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undergraduate thesis
Fizikalno - kemijska svojstva adsorbensa bitna za proces adsorpcije
2023. urn:nbn:hr:109:295830
Slunjski, Ema
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Physical Chemistry

Cite this document

Slunjski, E. (2023). Fizikalno - kemijska svojstva adsorbensa bitna za proces adsorpcije (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:295830

Slunjski, Ema. "Fizikalno - kemijska svojstva adsorbensa bitna za proces adsorpcije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:295830

Slunjski, Ema. "Fizikalno - kemijska svojstva adsorbensa bitna za proces adsorpcije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:295830

Slunjski, E. (2023). 'Fizikalno - kemijska svojstva adsorbensa bitna za proces adsorpcije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:295830

Slunjski E. Fizikalno - kemijska svojstva adsorbensa bitna za proces adsorpcije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:295830

E. Slunjski, "Fizikalno - kemijska svojstva adsorbensa bitna za proces adsorpcije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:295830

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Metadata
TitleFizikalno - kemijska svojstva adsorbensa bitna za proces adsorpcije
Title (english)Physical and Chemical Properties of Adsorbents Essential for the Adsorption Process
AuthorEma Slunjski
MentorPetra Matić (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 country2023-09-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Fizikalno-kemijska svojstva adsorbensa važna su u procesima adsorpcije. Njihovim mijenjanjem može se utjecati na sam proces adsorpcije. Adsorpcija je metoda koja se danas često koristi u različitim područjima. U procesu adsorpcije sudjeluju adsorbens i adsorbat. U adsorbense ubrajaju se i aktivni ugljen i prehrambena vlakna kao što je β-glukan. U ovom radu opisana su fizikalno-kemijska svojstva aktivnog ugljena i β-glukana koja su bitna u samom procesu adsorpcije. Pokazalo se da prehrambena vlakna imaju kompleksu kemijsku strukturu koja utječe na proces adsorpcije, kao i razlike u njihovim molekularnim masama. Fizikalno-kemijska svojstva prehrambenih vlakana određuju i njihovu prebiotičku aktivnost. Fizikalno-kemijska svojstva aktivnog ugljena kao što su specifična masa, kapacitet izmjene kationa, pH i veličina pora utječu na proces adsorpcije. Kako bi se poboljšao proces adsorpcije, aktivni ugljen se modificira.
Abstract (english)
Physical/chemical properties of adsorbent are important in adsorption processes. These properties can affect the adsorption process. Adsorption is a method that is often used in various fields. Adsorbent and adsorbate participate in the adsorption process. Examples of adsorbents are activated carbon, dietary fibers such as β-glucan, etc. This paper describes the physicochemical properties of activated carbon and β-glucan, which are important in the adsorption process itself. It has been shown that dietary fibers have a complex chemical structure that affects the adsorption process, as well as differences in their molecular masses. Physical/chemical properties of dietary fibers also determine their prebiotic activity. Physical/chemical properties of activated carbon such as specific mass, cation exchange capacity, pH and pore size also affect the adsorption process. In order to improve the adsorption process, activated carbon can be modified.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:295830
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 on2023-09-14 14:38:24