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undergraduate thesis
Određivanje sadržaja kolesterola u žumanjcima jajima tekućinskom kromatografijom
Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2019. urn:nbn:hr:182:803052
Mikić, Slavica
Josip Juraj Strossmayer University of Osijek
Department of Chemistry
Department of Analytical, Organic and Applied Chemistry

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Mikić, S. (2019). Određivanje sadržaja kolesterola u žumanjcima jajima tekućinskom kromatografijom (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:803052

Mikić, Slavica. "Određivanje sadržaja kolesterola u žumanjcima jajima tekućinskom kromatografijom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2019. https://urn.nsk.hr/urn:nbn:hr:182:803052

Mikić, Slavica. "Određivanje sadržaja kolesterola u žumanjcima jajima tekućinskom kromatografijom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2019. https://urn.nsk.hr/urn:nbn:hr:182:803052

Mikić, S. (2019). 'Određivanje sadržaja kolesterola u žumanjcima jajima tekućinskom kromatografijom', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 05 May 2024, https://urn.nsk.hr/urn:nbn:hr:182:803052

Mikić S. Određivanje sadržaja kolesterola u žumanjcima jajima tekućinskom kromatografijom [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2019 [cited 2024 May 05] Available at: https://urn.nsk.hr/urn:nbn:hr:182:803052

S. Mikić, "Određivanje sadržaja kolesterola u žumanjcima jajima tekućinskom kromatografijom", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:182:803052

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Metadata
TitleOdređivanje sadržaja kolesterola u žumanjcima jajima tekućinskom kromatografijom
Title (english)Determination of colesterol in egg yolks by liquid chromatography
AuthorSlavica Mikić
MentorOlivera Galović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
Department of Chemistry
(Department of Analytical, Organic and Applied Chemistry)
Osijek
Defense date and country2019-09-12, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Abstract
Kolesterol, jedan od glavnih sastojaka žumanjka jajeta, je po kemijskom sastavu lipid, točnije sterol. Smatra ga se esencijalnim jer mijenja fluidnost životinjskim staničnim membranama i preteča je steroidnih hormona. Nalazi se u hrani životinjskog podrijetla. Do visokih koncentracija kolesterola u organizmu dolazi pretjeranom konzumacijom hrane bogate kolesterolom. Uz to, na visoku koncentraciju utječe i sposobnost organizma da sam sintetizira kolesterol. Višak kolesterola se taloži na stjenkama arterija kao LDL-kolesterol (eng. low density cholesterol) tzv. „loš“ kolesterol. Višak LDL-kolesterola uklanja HDL-kolesterol (eng. high density cholesterol) ili „dobar“ kolesterol. Cilj ovog istraživanja bio je odrediti koncentraciju kolesterola u uzorcima žumanjka tekućinskom kromatografijom vrlo visoke razlučivosti (UPLC, eng. ultra performance liquid chromatography). Tekućinska kromatografija je, uz plinsku kromatografiju, najčešća metoda određivanja koncentracije kolesterola.
Abstract (english)
Cholesterol, one of the main ingredient of an egg yolk, is by its chemical composition lipid, precisely sterol. It is considered to be essential because it changes fluidity of animal cell membranes and is forerunner for steroid hormones. Cholesterol can be found in food of animal origion. High concentrations of cholesterol in the body occur by excessive consuming cholesterol rich food. Cholesterol biosynthesis also affects on high concentration. Cholesterol excess deposits on artery walls as LDL-cholesterol (low density cholesterol) also known as „bad“ cholesterol. The LDL-cholesterol excess is removed by HDL-cholesterol (high density cholesterol) or „good“ cholesterol. The purpose of this research was to quantify the concentration of cholesterol in the egg yolk samples by UPLC (ultra performance liquid chromatography). Liquid chromatography, along with gas chromatography, is the most common method to quantify the concentration of cholesterol.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:182:803052
Study programmeTitle: Chemistry
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Department of Chemistry, Osijek
Created on2019-12-06 11:07:12

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