Razvoj in uporaba spektrofotometrije pri določanju grenčice v pivu

diplomsko delo

Barbara Zoretič (Author), Mitja Kolar (Mentor)

Abstract

Pivo, ki je danes je zelo razširjena pijača, jo uživajo ljudje po vsem svetu. Pri tem je kakovost piva v veliki meri odvisna od identitete in kakovosti surovin. Pivo je alkoholna pijača, pripravljena z varjenjem in fermentiranjem sladkorjev, ki s pomočjo encimov nastanejo iz škroba, katerega vir so običajno različna slajena in neslajena žita. Glavne sestavine piva so voda, slad, hmelj in kvas. V svojem diplomskem delu sem se osredotočila na grenčico tako teoretično in v eksperimentalnem delu. Podatke sem pridobila v kemijskem laboratoriju, kjer se metoda za določevanje grenčice v pivu izvaja na spektrofotometru. Namen diplomskega dela je validacija metode in primerjava rezultatov, za svetla piva, z uporabo UV-VIS spektrofotometrične metode za določanje grenčice v pivu, ki temelji na merjenju absorbance izo-alfa kislin v pivu pri 275 nm.

Keywords

pivo;grenčica v pivu;analizne metode;spektrofotometrija;vrednotenje analizne metode;validacija analizne metode;diplomske naloge;

Data

Language:	Slovenian
Year of publishing:	2021
Typology:	2.11 - Undergraduate Thesis
Organization:	UL FKKT - Faculty of Chemistry and Chemical Technology
Publisher:	[B. Zoretič]
UDC:	543.42:663.4(043.2)
COBISS:	79182339
Views:	191
Downloads:	38
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Development and application of spectrophotometry in the determination of bitterness in beer
Secondary abstract:	Beer is now a very common beverage enjoyed by people all over the world. The quality of beer largely depends on the identity and quality of the raw materials. Beer is an alcoholic beverage prepared by brewing and fermenting sugars formed from starch with the help of enzymes, the source of which is usually various sweetened and unsweetened cereals. The main ingredients of beer are water, malt, hops and yeast. I obtained the data in a chemistry laboratory where the method of determining bitters in beer is used on a spectrophotometer. The purpose of this work is to validate the method and compare the results for light beer using the UV-VIS spectrophotometric method for determining bitter compounds in beer. The method is based on the measurement of the absorption of iso-alpha acids in beer at 275 nm.
Secondary keywords:	beer;bitterness;spectrophotometry;
Type (COBISS):	Bachelor thesis/paper
Study programme:	1000374
Embargo end date (OpenAIRE):	1970-01-01
Thesis comment:	Univ. v Ljubljani, Fak. za kemijo in kemijsko tehnologijo, VSŠ Kemijska tehnologija
Pages:	63 str.
ID:	13331893