Udjel pepela i mineralnih tvari u identifikaciji botaničkog i geografskog podrijetla meda

Stjepčević, Petra

prikaz prve stranice dokumenta Udjel pepela i mineralnih tvari u identifikaciji botaničkog i geografskog podrijetla meda

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master's thesis

Udjel pepela i mineralnih tvari u identifikaciji botaničkog i geografskog podrijetla meda

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. urn:nbn:hr:159:957801

Stjepčević, Petra

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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APA 6th Edition

Stjepčević, P. (2006). Udjel pepela i mineralnih tvari u identifikaciji botaničkog i geografskog podrijetla meda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:957801

MLA 8th Edition

Stjepčević, Petra. "Udjel pepela i mineralnih tvari u identifikaciji botaničkog i geografskog podrijetla meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:957801

Chicago 17th Edition

Harvard

Stjepčević, P. (2006). 'Udjel pepela i mineralnih tvari u identifikaciji botaničkog i geografskog podrijetla meda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:957801

Vancouver

Stjepčević P. Udjel pepela i mineralnih tvari u identifikaciji botaničkog i geografskog podrijetla meda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2024 May 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:957801

IEEE

P. Stjepčević, "Udjel pepela i mineralnih tvari u identifikaciji botaničkog i geografskog podrijetla meda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:957801

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:957801

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Title	Udjel pepela i mineralnih tvari u identifikaciji botaničkog i geografskog podrijetla meda
Title (english)	Content of ash and mineral substances in identification of botanical and geographical origin of honey
Author	Petra Stjepčević
Mentor	Nada Vahčić (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Quality Control) (Laboratory for Food Quality Control) Zagreb
Defense date and country	2006-12-21, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	U ovom radu 40 uzoraka meda razvrstanih prema botaničkom podrijetlu, prikupljeno je na području Republike Hrvatske u svrhu određivanja udjela pepela i mineralnih tvari. Udjeli pepela su određeni metodom suhog spaljivanja (potpuna mineralizacija), udjeli fosfora su određeni kolorimetrijskom metodom, a udjeli bakra, cinka, mangana i željeza su određeni metodom atomske apsorpcione spektrofotometrije. Cilj ovog istraživanja je karakterizacija medova pomoću udjela pepela i mineralnih tvari, utvrđivanje razlika u istraživanim parametrima među vrstama, te procjena mogućnosti razlikovanja medova različitog botaničkog i geografskog podrijetla na temelju udjela pepela i mineralnih tvari primjenom odgovarajućih statističkih metoda. Uočene su statistički značajne razlike u ispitivanim udjelima između različitih vrsta meda kao i razlike između istih vrsta meda (na to ukazuju razlike u vrijednostima standardne devijacije i koeficijenta varijabilnosti). Rezultati PCA i klaster analize pokazuju grupiranje meda prema botaničkom podrijetlu. Zbog malog broja uzoraka i manjeg broja mjerenih parametara nije bilo moguće grupiranje uzoraka prema geografskom podrijetlu.
Abstract (english)	40 samples of honey sorted by their botanical origin have been collected on the territory of the Republic of Croatia in order to establish content of ash and mineral substances. Proportions of ashes are determined by dry incineration method (total mineralisation), proportions of phosphorus are determined by using colorimetry method, and proportions of copper, zinc, manganese and iron are determined by using atomic absorption spectrophotometry. The aim of this work is to characterise various honey types on the basis of ash and mineral substances contents, determing diferences in measured parameters among various sorts and to evaluate the possibility of differentiation of honeys from different botanical and geographical origin on the basis of ash and mineral substances content by using adequate statistical methods. Statistical differences among different honey types as well as among same type were observed (differences in values of standard deviations and variability coeficient). PCA and cluster analysis show clustering tendency according to botanical origin. Due to small number of samples and few measured parameters, clustering according to their geographical origin was not possible.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:957801
Study programme	Title: Food Technology; specializations in: Food Engineering Course: Food Engineering Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-09-08 08:48:32

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