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master's thesis
Kinetika adsorpcije galne kiseline na ß-glukanu
2020. urn:nbn:hr:109:309168
Diklić, Andrijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods

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Diklić, A. (2020). Kinetika adsorpcije galne kiseline na ß-glukanu (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:309168

Diklić, Andrijana. "Kinetika adsorpcije galne kiseline na ß-glukanu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:309168

Diklić, Andrijana. "Kinetika adsorpcije galne kiseline na ß-glukanu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:309168

Diklić, A. (2020). 'Kinetika adsorpcije galne kiseline na ß-glukanu', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 March 2025, https://urn.nsk.hr/urn:nbn:hr:109:309168

Diklić A. Kinetika adsorpcije galne kiseline na ß-glukanu [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 March 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:309168

A. Diklić, "Kinetika adsorpcije galne kiseline na ß-glukanu", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:309168

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Metadata
TitleKinetika adsorpcije galne kiseline na ß-glukanu
Title (english)Kinetics of Gallic Acid Adsorption Onto ß-glucan
AuthorAndrijana Diklić
MentorLidija Jakobek Barron (mentor)
Committee memberIvica Strelec (predsjednik povjerenstva)
Committee memberLidija Jakobek Barron (član povjerenstva)
Committee memberValentina Bušić (član povjerenstva)
Committee memberIvana Tomac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Sub-department of Applied Chemistry and instrumental Methods)
Osijek
Defense date and country2020-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Adsorpcija predstavlja proces vezanja molekula iz tekućine ili plina na površinu krute faze. Tijekom istraživanja adsorpcije provode se eksperimenti kojima se dobiju podaci o količini adsorbirane (qe) i neadsorbirane tvari (ce) u trenutku kada proces adsorpcije dođe u stanje ravnoteže. Ukoliko se proces adsorpcije provodi u različitim vremenskim intervalima, rezultati se mogu modelirati kinetičkim modelima pseudo-prvog i pseudo-drugog reda na osnovu kojih se određuje red reakcije i konstanta brzine reakcije. Procesom adsorpcije te kinetikom adsorpcije mogu se ispitati interakcije između molekula kao što su polifenoli i prehrambena vlakna. Cilj ovo rada bio je ispitati kinetiku adsorpcije galne kiseline na β-glukanu pri tri različita pH (1,5; 7,5 i 10) u različitim vremenskim intervalima te obraditi rezultate jednadžbama pseudo-prvog i pseudo-drugog reda. Dobiveni rezultati pokazali su da se galna kiselina adsorbira na β-glukan, a adsorpcijski kapacitet raste s povećanjem pH. Kemijska struktura galne kiseline na različitim pH vrijednostima utječe na adsorpciju. Adsorpcija je najbrža tijekom 1 h reakcije, a tijekom 5 h adsorpcija vjerojatno slijedi kinetiku pseudo-drugog reda.
Abstract (english)
Adsorption is a process in which molecules from a liquid or gas bind to the surface of a solid phase. To study the adsorption process, experiments are performed to obtain the data of amount of adsorbed (qe) and un-adsorbed compounds (ce) at the moment when the adsorption reaches equilibrium. If the adsorption process is carried out at different time intervals, the results can be modeled with kinetic models of the pseudo-first and pseudo-second order, which enable the determination of the reaction order and the reaction rate constant. The interactions between molecules such as polyphenols and dietary fibers can be studied with the adsorption process and adsorption kinetics. The aim of this study was to examine the kinetics of adsorption of gallic acid onto β-glucan at three different pH values (1,5; 7,5 and 10) at different time intervals, and to model the results with pseudo-first and pseudo-second order equations. The obtained results showed that gallic acid adsorbed onto β-glucan, and adsorption capacity increased with the pH increase. Different chemical structure of gallic acid at different pH values affected adsorption. The adsorption was faster in the first 1 h, and after 5 h it probably followed pseudo-second order reaction.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:309168
ProjectNumber: 6777
Title: tjecaj 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 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 07:12:24