prikaz prve stranice dokumenta Uklanjanje arsena iz vode aktivnim ugljenom pripravljenim od ljusaka lješnjaka
  Download
PDF 2.12 MB
master's thesis
Uklanjanje arsena iz vode aktivnim ugljenom pripravljenim od ljusaka lješnjaka
2015. urn:nbn:hr:109:064314
Ladan, Ivona
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Cite this document

Ladan, I. (2015). Uklanjanje arsena iz vode aktivnim ugljenom pripravljenim od ljusaka lješnjaka (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:064314

Ladan, Ivona. "Uklanjanje arsena iz vode aktivnim ugljenom pripravljenim od ljusaka lješnjaka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:064314

Ladan, Ivona. "Uklanjanje arsena iz vode aktivnim ugljenom pripravljenim od ljusaka lješnjaka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:064314

Ladan, I. (2015). 'Uklanjanje arsena iz vode aktivnim ugljenom pripravljenim od ljusaka lješnjaka', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:064314

Ladan I. Uklanjanje arsena iz vode aktivnim ugljenom pripravljenim od ljusaka lješnjaka [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2025 January 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:064314

I. Ladan, "Uklanjanje arsena iz vode aktivnim ugljenom pripravljenim od ljusaka lješnjaka", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:064314

Please login to the repository to save this object to your list.
Metadata
TitleUklanjanje arsena iz vode aktivnim ugljenom pripravljenim od ljusaka lješnjaka
Title (english)Removing arsenic from water with active charcoal made from hazelnut's shells
AuthorIvona Ladan
MentorMirna Habuda-Stanić (mentor)
Committee memberDajana Gašo-Sokač
Committee memberMirna Habuda-Stanić
Committee memberMaja Molnar
Committee memberMirela Planinić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2015-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Milijuni ljudi danas troše vodu za piće u kojoj se arsen nalazi u povišenim koncentracijama, uključujući nekoliko lokacija na području istočne Hrvatske. Dugotrajna konzumacija vode za piće s povećanom koncentracijom arsena manifestira se povećanom koncentracijom arsena u krvi, kosi i noktima te inaktivacijom različitih enzima, a može uzrokovati i pojavu keratoza i raka pluća. Postoji niz poznatih tehnologija kojima se arsen može učinkovito ukloniti iz vode. Adsorpcija je jedan od najčešće primjenjivanih tehnologija uslijed njezine učinkovitosti, ali i ekonomičnosti. U radu ovom radu ispitana je mogućnost uklanjanja arsena adsorpcijom na aktivnom ugljenu pripravljenim od ljuske lješnjaka. Karbonizirana ljuska lješnjaka je prije ispitivanja aktivirana s 96 %-tnom sumpornom kiselinom. Učinkovitost uklanjanja arsena ispitana u ovisnosti o početnoj koncentraciji arsena, vremenu adsorpcije, mase adsorbensa, pH-vrijednosti i temperature. Rezultati ovog istraživanja pokazali su da se najveće količine arsena uklanjaju pri povišenim temperaturama i manjoj početnoj koncentraciji arsena te pri dužem vremenu adsorpcije, na nižoj pH-vrijednosti i većim ispitanim masama adsorbensa.
Abstract (english)
Millions of people today consume drinking water that has a high concentration of arsenic, including several locations in Eastern Croatia. Long term using this kind of consumation of water with a high concentration of arsenices is manifested by an increased concentration of arsenic in blood, hair, nails, and the inactivation of various enzymes or by the appearance of keratosis and lung cancer. There is a number of known technologies to effectively remove arsenic from water. Adsorption is one of the most frequently used technologies due to its efficiency but also its thriftiness. In this paper, the possibility of removing arsenic adsorption on activated carbon prepared from hazelnut shells was examined. The carbonized hazelnut shell was activated with 96% concentrated sulfur acid before the test. The efficiency of the removal of arsenic was examined in relation of the initial arsenic concentration, the time of adsorption, the adsorbent weight, the pH-value and temperature. The results of this study showed that the largest amounts of arsenic are removed at elevated temperatures and lower initial concentration, at a longer time for the adsorption, at low pH values and at the end, with a higher weight of the adsorbent.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:064314
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 In copyright icon
Created on2015-12-15 15:45:42