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master's thesis
Uklanjanje arsena iz vode adsorpcijom na modificiranu ljusku bundeve
2020. urn:nbn:hr:109:691563
Furdi, Monika
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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Furdi, M. (2020). Uklanjanje arsena iz vode adsorpcijom na modificiranu ljusku bundeve (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:691563

Furdi, Monika. "Uklanjanje arsena iz vode adsorpcijom na modificiranu ljusku bundeve." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:691563

Furdi, Monika. "Uklanjanje arsena iz vode adsorpcijom na modificiranu ljusku bundeve." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:691563

Furdi, M. (2020). 'Uklanjanje arsena iz vode adsorpcijom na modificiranu ljusku bundeve', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:691563

Furdi M. Uklanjanje arsena iz vode adsorpcijom na modificiranu ljusku bundeve [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 September 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:691563

M. Furdi, "Uklanjanje arsena iz vode adsorpcijom na modificiranu ljusku bundeve", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:691563

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Metadata
TitleUklanjanje arsena iz vode adsorpcijom na modificiranu ljusku bundeve
Title (english)Arsenic Removal from Water by Adsorption on Modified Pumpkin Husks
AuthorMonika Furdi
MentorMirna Habuda-Stanić (mentor)
MentorAna Tutić (pomoć pri izradi, neposredni voditelj)
Committee memberNatalija Velić (predsjednik povjerenstva)
Committee memberMirna Habuda-Stanić (član povjerenstva)
Committee memberValentina Bušić (član povjerenstva)
Committee memberLidija Jakobek Barron (član povjerenstva)
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 country2020-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Pojava toksičnog arsena u vodi za piće značajan je svjetski problem, a dugotrajna konzumacija vode za piće s povećanom koncentracijom arsena manifestira se povećanom koncentracijom arsena u kosi, noktima i krvi. Istraživanja su pokazala da dugotrajna izloženost arsenu može biti povezana s povećanim rizikom od raka kože, pluća, bubrega, a dolazi i do promjena na koži. U ovom radu ispitana je mogućnost uklanjanja arsena adsorpcijom na modificranu ljusku bundeve. Ljuska bundeve je modificirana kako bi se obogatila funkcionalnim skupinama te omogućilo učinkvitije vezanje iona arsena. Učinkovitost uklanjanja arsena ispitana je u ovisnosti o početnoj koncentraciji arsena, mase adsorbensa, vremenu adsorpcije i pH – vrijednosti. Također je i ispitano uklanjanje arsena iz vode u koloni. Rezultati istraživanja pokazali su da se najveće količine arsena uklanjaju pri nižem pH, dužem vremenu kontakta i većoj masi adsorbenta.
Abstract (english)
The occurrence of toxic arsenic in drinking water is a significant global problem and long – term consumption of drinking water with increased concentration of arsenic is manifested by increased arsenic in hair, nails and blood. Researches has shown that long-term exposure to arsenic may be associated with an increased risk of skin, lung or kidney cancer as well as skin changes. In this paper, the possibility of arsenic removal by adsorption on a modified pumpkin husks were investigated. The pumpkin husks were modified to enrich the material with functional groups and to facilitate the binding of arsenic ions. The arsenic removal efficiency was examined as a function of the initial arsenic concentration, adsorbent mass, adsorption time and pH value. The removal of arsenic from the water in the column was also examined. The results of this study showed that the largest amounts of arsenic are removed at lower pH, longer contact time and with higher dosage of the adsorbent.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:691563
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2020-12-14 07:01:58