Priprava alginatnih mikrokuglica obilježenih nanočesticama metalnih oksida

undergraduate thesis

• Title (english): Production of alginate microspheres labelled with metal oxides
• Author: Ana Čoklica
• Mentor: Damir Iveković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for General and Inorganic Chemistry and Electroanalysis); Zagreb
• Defense date and country: 2022-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu je istražen postupak priprave alginatnih mikrokuglica u emulziji te mogućnost obilježavanja alginatnih mikrokuglica nanočesticama titanijeva(IV) oksida. Alginatne mikrokuglice su pripremane internim geliranjem u emulziji tipa „voda u ulju“, pri čemu je kao vodena faza korištena vodena otopina natrijeva alginata (w(alginat) = 1,5 %), suncokretovo ulje korišteno je kao uljna faza, a kao interni gelator uporabljen je kalcijev karbonat. Karakterizacija uzoraka provedena je vizualno, optičkom mikroskopijom. Dobiveni rezultati pokazali su da se alginatne mikrokuglice mogu uspješno prirediti metodom u emulziji, pri čemu veličina mikrokuglica i raspodjela njihovih veličina ovisi o hidrodinamičkim uvjetima kojima je podvrgnuta emulzija. U radu je pokazano i da se postupkom u emulziji mogu prirediti i alginatne mikrokuglice obilježene titanijevim(IV) oksidom te da dodatak titanijeva(IV) oksida ne utječe na raspodjelu veličina alginatnih mikrokuglica.

Abstract (english)

In this work, the method of preparing alginate microspheres in emulsion and possibility of their labelling with the titanium(IV) oxide nanoparticles were investigated. The samples of alginate microspheres were prepared by internal gelation method in the "water-in-oil" emulsion, in which the aqueous solution of sodium alginate (w(alginate) = 1.5%) was used as a water phase, sunflower oil served as an oil phase, and calcium carbonate was employed as an internal gelator. Characterization of the samples was carried out visually, by optical microscopy. The results obtained in this work showed that the alginate microspheres can be successfully prepared by the emulsion process. The size of the microspheres and their size distribution was shown to depend on the hydrodynamic conditions to which the emulsion is subjected. It was also shown that the alginate microspheres labelled with titanium(IV) oxide can be successfully prepared using the emulsion process and that the addition of titanium(IV) oxide does not affect the size distribution of alginate microspheres.

• Keywords: alginatne mikrokuglice; emulzija; interno geliranje
• Keywords (english): alginate microspheres; emulsion; internal gelation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:708976
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-04-11 08:38:23