master's thesis
The effect of boiling onto chemical composition of drinking water

Martina Klepić (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology
Metadata
TitleUtjecaj termičke obrade na kemijski sastav vode za ljudsku potrošnju
AuthorMartina Klepić
Mentor(s)Mirna Habuda-Stanić (thesis advisor)
Abstract
Ovim radom praćena je promjena kemijskog sastava vode prije i nakon termičke obrade. U teorijskom dijelu rada opisan je uobičajeni kemijski sastav vode, utjecaj pojedinog kemijskog elementa na zdravlje čovjeka te problematika samog projekta „Utjecaj kakvoće vode za ljudsku potrošnju na nutritivnu vrijednost dojenačkih mliječnih pripravaka“ Hrvatske agencije za hranu u sklopu kojeg je tema diplomskog rada obrađena. U drugom dijelu rada opisan je postupak uzorkovanja, provedba analiza te rasprava o dobivenim rezultatima. Uzorci vode za ljudsku potrošnju uzorkovani su iz vodoopskrbnih sustava gradova sjedišta dvadeset hrvatskih županija i grada Zagreba te testirani na petnaest parametara. Pri analizi korištene su standardizirane i akreditirane metode; ionske kromatografije i induktivno spregnute plazme – optička emisijska spektrometrija (ICP-OES), a udjeli pojednih kemijskih parametara prije i nakon termičke obrade vode grafički su prikazani uz pojašnjenje uočenih promjena u zabilježenim vrijednostima i objašnjenje očekivanog ponašanja te broj odstupanja.
Keywordsthermal treatment water drinking water
Parallel title (English)The effect of boiling onto chemical composition of drinking water
Committee MembersNatalija Velić
Dajana Gašo-Sokač
Mirna Habuda-Stanić
Maja Molnar
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeProcess Engineering
Academic title abbreviationmag. ing. proc.
Genremaster's thesis
Language Croatian
Defense date2015-10-19
Parallel abstract (English)
In this work changes in chemical composition of water before and after boiling were observed. Descriptions of typical chemical composition of water, the health effects of chemicals and issue of the Croatian Food Agency's project „The impact of drinking water quality to the nutritional value of infant dairy preparations“ , as part of which this thesis was made, are given in the theoretical part of the work. While in the second part of the work it is given a description of the sampling procedure, implementation of analysis and the results discussion. The samples of drinking water were taken from water supply systems of twenty cities, which are county seats, and city of Zagreb, in order to be tested on fifteen parameters. Throughout the analysis standardized and accredited methods of ion chromatography and inductively coupled plasma - optical emission spectrometry (ICP-OES) were used. Shares of specific chemical parameters before and after thermal treatment of water are graphically displayed along with the explanation of the observed changes in the recorded values, brief description of expected behaviour and number of result deviations.
Parallel keywords (Croatian)termička obrada voda voda za piće
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:365251
CommitterIvana Šuvak