prikaz prve stranice dokumenta Adsorpcijske izoterme
  Download
PDF 1.17 MB
undergraduate thesis
Adsorpcijske izoterme
2016. urn:nbn:hr:109:035448
Katić, Luka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Physical Chemistry

Cite this document

Katić, L. (2016). Adsorpcijske izoterme (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:035448

Katić, Luka. "Adsorpcijske izoterme." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:035448

Katić, Luka. "Adsorpcijske izoterme." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:035448

Katić, L. (2016). 'Adsorpcijske izoterme', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:035448

Katić L. Adsorpcijske izoterme [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:109:035448

L. Katić, "Adsorpcijske izoterme", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:035448

Please login to the repository to save this object to your list.
Metadata
TitleAdsorpcijske izoterme
Title (english)Adsorption isotherms
AuthorLuka Katić
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
Adosrpcijske izoterme su grafički prikazane ovisnosti volumena/mase adsorbirane tvari na adsorbensu i primijenjenog tlaka (koncentracije, mase) tvari koja se adsorbira. Taj odnos je karakterističan za svaku temperaturu te se zbog toga grafičke ovisnosti nazivaju izotoerme. Linija koja povezuje vrijednosti u grafu pri istoj temperaturi naziva se adsorpcijska izoterma. Poznate su Freundlichova, Langmuirova, Dubinnin-Radushkhevicheva i mnoge druge izoterme. Adsorpcijske izoterme služe za bolje razumijevanje procesa adsorpcije i učinaka adsorpcije pri različitim temperaturama. U ovom radu cilj je bio opisati svojstva adsorpcije, Freundlichovu, Langmuirovu i Dubinnin-Radushkhevichevu adsorpcijsku izotermu te tipove adsorpcije.
Abstract (english)
Adsorption isotherms are graphically shown relations between the volume/mass of adsorbed supstance on the surface of the adsorbent and the pressure (concentration, mass) of supstance that is adsorbed . That relation is a characteristic of every temperature and that is the reason why it is called isotherm. A curve connecting the values of the same temperature on the graph is an adsorption isotherm. Freundlich, Langmuir, Dubinnin- Radushkevich isotherm and many other are known. Adsorption ishoterms are used for the better understanding of the adsorption processes and their effects at different temperatures. The purpose of this work was to describe adsorption proces, to understand Freundlich, Langmuir and Dubinnin-Radushkevich adsorption isotherm and adsorption types.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:035448
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
Terms of useLicence In copyright icon
Created on2016-12-14 08:03:56