diplomsko delo univerzitetnega študijskega programa
Maja Kavc (Author), Mitja Kolar (Mentor), Darinka Brodnjak-Vončina (Co-mentor), Iztok Jože Košir (Co-mentor)

Abstract

V pivu nastaja žveplov dioksid, ki je v previsokih koncentracijah za nekatere skupine ljudi zdravju škodljiv. Zakonsko predpisana najvišja dovoljena koncentracija žveplovega dioksida v pivu je v Republiki Sloveniji 20 mg/L. Namen diplomskega dela je bila validacija analizne metode za določanje žveplovega dioksida v pivu. Metoda, ki smo jo želeli validirati, je destilacijska metoda s titracijo in je uradna predpisana metoda Republike Slovenije za določanje žveplovega dioksida v pivu. To metodo smo primerjali s spektroskopsko metodo, ki je že bila validirana in uporabljana, vendar je bila iz seznama uradnih metod umaknjena. Rezultati analize so pokazali, da je destilacijska metoda primerna za analizo žveplovega dioksida v pivu, saj je njena obnovljivost dobra (RSD je 1,6 %). Praktično uporabo metode smo preverili na 25 različnih vzorcih piva (svetlo, temno, brezakoholno, pivo z nizko vsebnostjo alkohola, mešanice piva in ekstrakta) ter rezultate primerjali s spektrofotometrično metodo. Ugotovili smo, da so bile pri večini vzorcev izmerjenje koncentracije SO2 po destilacijski metodi nekoliko nižje kot pri uporabi spektrofotometrične določitve.

Keywords

žveplov dioksid;pivo;spektrofotometrija;destilacijska metoda;validacija;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher: [M. Kavc]
UDC: 543.272.51:535.243(043.2)
COBISS: 17461270 Link will open in a new window
Views: 2463
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Other data

Secondary language: English
Secondary title: DETERMINATION OF SO2 IN BEER
Secondary abstract: Sulphur dioxide, which is produced in beer, is harmful in high concentrations for some groups of people. Maximum allowed concentration of it in beer in the Republic of Slovenia is 20 mg/l. The purpose of this study was validation of analytical methods for the determination of sulphur dioxide in beer. The method that we want to validate is called distillation method and it is an official method for the determination of sulphur dioxide in beer in Republic of Slovenia. This method was compared with the spectroscopic method that has been already validated and used, but it was removed from the official methods. Results of the analysis showed that the distillation method is suitable for the analysis of sulphur dioxide in beer, because of its good reproducibility (RSD is 1.6 %). Practical application of the method was tested on 25 different samples of beer (light, dark, low alcohol, non - alcohol, a mixture of beer and extract). The results were compared with the spectrophotometric method. We found that in the majority of samples measured concentrations of SO2 after distillation method are slightly lower than after DTNB method.
Secondary keywords: suphur dioxide;beer;spectrophotometry;distillation method;validation;
URN: URN:SI:UM:
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages: IX, 53 str.
ID: 8725861
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