Validacija dviju titracijskih analitičkih metoda

master's thesis

• Title (english): Validation of two analytical titration methods
• Author: Karolina Švenda
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2006-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada je bio validirati dvije analitičke metode: metodu određivanja NaCl po Mohru i metodu određivanja količine ukupnog SO2. Navedene metode su titracijske i koriste se u određivanju NaCl i SO2 u gotovim proizvodima prehrambene industrije (konditorske). Validacija metoda je provedena na uzorcima slanih štapića, slanih pereca, Paris čajnog peciva, Princeza čajnog peciva, Piknik keksa i Petit Beurre-a. Prilikom validacije su provjereni slijedeći parametri: preciznost, linearnost te su prikazani izvori mjerne nesigurnosti.

Abstract (english)

Aim of this work was validation of two analytical methods: determination of Sodium Chloride using Mohrs method and determination of total amount of SO2. These methods are titration methods and they are used to determine Sodium Chloride and SO2 in final food products (Biscuits and Wafers Factory industry). Validation of methods was performed on the samples of theese products: salted sticks, salted pretzels, Princeza, Paris and Petit Beurre. During validation the following method characteristics were checked: linearity and precision and sources of measurement uncertainty are determined.

• Keywords: metoda po Mohru; parametri validacije; SO2; titracija; validacija analitičke metode
• Keywords (english): method characteristic; Mohr΄s method; SO2; titration; validation of analytical method
• Language: croatian
• URN:NBN: urn:nbn:hr:159:160231
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-08 09:20:15