magistrsko delo
Nina Belina (Author), Darja Pečar (Mentor), Andreja Goršek (Co-mentor), Lucija Črepinšek-Lipuš (Co-mentor)

Abstract

V okviru magistrskega dela smo raziskovali vpliv magnetnega polja na hidrolizo saharoze z dodatkom imobilizirane invertaze. Laboratorijski postopek imobilizacije invertaze in hidrolize saharoze ter analize glukoze kot končnega reakcijskega produkta smo pripravili z visoko ponovljivostjo, da so bili pari reakcij z in brez magnetnega polja ustrezno primerljivi. Izveden je bil niz parov (z in brez magneta) pri različnih temperaturah in pH za določitev optimalnih reakcijskih pogojev. V območju pH od 4 do 5 in temperature od 30 °C do 45 °C smo ugotovili, da sta optimalna reakcijska pogoja pH = 4,5 in temperatura 35 °C. Reakcijska raztopina je bila neposredno izpostavljena istosmernemu magnetnemu polju, kjer je bila sredica raztopine izpostavljena jakosti 0,45 T, na obodu pa 0,35 T. Iz rezultatov je razvidno, da je magnetno polje pri optimalnem pH razširilo optimalno temperaturno območje. Najizrazitejši vpliv smo opazili pri temperaturi 30 °C, kjer je bila po dveh urah reakcije v magnetnem polju koncentracija glukoze kar 47 % višja, kot pri reakciji brez magneta. Pozitivni učinek magneta smo opazili tudi pri temperaturi 40 °C, razlika v koncentraciji glukoze je znašala 24 %, kar je bistveno več od eksperimentalne ponovljivosti.

Keywords

invertaza;saharoza;hidroliza;UV-Vis spektroskopija;magnetno polje;magistrske naloge;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher: [N. Belina]
UDC: 544.567:66.094.941(043.2)
COBISS: 185511683 Link will open in a new window
Views: 235
Downloads: 12
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Other data

Secondary language: English
Secondary title: Effect of magnetic field on enzyme-catalysed reaction
Secondary abstract: The master thesis presents the study of the effect of a magnetic field on the hydrolysis of sucrose with the addition of immobilized invertase. The laboratory procedure for immobilization of invertase and hydrolysis of sucrose and the analysis of glucose as the final reaction product was prepared with high reproducibility, so that pairs of reactions with and without a magnetic field were properly comparable. Sets of pairs (with and without magnets) were performed at different temperatures and pH to determine the optimal reaction conditions. In the range of pH from 4 to 5 and temperatures from 30 °C to 45 °C, it was found that the optimum reaction conditions were pH = 4,5 and temperature 35 °C. The reaction solution was directly exposed to a DC magnetic field, where the bulk of the solution was exposed to a strength of 0.45 T, and at the periphery to 0.35 T. The results showed at the optimal pH the optimal temperature range was expanded by application the magnetic field. The highest effect was observed when the temperature was increased to 30 °C, where after two hours of reaction in the magnetic field, the concentration of glucose was as much as 47 % higher than in the reaction without magnets. A positive effect of the magnet was also observed at 40 °C, with a difference in glucose concentration of 24 %, which is significantly higher than the experimental reproducibility.
Secondary keywords: invertase;sucrose;hydrolysis;UV-Vis spectrocopy;magnetic field;
Type (COBISS): Master's thesis/paper
Thesis comment: Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages: 1 spletni vir (1 datoteka PDF (IX, 37 f.))
ID: 20947064