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undergraduate thesis
Uklanjanje huminske kiseline iz vode adsorpcijom na aktivne ugljene
2019. urn:nbn:hr:109:552222
Silov, Domagoj
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Cite this document

Silov, D. (2019). Uklanjanje huminske kiseline iz vode adsorpcijom na aktivne ugljene (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:552222

Silov, Domagoj. "Uklanjanje huminske kiseline iz vode adsorpcijom na aktivne ugljene." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:552222

Silov, Domagoj. "Uklanjanje huminske kiseline iz vode adsorpcijom na aktivne ugljene." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:552222

Silov, D. (2019). 'Uklanjanje huminske kiseline iz vode adsorpcijom na aktivne ugljene', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:552222

Silov D. Uklanjanje huminske kiseline iz vode adsorpcijom na aktivne ugljene [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 September 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:552222

D. Silov, "Uklanjanje huminske kiseline iz vode adsorpcijom na aktivne ugljene", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:552222

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Metadata
TitleUklanjanje huminske kiseline iz vode adsorpcijom na aktivne ugljene
Title (english)Removal of humic acid from water by adsorption onto activated carbons
AuthorDomagoj Silov
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 country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prehrambena industrija tijekom proizvodnih procesa često stvara značajne količine otpada, a posljednjih nekoliko godina sve je veće zanimanje za iznalaženju novih načina njegove ponovne upotrebe. Jedan od njih je i proizvodnja jeftinih adsorbenasa tzv. „low-cost“ materijala koji se mogu proizvesti od otpada nastalog u procesu prerade voća i povrća. Navedeni adsorbensi najčešće imaju primjenu u procesima prerade vode za piće ili procesima pročišćavanja otpadnih voda. Do danas su tako proizvedene različite vrste aktivnih ugljena dobivene od materijala koje karakterizira visoki udio ugljika, a mnogobrojne studije su ispitale njihova adsorpcijska svojstva i učinkovitost uklanjanja različitih tvari koje narušavaju kakvoću vode. Prirodne organske tvari (engl. Natural Organic Matter, NOM) čini kompleksna smjesa organskih tvari u kojoj prevladavaju huminske tvari, a često se u podzemnim i površinskim vodama pojavljuju u povišenim koncentracijama. Pojava povišenih koncentracija NOM u vodi uzrokuje pojavu žućkastog obojenja vode, a ukoliko se takva voda dezinficira klorom, mogu nastati kancerogeni trihalometani. U ovom radu ispitana je učinkovitost uklanjanja prirodnih organskih tvari iz vode primjenom aktivnih ugljena dobivenih pirolizom ljuski lješnjaka i oraha. Učinkovitost uklanjanja ispitan je u ovisnosti o masi adsorbensa, pH vrijednosti vode, vremenu kontakta te početnoj koncentraciji NOM u vodi.
Abstract (english)
During the food production process, the industry generates significant amounts of by-product and during the last few years, there is growing interest among the scientist for its reuse. Among the other, one of the possibility is production of so-called "low-cost" adsorbents. Those adsorbents are mostly produced from by-product material generated during the fruit and vegetables processing, and used in drinking water or wastewater treatment processes. Various types of activated carbons have been produced by pyrolysis. Mostly of them are based on materials that are characterized by a high carbon content. Their adsorption properties and the effectiveness in contaminants removing from water have been tested ande reported via many research studies. Natural organic matter (NOM) is a broad term for the complex mixture of thousands of organic compounds that can be present in groundwaters or surface waters. The appearance of elevated concentrations of NOM in water causes yellowish coloration of water, and if such water is disinfected with chlorine, harmful trihalomethanes (THMs) can be produced. This paper examines the efficiency of NOM removal from water using activated carbon produced by nutshells and walnuts pyrolysis. The removal efficiency of obtained activated carbons was tested as a function of the mass dosage, pH, contact time, and initial concentration of NOM in water.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:552222
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 on2020-01-14 08:26:13