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undergraduate thesis
Površinski aktivne molekule
2018. urn:nbn:hr:109:115590
Radman, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods

Cite this document

Radman, I. (2018). Površinski aktivne molekule (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:115590

Radman, Ivana. "Površinski aktivne molekule." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:115590

Radman, Ivana. "Površinski aktivne molekule." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:115590

Radman, I. (2018). 'Površinski aktivne molekule', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:115590

Radman I. Površinski aktivne molekule [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:115590

I. Radman, "Površinski aktivne molekule", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:115590

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Metadata
TitlePovršinski aktivne molekule
Title (english)Surfactants
AuthorIvana Radman
MentorLidija Jakobek Barron (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Sub-department of Applied Chemistry and instrumental Methods)
Osijek
Defense date and country2018-09-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Napetost površine predstavlja silu koja se suprostavlja povećanju površine tekućine i odvija se na dodirnoj površini faza tekućina-plin ili na dodirnoj površini dvije tekućine koje se ne miješaju. Površinski aktivne molekule su molekule specifične kemijske strukture. Sastoje se od hidrofilnog i hidrofobnog dijela. Zbog toga se nalaze na dodirnoj površini otapala i zraka ili dodirnoj površini između dva otapala koja se ne mješaju. Kada se površinski aktivna tvar transportirana na površinu dolazi do smanjenja energije sustava, a time i napetosti površine. Razlikuju se četiri opće skupine površinski aktivnih molekula: anionske, kationske, neionske i amfoterne. Zbog svoje strukture i svojstava imaju široku primjenu. Koriste se u raznim industrijama kao što su: rudarska, naftna, prehrambena, kozmetička, farmaceutska itd. Cilj ovog rada bio je definirati površinski aktivne tvari, njihovu klasifikaciju, opisati svojstva, strukturu, zahtjeve te njihovu primjenu u svakidašnjem životu.
Abstract (english)
Surface tension is a force that is opposing to the increase of the liquid surface and occurs on the interface of the liquid-gas phase, or on the interface between two non-mixing liquids. Surface-active molecules or surfactants are molecules of specific chemical structure. They consists of a hydrophilic and hydrophobic part. That is why they are present on the contact surface of the solvent and air or the contact surface between the two dissolving solvents. When the surface-active substance is transported to the surface, it reduces the energy of the system, and thus the surface tension. There are four main groups of surfactants: anionic, cationic, nonionic and amphoteric. Due to their structure and properties they have wide application. They are used in various industries such as: mining, petroleum, nutrition, cosmetics, pharmaceuticals etc. The purpose of this paper was to define the surface active molecules, to classify them, describe their properties, structure, requirements and their application in everyday life.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:115590
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 on2018-10-18 15:41:06