prikaz prve stranice dokumenta Elektrokemijske tehnike za određivanje bakra u realnim uzorcima
Access restricted to students and staff of home institution
undergraduate thesis
Elektrokemijske tehnike za određivanje bakra u realnim uzorcima
2022. urn:nbn:hr:109:935212
Puhović, Barbara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Physical Chemistry

Cite this document

Puhović, B. (2022). Elektrokemijske tehnike za određivanje bakra u realnim uzorcima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:935212

Puhović, Barbara. "Elektrokemijske tehnike za određivanje bakra u realnim uzorcima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:935212

Puhović, Barbara. "Elektrokemijske tehnike za određivanje bakra u realnim uzorcima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:935212

Puhović, B. (2022). 'Elektrokemijske tehnike za određivanje bakra u realnim uzorcima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:935212

Puhović B. Elektrokemijske tehnike za određivanje bakra u realnim uzorcima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 December 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:935212

B. Puhović, "Elektrokemijske tehnike za određivanje bakra u realnim uzorcima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:935212

Please login to the repository to save this object to your list.
Metadata
TitleElektrokemijske tehnike za određivanje bakra u realnim uzorcima
Title (english)Electrochemical Techniques for the Determination of Copper in Real Samples
AuthorBarbara Puhović
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 country2022-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Bakar je kemijski element te je vodič topline i elektriciteta. Hrana kao izvori bakra su iznutrice, plodovi mora, orašasti plodovi, sjemenke, cjelovite žitarice, tamna čokolada, mahunarke, trešnje, mlijeko, zeleni čaj i slično. Neke od elektrokemijskih tehnika koje se primjenjuju za određivanje bakra u hrani su voltametrija anodnog i katodnog otapanja, zatim protočna kronopotenciometrija te elektrogravimetrija. Voltametrija anodnog i katodnog otapanja ubraja se u elektrokemijske tehnike s otapanjem pretkoncentriranog analita te su vrlo osjetljive. Depozicija određivanog analita se odvija procesom elektrolize dok se proces otapanja odvija ili promjenom potencijala radne elektrode ili provođenjem konstante struje kroz radnu elektrodu. Elektrogavimetrija je elektrokemijska tehnika kojom se određuje koncentracija analita u otopini na osnovi mase taloga analita (metala ili njegova oksida), koji nastaje na elektrodi kao produkt elektrokemijske reakcije. Zadatak završnog rada je opisati metal bakar, voltametriju anodnog i katodnog otapanja i elektrogravimetriju te njihovu primjenu na određivanje bakra iz hrane.
Abstract (english)
Copper is a chemical element and is a conductor of heat and electricity. Food sources of copper are offal, seafood, nuts, seeds, whole grains, dark chocolate, legumes, cherries, milk, green tea, and the like. Some of the electrochemical techniques used to determine copper in food are anodic and cathodic dissolution voltammetry, followed by flow chronopotentiometry and electrogravimetry. Anodic and cathodic dissolution voltammetry are considered electrochemical techniques with the dissolution of preconcentrated analyte and are very sensitive. The deposition of the determined analyte takes place through the process of electrolysis, while the dissolution process takes place either by changing the potential of the working electrode or by passing a constant current through the working electrode. Electrogravimetry is an electrochemical technique that determines the concentration of an analyte in a solution based on the mass of the analyte precipitate (metal or its oxide), which forms on the electrode as a product of an electrochemical reaction. The task of the final paper is to describe copper metal, anodic and cathodic dissolution voltammetry and electrogravimetry and their application to the determination of copper in food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:935212
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 on2022-10-03 14:00:46