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undergraduate thesis
Benzen i policiklički aromatski spojevi
završni rad
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:344354
Šibalić, Darijo
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Šibalić, D. (2014). Benzen i policiklički aromatski spojevi : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:344354

Šibalić, Darijo. "Benzen i policiklički aromatski spojevi : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:344354

Šibalić, Darijo. "Benzen i policiklički aromatski spojevi : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:344354

Šibalić, D. (2014). 'Benzen i policiklički aromatski spojevi : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:344354

Šibalić D. Benzen i policiklički aromatski spojevi : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:344354

D. Šibalić, "Benzen i policiklički aromatski spojevi : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:344354

Metadata
TitleBenzen i policiklički aromatski spojevi : završni rad
Title (english)Benzene and polycyclic aromatic compounds
AuthorDarijo Šibalić
MentorDajana Gašo-Sokač (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2014-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Završni rad se sastoji od tri cjeline. Prvi dio obuhvaća povijesni tok otkrića i određivanja kemijske strukture benzena. Na samom početku je navedena osnovna primjena benzena u industriji kako bi se naglasila važnost proučavanja same strukture i kemijskih reakcija benzena te njegovih derivata. Nakon što je otkrivena struktura benzena postalo je jasno da je potrebno objasniti i aromatski karakter molekule i na samom kraju osnovne reakcije u kojima benzen sudjeluje. Tu dolazimo do druge cjeline koji obuhvaća elektrofilnu aromatsku supstituciju karakterističnu za benzen. Drugi dio je ujedno i poveznica između prvog i trećeg dijela završnog rada. Budući da se treći dio sastoji od objašnjavanja strukture policikličkih aromatskih ugljikovodika (naftalen, antracen, fenantren) a predstavljaju kondenzirane prstene benzena jasno je da i policiklički ugljikovodici ulaze u reakcije elektrofilne aromatske supstitucije na isti način kao i benzen, stabilizirani rezonantnim strukturama.
Abstract (english)
The final work consists of three parts. The first part includes historical course of discovery and determination of the chemical structure of benzene. At the beginning of the specified basic use of benzene in the industry in order to emphasize the importance of studying the structure and chemical reactions of benzene and its derivatives. Having discovered the structure of benzene has become clear that it is necessary to explain the aromatic character of the molecule and at the end of the primary reaction in which benzene is participating. Which leads us to another unit that includes electrophilic aromatic substitution characteristic of benzene. The second part is the link between the first and the third part of the final work. As the third part consists of explaining the structure of polycyclic aromatic hydrocarbons (naphthalene, anthracene, phenanthrene) and are fused benzene rings clearly and polycyclic hydrocarbons entering the electrophilic aromatic substitution reactions in the same way as benzene, stabilized resonance structures.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:344354
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
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Created on2015-09-24 09:18:15