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master's thesis
Utjecaj pH-vrijednosti podzemne vode na učinak koagulanata u procesu obradbe vode za piće
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:643189
Ivanković, Ina
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

Ivanković, I. (2012). Utjecaj pH-vrijednosti podzemne vode na učinak koagulanata u procesu obradbe vode za piće (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:643189

Ivanković, Ina. "Utjecaj pH-vrijednosti podzemne vode na učinak koagulanata u procesu obradbe vode za piće." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:643189

Ivanković, Ina. "Utjecaj pH-vrijednosti podzemne vode na učinak koagulanata u procesu obradbe vode za piće." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:643189

Ivanković, I. (2012). 'Utjecaj pH-vrijednosti podzemne vode na učinak koagulanata u procesu obradbe vode za piće', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:643189

Ivanković I. Utjecaj pH-vrijednosti podzemne vode na učinak koagulanata u procesu obradbe vode za piće [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:643189

I. Ivanković, "Utjecaj pH-vrijednosti podzemne vode na učinak koagulanata u procesu obradbe vode za piće", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:643189

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Metadata
TitleUtjecaj pH-vrijednosti podzemne vode na učinak koagulanata u procesu obradbe vode za piće
Title (english)Effect of groundwater pH value on coagulation process in drinking water treatment
AuthorIna Ivanković
MentorMirna Habuda-Stanić (mentor)
Committee memberLidija Jakobek
Committee memberMirna Habuda-Stanić
Committee memberIvica Strelec
Committee memberMirela Planinić
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 country2012-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Podzemne vode su najznačajniji izvori vode za piće na području istočne Hrvatske. Osnovne karakteristike podzemne vode navedenog područja su visoka tvrdoća vode, povišene koncentracije željeza, mangana, amonijaka, arsena te organskih spojeva što negativno utječe na estetske i zdravstvene aspekte vode za piće. U ovom istraživanju ispitan je utjecaj pH-vrijednosti (5; 5,5; 6; 6,5; 7; 7,5; 8 i 8,5) na učinak tri željezova koagulanta (FeCl3, Fe(NO3)3, i FeSO4) postupcima koagulacije i flokulacije. Željezo je dodano do ukupne koncentracije od 4 mg/L, a miješanje se provelo u dvije faze. Prva faza miješanja provedena je u vremenu od 2 minute i 200 okr/min, a potom u drugoj fazi uzorci su miješani još 10 minuta uz 30 okr/min. Potom su uzorci profiltrirani. U polaznim i profiltriranim uzorcima provedene su analize određivanjem vrijednosti sljedećih parametara: UV254, koncentracija željeza, alkalitet, ukupna tvrdoća, elektrovodljivost i pH-vrijednost. Rezultati provedenih istraživanja ukazuju da su koagulanti FeCl3 i Fe(NO3)3 dali zadovoljavajuće rezultate, dok se koagulant FeSO4 pokazao nešto manje uspješnim posebice pri uklanjanju željeza.
Abstract (english)
Groundwater is the most important source of drinking water in the eastern Croatian. The basic characteristics of groundwater in this area are high water hardness, elevated concentrations of iron, manganese, ammonium, arsenic, and organic compounds that affect drinking water and treatment processes of drinking water. In this research effect of pH (5, 5.5, 6, 6.5, 7, 7.5, 8 and 8.5) on three coagulant type (FeCl3, Fe(NO3)3 and FeSO4) by coagulation and flocculation processes was investigated. Coagulants were dosed at iron concentration of 4 mg/L and the samples were stirred in two steps. After 2 minutes mixing at 200 rpm, samples were mixed 10 minutes at 30 rpm. After conducted analyses, coagulants FeCl3 and Fe(NO3)3 showed satisfying results, while FeSO4 proved to be less effective, especially in iron removal.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:643189
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-12-14 14:03:21