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undergraduate thesis
Koloidni sustavi i elektrokinetički (zeta) potencijal
2016. urn:nbn:hr:109:042145
Kvaternik, Šimun
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Physical Chemistry

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Kvaternik, Š. (2016). Koloidni sustavi i elektrokinetički (zeta) potencijal (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:042145

Kvaternik, Šimun. "Koloidni sustavi i elektrokinetički (zeta) potencijal." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:042145

Kvaternik, Šimun. "Koloidni sustavi i elektrokinetički (zeta) potencijal." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:042145

Kvaternik, Š. (2016). 'Koloidni sustavi i elektrokinetički (zeta) potencijal', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:042145

Kvaternik Š. Koloidni sustavi i elektrokinetički (zeta) potencijal [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2025 January 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:042145

Š. Kvaternik, "Koloidni sustavi i elektrokinetički (zeta) potencijal", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:042145

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Metadata
TitleKoloidni sustavi i elektrokinetički (zeta) potencijal
Title (english)Colloidal systems and electrokinetic (zeta) potential
AuthorŠimun Kvaternik
MentorLidija Jakobek (mentor)
Committee memberLidija Jakobek (predsjednik povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Sub-department of Applied Chemistry and instrumental Methods)
(Physical Chemistry)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Koloidi su disperzni sustavi s veličinom čestica od 1 do 100 nm. Dijele se obzirom na agregatno stanje i veličinu čestica disperzne faze, s obzirom na solvataciju, povratnost koagulacije itd. Koloidni sustavi pokazuju tzv. Tyndallov efekt. Osim toga, čestice koloida se gibaju, njihovo gibanje nazvano je Brownovo gibanje, imaju i naboj što utječe na električna svojstva koloida. O električnim svojstvima čestica koloida ovisi stabilnost koloida koja se definira kao sposobnost čestica koloida da ostanu u raspršenom (disperznom stanju) bez taloženja. Elektrokinetički ili zeta potencijal je naboj koji se javlja na granici difuznog sloja čestice koloida i njime se može pratiti stabilnost ili destabilizacija koloida. Cilj ovog rada bio je objasniti elektrokinetički ili zeta potencijal, njegovo značenje i utjecaj na stabilnost koloida.
Abstract (english)
Disperse systems whose particle size ranges from 1 to 100 nm are known as colloid systems. They are grouped according to their physical form and particle size, solvatation, coagulation reversibility etc. Colloidal fundamental properties explained in this paper include Tyndall effect, as an optical charasteric, Brown's motion and properties arising from their electrical charge and colloid stability problematic, which is determined with the value of zeta potential. It is the potential difference that occurs on the border of the diffuse layer and most common method for zeta potential measurement is electrophoresis.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:042145
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 conditionsOpen access
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Created on2016-12-14 07:58:48