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undergraduate thesis
Učinkovitost uklanjanja huminske kiseline iz vode primjenom "low-cost" aktivnih ugljena
2019. urn:nbn:hr:109:930996
Dorić, Leonarda
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

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Dorić, L. (2019). Učinkovitost uklanjanja huminske kiseline iz vode primjenom "low-cost" aktivnih ugljena (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:930996

Dorić, Leonarda. "Učinkovitost uklanjanja huminske kiseline iz vode primjenom "low-cost" aktivnih ugljena." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:930996

Dorić, Leonarda. "Učinkovitost uklanjanja huminske kiseline iz vode primjenom "low-cost" aktivnih ugljena." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:930996

Dorić, L. (2019). 'Učinkovitost uklanjanja huminske kiseline iz vode primjenom "low-cost" aktivnih ugljena', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:930996

Dorić L. Učinkovitost uklanjanja huminske kiseline iz vode primjenom "low-cost" aktivnih ugljena [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2025 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:930996

L. Dorić, "Učinkovitost uklanjanja huminske kiseline iz vode primjenom "low-cost" aktivnih ugljena", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:930996

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Metadata
TitleUčinkovitost uklanjanja huminske kiseline iz vode primjenom "low-cost" aktivnih ugljena
Title (english)The efficiency of humic acid removal from water by low-cost activated carbons
AuthorLeonarda Dorić
MentorMirna Habuda-Stanić (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 country2019-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Huminske kiseline su vrsta humusnih tvari te predstavljaju aktivan dio humusa. Prisutnost huminskih tvari u tlu povećava plodnost tla, poboljšava kemijska svojstava tla te neposredno utječe na plodnost biljaka, rast korijena te povećava otpornost biljaka na promjenu okolišnih uvjeta. Humusne tvari mogu nastati razgradnjom prirodne organske tvari u tlu i vodi pri čemu se najveći dio molekula prevodi u humin, od kojeg oksidacijskom razgradnjom nastaju huminske, a zatim fulvinske kiseline. Prisustvo huminskih kiselina u vodama je nepoželjno zbog njihove kemijske reaktivnosti s mnogim tvarima, čime njihova prisutnost dodatno smanjuje kakvoću vode. U ovom radu ispitana je mogućnost uklanjanja huminske kiseline iz vode protokom kroz kolonu primjenom ,,low-cost“ adsorbensa dobivenog iz aktivacije ljuske oraha. Uz navedeni adsorbens, uklanjanje huminske kiseline ispitano je i komercijalno dostupnim aktivnim ugljenom Cullar D. Učinkovitost uklanjanja huminske kiseline ispitana je u ovisnosti o početnoj masenoj koncentraciji huminske kiseline, vremenu adsorpcije, pH vrijednosti i masi adsorbensa.
Abstract (english)
A type of humic acids with humic substances are an active part of humus. The presence of humic substances in the soil increased soil fertility, improved soil chemical properties and direct effects on plant fertility, root solution and increased plant resistance to changing environmental conditions. Humic substances can be formed by the decomposition of natural organic matter in the soil, leading to the transfer of most of the molecule to humin, of which oxidative degradation occurs to form humic and then fulvic acid. The presence of humic acids in water is undesirable because of their chemical reactivity with many substances, thus their presence further reduces the water quality. This paper investigates the possibility of removing humic acid from water by flowing through a column using a "low-cost" adsorbent obtained by the activation of a nut shell. In addition to said adsorbent, the removal of humic acid was also examined by the commercially available activated carbon Cullar D. The removal efficiency of humic acid was tested depending on the initial mass concentration of the humic acid, the adsorption time, the pH value and the mass of the adsorbent.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:930996
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 on2019-10-02 15:33:33