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undergraduate thesis
Nastajanje bromata u vodi za piće tijekom ozoniranja
2018. urn:nbn:hr:159:234935
Novokmet, Glorija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Water Technology

Cite this document

Novokmet, G. (2018). Nastajanje bromata u vodi za piće tijekom ozoniranja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:234935

Novokmet, Glorija. "Nastajanje bromata u vodi za piće tijekom ozoniranja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:234935

Novokmet, Glorija. "Nastajanje bromata u vodi za piće tijekom ozoniranja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:234935

Novokmet, G. (2018). 'Nastajanje bromata u vodi za piće tijekom ozoniranja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:234935

Novokmet G. Nastajanje bromata u vodi za piće tijekom ozoniranja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:234935

G. Novokmet, "Nastajanje bromata u vodi za piće tijekom ozoniranja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:234935

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Metadata
TitleNastajanje bromata u vodi za piće tijekom ozoniranja
Title (english)Bromate formation in drinking water during ozonation
AuthorGlorija Novokmet
MentorMarin Matošić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Water Technology)
Zagreb
Defense date and country2018-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ozoniranje spada u red najboljih metoda dezinfekcije vode za piće. Međutim, u prisutnosti bromida tijekom procesa mogu nastati bromati koji se za ljude smatraju štetnima i potencijalnim kancerogenima na temelju istraživanja na životinjama. Na njihov nastanak utječe više faktora čijom manipulacijom treba što je više moguće reducirati njihovo formiranje. Minimiziranje nastanka bromata uz pomoć sniženja doze ozona, sniženja pH, temperature i dodatka amonijaka trenutno je jedina opcija budući da je uklanjanje bromata nakon nastanka još uvijek neisplativo.
Abstract (english)
Ozonation is one of the best water disinfection methods. However, when bromides are present in the water, they can react with ozone during ozonation and form bromates which are harmful and potentially carcinogenic to humans, assumption based on experimental animal studies. Bromate formation is affected by several factors which include ozone dose, pH, temperature and ammonia and their manipulation can decrease production of bromate. Manipulating these factors is only option to minimize bromate formation since removing them after they are already produced is still not feasible.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:234935
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-07-18 08:22:58