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undergraduate thesis
Entropija kao kriterij spontanosti reakcije
2017. urn:nbn:hr:109:490788
Dukarić, Ana-Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Physical Chemistry

Cite this document

Dukarić, A. M. (2017). Entropija kao kriterij spontanosti reakcije (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:490788

Dukarić, Ana Marija. "Entropija kao kriterij spontanosti reakcije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:490788

Dukarić, Ana Marija. "Entropija kao kriterij spontanosti reakcije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:490788

Dukarić, A. M. (2017). 'Entropija kao kriterij spontanosti reakcije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:490788

Dukarić AM. Entropija kao kriterij spontanosti reakcije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 October 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:490788

A. M. Dukarić, "Entropija kao kriterij spontanosti reakcije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:490788

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Metadata
TitleEntropija kao kriterij spontanosti reakcije
Title (english)Entropy as a criterion of the reaction spontaneity
AuthorAna-Marija Dukarić
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 country2017-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Spontani procesi, poznati i kao ireverzibilni, teku u jednom smjeru, a za njihovo samo odvijanje nije potrebno ulaganje rada. Ovi procesi odvijaju se zbog toga što tvar i energija teže neredu. Većina procesa koji se odvijaju u prirodi su spontani procesi. Nespontani procesi, poznati i kao reverzibilni, nisu uobičajeni u prirodi jer se odvijaju dodatnim ulaganjem rada. Funkcija stanja nazvana entropija (S) upotrebljava se za mjerenje nereda u sustavu. Prema tome, ukupna promjena entropije može se upotrijebiti za određivanje da li je neki proces spontan ili nespontan. Cilj ovog rada bio je definirati spontane (ireverzibilne) te nespontane (reverzibilne) procese te objasniti na koji način računanje entropije može poslužiti kao kriterij spontanosti / nespontanosti procesa.
Abstract (english)
Spontaneous processes, known also as irreversible processes, occur only in one direction without the investment of work. They take place because matter and energy tend to become disordered. Most of the reactions in the nature are spontaneous processes. Non-spontaneous processes, also known as reversible, are not common in the nature, because they take place by doing work. A state function, called entropy (S) is used to measure the disorded in a system. Accordingly, the total change in the entropy can be applied to determine is some process spontaneous or non-spontaneous. The aim of this work was to define spontaneous (irreversible) and nonspontaneous (reversible) processes and to explain how the calculation of entropy can serve as a criterion for spontaneity / non-spontaneity of processes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:490788
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 on2018-01-12 14:45:43