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undergraduate thesis
Kinetika reakcije I i II reda
2022. urn:nbn:hr:109:828875
Balaž, Lea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Physical Chemistry

Cite this document

Balaž, L. (2022). Kinetika reakcije I i II reda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:828875

Balaž, Lea. "Kinetika reakcije I i II reda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:828875

Balaž, Lea. "Kinetika reakcije I i II reda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:828875

Balaž, L. (2022). 'Kinetika reakcije I i II reda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:828875

Balaž L. Kinetika reakcije I i II reda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:828875

L. Balaž, "Kinetika reakcije I i II reda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:828875

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Metadata
TitleKinetika reakcije I i II reda
Title (english)Kinetics of the First and Second Order Reaction
AuthorLea Balaž
MentorLidija Jakobek Barron (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 country2022-02-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kinetika je dio kemije koji se bavi brzinama kemijskih reakcija, mehanizmima reakcija i utjecajem različitih čimbenika na brzinu reakcije. Izvođenjem neke kemijske reakcije u različitim vremenskim intervalima, mogu se odrediti različiti čimbenici iz područja kinetike kao što su brzina reakcije, jednadžba za brzinu reakcije, konstanta brzine reakcije, red reakcije i molekularitet. Red reakcije određuje se eksperimentalno i predstavlja ovisnost brzine reakcije o koncentracijama sudionika u reakciji. Cilj ovog rada je definirati kinetiku, jednadžbu za brzinu kemijske reakcije, brzinu reakcije, red reakcije te osobito objasniti reakcije I i II reda.
Abstract (english)
Kinetics is part of chemistry that deals with the rateof chemical reactions, reactionmechanisms and also with theinfluence of various factors on the reaction rate. Performing some chemical reaction at various time intervals, various parametersin the area of kinetics can be determined, like the reaction rate, the reaction law, the reactionrate constant, the reaction order and molecularity. The reaction order is determinated experimantally and represents the dependence of the reaction rate on the concentration of the participiants in the reaction. The aim of this paper is to define the kinetics, the reaction law, the reaction rate, order of reaction and in particular to explain the reactions of first and second order.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:828875
ProjectNumber: IP-2016-06-6777
Title: Utjecaj prehrambenih vlakana na bioraspoloživost polifenola istraživanjem adsorpcije i simuliranih probavnih procesa, in vitro
Acronym: BIO-POLIFENOL
Leader: Lidija Jakobek Barron
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
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
Terms of useLicence In copyright icon
Created on2022-02-10 09:08:27