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undergraduate thesis
Lančana reakcija polimerazom (PCR) u dijagnostici hrane
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:886841
Domazet, Ivan
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

Domazet, I. (2009). Lančana reakcija polimerazom (PCR) u dijagnostici hrane (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:886841

Domazet, Ivan. "Lančana reakcija polimerazom (PCR) u dijagnostici hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:886841

Domazet, Ivan. "Lančana reakcija polimerazom (PCR) u dijagnostici hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:886841

Domazet, I. (2009). 'Lančana reakcija polimerazom (PCR) u dijagnostici hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:886841

Domazet I. Lančana reakcija polimerazom (PCR) u dijagnostici hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:886841

I. Domazet, "Lančana reakcija polimerazom (PCR) u dijagnostici hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:886841

Metadata
TitleLančana reakcija polimerazom (PCR) u dijagnostici hrane
Title (english)PCR in food diagnostic
AuthorIvan Domazet
MentorVladimir Mrša (mentor)
MBZ: 39525
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 country2009-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
PCR (eng. Polymerase Chain Reaction) je lančana reakcija polimerazom, metoda kojom se kratki dio DNA umnožava u veliki broj identičnih kopija bez korištenja živog organizma. Pronašao ju je Kary Mullis 1984. godine. Princip je vrlo jednostavan. Od jedne molekule DNA dobiju se dvije, nove, identične molekule te se taj postupak može ponavljati bezbroj puta. Znamo da svaki lanac DNA sadrži niz nukleotida koji je komplementaran suprotnom lancu u uzvojnici DNA. Pri replikaciji molekule DNA svaki lanac uzvojnice služi kao kalup za sintezu novog komplementarnog lanca. Sve se to zbiva uz pomoć enzima DNA-polimeraze. Kako bismo razumijeli PCR metodu potrebno je poznavati građu nukleinskih kiselina, njihov kemizam i samu ulogu u stanici. Postoje dva osnovna tipa nukleinskih kiselina: DNA i RNA. To su linearni polimeri koji se sastoje od različitih nukleotida poredanih određenim slijedom. PCR je našla primjenu u molekularnioj biologiji, mikrobilologiji, medicini, forenzici, te dijagnostici hrane kao što je određivanje vrste životinjskog mesa u hrani, mikroorganizama, mikotoksinogenih gljiva i dr.
Abstract (english)
PCR (polimerase chain reaction) is a method which we use to amplify a piece of DNA by in vitro, developed in 1984 by Kary Mullis. The PCR method is very simple. We amplify a single molecule DNA across several orders of magnitude, generating millions or more copies of the DNA piece. It is known that each strand of DNA have sequence of nucleotides which is complementary to the opposite strain of DNA. During replication by the DNA polymerase each strand odf DNA molecule is used as template for synthesys of new strand. To understand PCR method, we should know the structure and function of nucleic acids. The most common nucleic acids are deoxyribonucleic acid (DNA) and ribonucleic acid (RNA). A nucleic acid is a macromolecule composed of chains of monomeric nucleotides. PCR is used in molecular biology and microbiology, medicine, forensics and food diagnostic such as detection of animal species in meat products, microorganisms, indentification of mycotoxigenic fungi etc.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:886841
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 on2015-11-03 12:15:42