prikaz prve stranice dokumenta Alkaloidi - prirodni organski spojevi s dušikom
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undergraduate thesis
Alkaloidi - prirodni organski spojevi s dušikom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:007121
Božanović, Dalia
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Chemistry and Ecology

Cite this document

Božanović, D. (2017). Alkaloidi - prirodni organski spojevi s dušikom (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:007121

Božanović, Dalia. "Alkaloidi - prirodni organski spojevi s dušikom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:007121

Božanović, Dalia. "Alkaloidi - prirodni organski spojevi s dušikom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:007121

Božanović, D. (2017). 'Alkaloidi - prirodni organski spojevi s dušikom', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:007121

Božanović D. Alkaloidi - prirodni organski spojevi s dušikom [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:007121

D. Božanović, "Alkaloidi - prirodni organski spojevi s dušikom", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:007121

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Metadata
TitleAlkaloidi - prirodni organski spojevi s dušikom
Title (english)Alkaloids - natural organic compounds with nitrogen
AuthorDalia Božanović
MentorDajana Gašo-Sokač (mentor)
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 country2017-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Od davnina pa sve do današnjeg dana ljudi su upoznati s postojanjem alkaloida, a njihova primjena duboko se ukorijenila u ljudsku svakodnevicu. Alkaloidi, kao prirodni sastojci mnogih biljaka, upotrebljavali su se u različite svrhe, kao lijekovi, za uljepšavanje, a mnogi i kao otrovi. Alkaloidi su organski spojevi koji sadrže dušik i imaju bazična svojstva. Upravo na temelju pojedinih svojstava (struktura, topljivost) alkaloidi se mogu izolirati iz biljaka. U ovom radu se obrađuju svojstva alkaloida, izolacija piperina iz crnog i bijelog papra te izolacija teobromina iz kakaa primjenom standardne metode koja uključuje ekstrakciju.
Abstract (english)
From ancient times until this day people are acquainted with existence of alkaloids, their usage has been deeply rooted in people's everydays life. Alkaloids, as natural ingridients of many plants, were used for different purposes, as medicines, for beautification and many of them as poisons. Alkaloids are organic compounds which contain nitrogen and have basic properties. Precisely upon certain properties (structure, solubility) alkaloids can be isolated from plants. This paper discusses properties of alkaloids, isolation of piperine from black and white pepper and isolation of theobromine from cocoa by using a standard method which includes extraction.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:007121
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
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2018-01-15 08:11:27