prikaz prve stranice dokumenta Elektrokinetički (zeta) potencijal polifenola i prehrambenih vlakana
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undergraduate thesis
Elektrokinetički (zeta) potencijal polifenola i prehrambenih vlakana
2021. urn:nbn:hr:109:255609
Popijač, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods
Physical Chemistry

Cite this document

Popijač, A. (2021). Elektrokinetički (zeta) potencijal polifenola i prehrambenih vlakana (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:255609

Popijač, Ana. "Elektrokinetički (zeta) potencijal polifenola i prehrambenih vlakana." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:255609

Popijač, Ana. "Elektrokinetički (zeta) potencijal polifenola i prehrambenih vlakana." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:255609

Popijač, A. (2021). 'Elektrokinetički (zeta) potencijal polifenola i prehrambenih vlakana', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:255609

Popijač A. Elektrokinetički (zeta) potencijal polifenola i prehrambenih vlakana [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2025 January 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:255609

A. Popijač, "Elektrokinetički (zeta) potencijal polifenola i prehrambenih vlakana", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:255609

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Metadata
TitleElektrokinetički (zeta) potencijal polifenola i prehrambenih vlakana
Title (english)Electrokinetic (zeta) Potential of Polyphenols and Dietary Fibers
AuthorAna Popijač
MentorLidija Jakobek Barron (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Sub-department of Applied Chemistry and instrumental Methods)
(Physical Chemistry)
Osijek
Defense date and country2021-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Koloidi su jedni od disperznih sustava s veličinom čestica od 1 do 100 nm. Zbog svoje velike površine pokazuju razna površinska svojstva, a površina koloida može biti karakterizirana i nabojem. Na površini koloida se može javiti električni dvostruki sloj. Elektrokinetički ili zeta potencijal je potencijal koji se javlja u električnom dvostrukom sloju čestice koloida i njime se može pratiti stabilnost ili destabilizacija koloida. Vrijednost elektrokinetičkog potencijala može se mjeriti i na površini molekula kao što su polifenoli ili prehrambena vlakna te time ukazati na njihove površinske osobine. Cilj ovog rada bio je objasniti i definirati elektrokinetički ili zeta potencijal, njegovo značenje te prikazati primjenu mjerenja elektrokinetičkog potencijala između polifenola i prehrambenih vlakana. Određivao se zeta potencijal otopine galne kiseline, otopine β-glukana i modela galne kiseline i β-glukana, a s ciljem određivanja najstabilnijeg ponašanja modela galne kiseline i β-glukana pri različitim pH vrijednostima.
Abstract (english)
Colloids are one of the disperse systems with a particle size of 1 to 100 nm. Due to their large surface, they show various surface properties. The surface of colloids can also be characterized by charge. An electric double layer may appear on the surface of the colloid. Electrokinetic or zeta potential is the potential that occurs in the electrical double layer of a colloid particle and can be used to monitor the stability or destabilization of colloids. Electrokinetic potential can also be measured on the surface of molecules such as polyphenols or dietary fibers and thus indicate their surface properties. The aim of this work was to explain and define the electrokinetic or zeta potential, its meaning and to present the application of measuring the electrokinetic potential between polyphenols and dietary fibers. The zeta potential of gallic acid solution, β-glucan solution and gallic acid and β-glucan model was determined, with the aim of determining the most stable behavior of gallic acid and β-glucan model at different pH values.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:255609
ProjectNumber: IP-2016-06-6777
Title: Utjecaj prehrambenih vlakana na bioraspoloživost polifenola istraživanjem adsorpcije i simuliranih probavnih procesa, in vitro
Acronym: BIO-POLIFENOL
Leader: Lidija Jakobek Barron
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
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
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Created on2021-10-07 07:26:11