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undergraduate thesis
Elektrokinetički potencijal
2021. urn:nbn:hr:109:030129
Tomac, Valentina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Physical Chemistry

Cite this document

Tomac, V. (2021). Elektrokinetički potencijal (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:030129

Tomac, Valentina. "Elektrokinetički potencijal." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:030129

Tomac, Valentina. "Elektrokinetički potencijal." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:030129

Tomac, V. (2021). 'Elektrokinetički potencijal', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 March 2023, https://urn.nsk.hr/urn:nbn:hr:109:030129

Tomac V. Elektrokinetički potencijal [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2023 March 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:030129

V. Tomac, "Elektrokinetički potencijal", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:030129

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Metadata
TitleElektrokinetički potencijal
Title (english)Electrokinetic Potential
AuthorValentina Tomac
MentorIvana Tomac (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 country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Elektrokinetički potencijal je parametar koji opisuje elektrokemijsku ravnotežu na površini čestica, a ovisi o svojstvima tekućine i svojstvima površine. Elektrokinetički potencijal naziva se još zeta potencijal. Što je zeta potencijal viši to je jače elektrostatsko odbijanje i sustav je stabilniji. Uređaj za mjerenje zeta potencijala naziva se zeta potencijal analizator koji predstavlja analitički instrument za karakterizaciju zeta potencijala kao svojstva površinskog sloja u tekućim sustavima i poroznim tijelima. Zadatak ovog završnog rada je opisati karakteristike zeta potencijala i uređaja zeta potencijal analizatora te navesti primjenu zeta potencijala u prehrambenoj industriji.
Abstract (english)
The electrokinetic potential is a parameter that describes the electrochemical equilibrium at the surface of particles and depends on the properties of the liquid and the properties of the surface. The electrokinetic potential is also called the zeta potential. The higher the zeta potential the stronger the electrostatic repulsion and the more stable the system is. The device for measuring the zeta potential is called the zeta potential analyzer, which is an analytical instrument for characterizing the zeta potential as a property of the surface layer in liquid systems and porous systems. The aim of this work is to describe the characteristics of zeta potential and zeta potential analyser devices and to state the application of zeta potential in the food industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:030129
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 Barron
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 on2021-10-08 07:47:32