which can be used to express the suitability of water quality for use in water supply, agriculture or industrial processes. The quality of groundwater samples will be determined by analyzing the following parameters: pH, conductivity, consumption of potassium permanganate, the concentration of ammonia, iron and manganese.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:128705
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2022-09-20 14:01:53