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undergraduate thesis
Kemijska ravnoteža
2020. urn:nbn:hr:109:711806
Kovačević, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Physical Chemistry

Cite this document

Kovačević, I. (2020). Kemijska ravnoteža (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:711806

Kovačević, Ivana. "Kemijska ravnoteža." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:711806

Kovačević, Ivana. "Kemijska ravnoteža." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:711806

Kovačević, I. (2020). 'Kemijska ravnoteža', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:711806

Kovačević I. Kemijska ravnoteža [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 January 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:711806

I. Kovačević, "Kemijska ravnoteža", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:711806

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Metadata
TitleKemijska ravnoteža
Title (english)Chemical Equilibrium
AuthorIvana Kovačević
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 country2020-09-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kemijska ravnoteža je stanje u kojoj su reaktanti i produkti neke reakcije prisutni u određenoj koncentraciji i ne pokazuju tendenciju mijenjanja koncentracije s vremenom, a opisuje se konstantom kemijske ravnoteže. U stanje ravnoteže neka reakcija može doći kada se brzina nastajanja produkata iz reaktanata te brzina nastajanja reaktanata iz produkata izjednače. To stanje naziva se stanje dinamičke ravnoteže. Termodinamika kemijske ravnoteže povezuje ravnotežu s promjenom slobodne entalpije. Naime, u stanju kemijske ravnoteže promjena slobodne entalpije jednaka je nuli. Kod opisivanja neke reakcije, vrlo je važno poznavati stanje kemijske ravnoteže te sastav reaktanata i produkata u ravnoteži. Cilj ovog rada je objasniti i definirati kemijsku ravnotežu, konstantu kemijske ravnoteže, termodinamiku kemijske ravnoteže te kako kemijska ravnoteža utječe na odvijanje neke reakcije i prelazak reaktanata u produkte.
Abstract (english)
Chemical equilibrium is a state of reaction in which reactants and products of a reaction are present in certain concentrations and do not show the tendency to change over time. It is described by a chemical equilibrium constant. A chemical equilibrium can occur when the reaction rate for the formation of products from the reactants and the reaction rate for the formation of reactants from the products, equalize. This is called dynamic equilibrium. The thermodynamics connects chemical equilibrium to the Gibbs free energy. In chemical equilibrium, the Gibbs free energy change is equal to zero. When describing some reaction, it is very important to know chemical equilibrium and the composition of the reactants and products in equilibrium. The goal of this work is to explain and define chemical equilibrium, chemical equilibrium constant, chemical equilibrium thermodynamics and how chemical equilibrium affects reactions and the transition of reactants into products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:711806
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
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 on2020-09-25 11:09:02