diplomsko delo
Matic Meglič (Author), Drago Kočar (Mentor)

Abstract

V diplomskem delu sem določeval vsebnost glukoze in fruktoze z anionsko izmenjevalno kromatografijo visoke ločljivosti (HPAEC) v vzorcih sadnih sokov med alkoholnim vrenjem. Koncentraciji glukoze in fruktoze sta med alkoholnim vrenjem pomembna parametra, saj vplivata na potek in končni produkt tega procesa. Delo je zajemalo optimizacijo kromatografske metode, pripravo standardnih raztopin in umeritvenih premic, delno validacijo analizne metode ter pripravo in meritev vzorcev. Alkoholno vrenje sem izvedel v sokovih različnih vrst sadja z in brez dodatka kvasa in jih med vrenjem vzorčil v različnih časovnih intervalih. Na koncu sem medsebojno primerjal koncentraciji glukoze in fruktoze ter njuno spreminjanje tekom alkoholnega vrenja.

Keywords

alkoholno vrenje;anionska izmenjevalna kromatografija visoke ločljivosti;HPAEC;validacija analizne metode;diplomska dela;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL FKKT - Faculty of Chemistry and Chemical Technology
Publisher: [M. Meglič]
UDC: 543.544.14:547.455(043.2)
COBISS: 246373891 Link will open in a new window
Views: 70
Downloads: 34
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Other data

Secondary language: English
Secondary title: Determination of glucose and fructose during alcoholic fermentation
Secondary abstract: In this Bachelor's thesis I determined the content of glucose and fructose using high-performance anion-exchange chromatography (HPAEC) in fruit juice samples during alcoholic fermentation. The concentrations of glucose and fructose are important parameters during alcoholic fermentation, as they influence the course and final product of the process. The work included the optimization of the chromatographic method, preparation of standard solutions and calibration curves, partial validation of the analytical method, as well as preparation and measurement of the samples. I carried out alcoholic fermentation in juices from different types of fruit, both with and without the addition of yeast, and sampled them at various time intervals during fermentation. Finally, I compared the concentrations of glucose and fructose and their changes during alcoholic fermentation.
Secondary keywords: glucose;fructose;alcoholic fermentation;anion exchange chromatography;Glukoza;Fruktoza;Ionska kromatografija;Univerzitetna in visokošolska dela;
Type (COBISS): Bachelor thesis/paper
Study programme: 1000373
Thesis comment: Univ. v Ljubljani, Fak. za kemijo in kemijsko tehnologijo, UNI Kemija
Pages: 1 spletni vir (1 datoteka PDF (40 str.))
ID: 27125809