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master's thesis
Utjecaj termičke obrade na kemijski sastav vode za ljudsku potrošnju
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:365251
Klepić, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

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Klepić, M. (2015). Utjecaj termičke obrade na kemijski sastav vode za ljudsku potrošnju (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:365251

Klepić, Martina. "Utjecaj termičke obrade na kemijski sastav vode za ljudsku potrošnju." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:365251

Klepić, Martina. "Utjecaj termičke obrade na kemijski sastav vode za ljudsku potrošnju." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:365251

Klepić, M. (2015). 'Utjecaj termičke obrade na kemijski sastav vode za ljudsku potrošnju', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:365251

Klepić M. Utjecaj termičke obrade na kemijski sastav vode za ljudsku potrošnju [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:365251

M. Klepić, "Utjecaj termičke obrade na kemijski sastav vode za ljudsku potrošnju", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:365251

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Metadata
TitleUtjecaj termičke obrade na kemijski sastav vode za ljudsku potrošnju
Title (english)The effect of boiling onto chemical composition of drinking water
AuthorMartina Klepić
MentorMirna Habuda-Stanić (mentor)
Committee memberNatalija Velić
Committee memberDajana Gašo-Sokač
Committee memberMirna Habuda-Stanić
Committee memberMaja Molnar
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Chemistry and Ecology)
Osijek
Defense date and country2015-10-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Ovim radom praćena je promjena kemijskog sastava vode prije i nakon termičke obrade. U teorijskom dijelu rada opisan je uobičajeni kemijski sastav vode, utjecaj pojedinog kemijskog elementa na zdravlje čovjeka te problematika samog projekta „Utjecaj kakvoće vode za ljudsku potrošnju na nutritivnu vrijednost dojenačkih mliječnih pripravaka“ Hrvatske agencije za hranu u sklopu kojeg je tema diplomskog rada obrađena. U drugom dijelu rada opisan je postupak uzorkovanja, provedba analiza te rasprava o dobivenim rezultatima. Uzorci vode za ljudsku potrošnju uzorkovani su iz vodoopskrbnih sustava gradova sjedišta dvadeset hrvatskih županija i grada Zagreba te testirani na petnaest parametara. Pri analizi korištene su standardizirane i akreditirane metode; ionske kromatografije i induktivno spregnute plazme – optička emisijska spektrometrija (ICP-OES), a udjeli pojednih kemijskih parametara prije i nakon termičke obrade vode grafički su prikazani uz pojašnjenje uočenih promjena u zabilježenim vrijednostima i objašnjenje očekivanog ponašanja te broj odstupanja.
Abstract (english)
In this work changes in chemical composition of water before and after boiling were observed. Descriptions of typical chemical composition of water, the health effects of chemicals and issue of the Croatian Food Agency's project „The impact of drinking water quality to the nutritional value of infant dairy preparations“ , as part of which this thesis was made, are given in the theoretical part of the work. While in the second part of the work it is given a description of the sampling procedure, implementation of analysis and the results discussion. The samples of drinking water were taken from water supply systems of twenty cities, which are county seats, and city of Zagreb, in order to be tested on fifteen parameters. Throughout the analysis standardized and accredited methods of ion chromatography and inductively coupled plasma - optical emission spectrometry (ICP-OES) were used. Shares of specific chemical parameters before and after thermal treatment of water are graphically displayed along with the explanation of the observed changes in the recorded values, brief description of expected behaviour and number of result deviations.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:365251
Study programmeTitle: Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka procesnog inženjerstva (magistar/magistra inženjer/inženjerka procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-11-24 16:20:39

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