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undergraduate thesis
Metode za praćenje interakcija u procesu adsorpcije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:036831
Kačarik, Martina
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

Kačarik, M. (2023). Metode za praćenje interakcija u procesu adsorpcije (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:036831

Kačarik, Martina. "Metode za praćenje interakcija u procesu adsorpcije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:036831

Kačarik, Martina. "Metode za praćenje interakcija u procesu adsorpcije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:036831

Kačarik, M. (2023). 'Metode za praćenje interakcija u procesu adsorpcije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:036831

Kačarik M. Metode za praćenje interakcija u procesu adsorpcije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 September 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:036831

M. Kačarik, "Metode za praćenje interakcija u procesu adsorpcije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:036831

Metadata
TitleMetode za praćenje interakcija u procesu adsorpcije
Title (english)Methods of Monitoring the Interactions in the Adsorption Process
AuthorMartina Kačarik
MentorPetra Matić (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 country2023-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak ovog rada je opisati metode za praćenje interakcija adsorbata i adsorbensa u procesu adsorpcije. Adsorpcija je tehnika koja se koristi kako bi se dobile informacije o interakcijama između adsorbensa i adsorbata. Na proces adsorpcije utječu mnogi parametri. U ovom radu opisat će se metode koje se koriste za praćenje interakcija adsorbata i adsorbensa (adsorpcijske izoterme, termodinamička mjerenja, spektralna mjerenja i druge).
Abstract (english)
The aim of this paper is to describe the methods for monitoring the interactions of adsorbate and adsorbent in the adsorption process. Adsorption is a technique used to obtain information about the interactions between adsorbent and adsorbate. The adsorption process is influenced by many parameters. This paper will describe the methods used to monitor the interactions of adsorbate and adsorbent (adsorption isotherms, thermodynamic measurements, spectral measurements and others).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:036831
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 Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) icon
Created on2023-09-22 08:30:46