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undergraduate thesis
Kemijska analiza cvjetnog meda
2017. urn:nbn:hr:159:274645
Devčić, Borna
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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Devčić, B. (2017). Kemijska analiza cvjetnog meda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:274645

Devčić, Borna. "Kemijska analiza cvjetnog meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:274645

Devčić, Borna. "Kemijska analiza cvjetnog meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:274645

Devčić, B. (2017). 'Kemijska analiza cvjetnog meda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:274645

Devčić B. Kemijska analiza cvjetnog meda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 February 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:274645

B. Devčić, "Kemijska analiza cvjetnog meda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:274645

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Metadata
TitleKemijska analiza cvjetnog meda
Title (english)Chemical analysis of medow honey
AuthorBorna Devčić
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2017-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovoga rada bio je odrediti fizikalno-kemijska svojstva 33 uzorka cvjetnog meda te usporediti njihove vrijednosti u odnosnu na zahtjeve Pravilnika o medu. U svim uzorcima meda mjereni su: udio reducirajućih šećera, udio saharoze, kiselost, provodnost, udio vode i udio hidroksimetilfurfurala. Sve korištene metode propisala je Međunarodna komisija za med. Nakon provedene analize, samo je 5 uzoraka imalo malih odstupanja vezano uz vrijednost električne provodnosti, dok su ostali zadovoljili sve zahtjeve Pravilnika.
Abstract (english)
The aim of this research was to determine physical and chemical parameters in 33 samples of medow honey and their values in comparsion to regulative. Total reducing sugar mass fraction, sucrose mass fraction, acidity, electrical conductivity, water mass fraction and mass fraction of hydroxymethylfurfural were measured for all samples. All of the used methods was appointed by International Honey Commission. After conducted analysis, only 5 samples had slight deviation in values of electrical conductivity, while others meet the condititons of regulative.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:274645
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 on2017-09-25 08:31:28