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undergraduate thesis
Imobilizacija pekarskog kvasca u alginatnoj i umreženoj želatinskoj matrici
završni rad
2017. urn:nbn:hr:167:777468
Kostešić, Ema
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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Kostešić, E. (2017). Imobilizacija pekarskog kvasca u alginatnoj i umreženoj želatinskoj matrici : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:777468

Kostešić, Ema. "Imobilizacija pekarskog kvasca u alginatnoj i umreženoj želatinskoj matrici : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2017. https://urn.nsk.hr/urn:nbn:hr:167:777468

Kostešić, Ema. "Imobilizacija pekarskog kvasca u alginatnoj i umreženoj želatinskoj matrici : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2017. https://urn.nsk.hr/urn:nbn:hr:167:777468

Kostešić, E. (2017). 'Imobilizacija pekarskog kvasca u alginatnoj i umreženoj želatinskoj matrici : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:167:777468

Kostešić E. Imobilizacija pekarskog kvasca u alginatnoj i umreženoj želatinskoj matrici : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2017 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:167:777468

E. Kostešić, "Imobilizacija pekarskog kvasca u alginatnoj i umreženoj želatinskoj matrici : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:167:777468

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Metadata
TitleImobilizacija pekarskog kvasca u alginatnoj i umreženoj želatinskoj matrici : završni rad
Title (english)Immobilization of baker`s yeast in alginate and crosslinked gelatine matrix : bachelor thesis
AuthorEma Kostešić
MentorBranka Andričić (mentor)
Committee memberAni Radonić (predsjednik povjerenstva)
Committee memberSandra Svilović (član povjerenstva)
Committee memberBranka Andričić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2017-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		TECHNICAL SCIENCES
Chemical Engineering
Abstract
Suhi pekarski kvasac suspendiran je u otopini Na-alginata i imobiliziran dokapavanjem u otopinu CaCl 2 . Na taj način kvasac je ostao zarobljen u netopljivom Ca-alginatu. Također, provedena je imobilizacija stanica kvasca u otopini želatine uz dodatak glutaraldehida kao sredstva za umrežavanje. Uspješnost procesa imobilizacije na pojedinoj matrici praćena je određivanjem količine etanola dobivenog fermentacijom glukoznog supstrata. Zaključeno je da je proces imobilizacije stanica kvasca uspješniji na alginatu.
Abstract (english)
Dry baker’s yeast was suspended in Na-alginate solution and immobilized by dropping in CaCl 2 solution. In this way, the yeast remained trapped in the insoluble Ca-alginate. Immobilization of the yeast cells in gelatin solution was also carried out with addition of glutaraldehyde as the crosslinking agent of the matrix. The success of the immobilization process on individual matrices was monitored by the amount of ethanol obtained by fermentation of the glucose substrate. It was concluded that the process of immobilization of yeast cells is more efficient on alginate.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:777468
Study programmeTitle: Chemical Technology; specializations in: Chemical Engineering, Environmental Protection
Course: Chemical Engineering
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka kemijskog inženjerstva (sveučilišni/a prvostupnik/ prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka kemijskog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteKljučne riječi doradio knjižničar/ Key words are revised by the librarian
Created on2018-09-14 08:01:12