undergraduate thesis
Colloidal systems

Mario Lacković (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Metadata
TitleKoloidni sustavi
AuthorMario Lacković
Mentor(s)Lidija Jakobek (thesis advisor)
Abstract
Koloidni disperzni sustavi su podvrsta disperznih sustava u kojima čestice ne možemo odijeliti filtracijom. Koloidni sustavi dijele se na koloidne otopine ili solove, emulzije, pjene, gelove te tekuće ili krute aerosolove, a po strukturi na liofilne i liofobne koloide. Znanje o priređivanju određenih vrsta stabilnih koloidnih sustava te isto tako izdvajanje koloidnih čestica iz sustava vrlo je bitno za različite industrijske grane, a posebno za prehrambenu industriju. Cilj ovog rada bio je opdenito opisati koloidne sustave, objasniti osnovna svojstva koloida (optička svojstva, Brownovo gibanje, sedimentacija, električna svojstva), strukturu (liofilni, liofobni), priređivanje pojedinih koloidnih sustava te metode izdvajanja koloidnih čestica. Navedeni su i primjeri koloida u prehrambenoj industriji.
Keywordscolloid colloidal system
Parallel title (English)Colloidal systems
Committee MembersLidija Jakobek (committee chairperson)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsSub-department of Applied Chemistry and instrumental Methods
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2016-09-30
Parallel abstract (English)
Colloidal systems are a subgroup of dispersed systems in which particles can not be separated by filtration. Colloids can be classified as colloidal solutions or sols, emulsions, foams, gels and liquid or solid aerosols. When it comes to the structure, they can be classified as lyophilic and lyophobic colloids. Knowledge of both, the preparation of stable colloidal systems and the separation of colloidal particles, is crucial for many industries and especially for food industry. The main goal of this work was to: describe colloidal systems, explain some basic properties of colloids (optical properties, Brownian motion, sedimentation and electrical properties ), explain their structure (lyophilic, lyophobic ), the preparation of colloids and also the separation of colloidal particles. Some examples of colloids from food industry are also presented.
Parallel keywords (Croatian)koloidi koliodni sustav
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:294732
CommitterSanda Hasenay