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undergraduate thesis
Koloidni sustavi i njihove osobine
2015. urn:nbn:hr:109:498745
Uremović, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology

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Uremović, A. (2015). Koloidni sustavi i njihove osobine (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:498745

Uremović, Ana. "Koloidni sustavi i njihove osobine." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:498745

Uremović, Ana. "Koloidni sustavi i njihove osobine." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:498745

Uremović, A. (2015). 'Koloidni sustavi i njihove osobine', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:498745

Uremović A. Koloidni sustavi i njihove osobine [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:498745

A. Uremović, "Koloidni sustavi i njihove osobine", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:498745

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Metadata
TitleKoloidni sustavi i njihove osobine
Title (english)Colloid systems and their properties
AuthorAna Uremović
MentorLidija Jakobek (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
Osijek
Defense date and country2015-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Koloidni sustavi se svrstavaju u disperzne sustave veličine čestica 1-100 nm. Sastavljeni su od disperzne faze koja je fino razdijeljena u disperznom sredstvu. Primjeri koloidnih sustava su koloidna otopina ili sol, gel, emulzija, tekući ili kruti aerosol, pjena. Koloidni sustavi imaju važnu ulogu u industriji. Koriste se u proizvodnji lijekova, kozmetike, boja, prehrambenih i poljoprivrednih proizvoda. Cilj ovog rada bio je opisati osnovne karakteristike koloidnih sustava, opisati njihova svojstva (Tyndallov fenomen, Brownovo gibanje, sedimentacija i električna svojstva), strukturu (liofilni i liofobni koloidi) i koagulaciju te dati primjere nekih koloidnih sustava u prehrambenoj industriji.
Abstract (english)
Colloids are one of dispersion systems, with particle size from 1 to 100 nm. They are composed of disperse phase which is dispersed in a continuous medium called dispersion medium. Examples of colloidal systems are colloidal suspensions or sol, emulsions, solid or liquid aerosols, and foams. Colloids have an important role in the industry. They are used in the production of drugs, cosmetics, paints, foods and agricultural products. The aim of this work was to describe basic characteristics of colloid systems, their properties (Tyndall effect, Brownian motion, sedimentation, and electrical properties), structure (lyophilic and lyophobic colloids) and coagulation and to give examples of some colloidal systems in the food industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:498745
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 on2015-12-04 08:55:26