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undergraduate thesis
Određivanje dijastaze u medu primjenom direktne potenciometrije
2011. urn:nbn:hr:182:303268
Mihaljević, Ana
Josip Juraj Strossmayer University of Osijek
Department of Chemistry

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Mihaljević, A. (2011). Određivanje dijastaze u medu primjenom direktne potenciometrije (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:303268

Mihaljević, Ana. "Određivanje dijastaze u medu primjenom direktne potenciometrije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2011. https://urn.nsk.hr/urn:nbn:hr:182:303268

Mihaljević, Ana. "Određivanje dijastaze u medu primjenom direktne potenciometrije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2011. https://urn.nsk.hr/urn:nbn:hr:182:303268

Mihaljević, A. (2011). 'Određivanje dijastaze u medu primjenom direktne potenciometrije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:182:303268

Mihaljević A. Određivanje dijastaze u medu primjenom direktne potenciometrije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2011 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:182:303268

A. Mihaljević, "Određivanje dijastaze u medu primjenom direktne potenciometrije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:182:303268

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TitleOdređivanje dijastaze u medu primjenom direktne potenciometrije
Title (english)Determination of diastase in honey using direct potentiometry
AuthorAna Mihaljević
MentorMilan Sak-Bosnar (mentor)
MentorNikola Sakač (komentor)
GranterJosip Juraj Strossmayer University of Osijek
Department of Chemistry
Osijek
Defense date and country2011, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Abstract
Dijastaza je i jedan od enzima u medu. Dijastazu u medu čine α-amilaza, koja razlaže škrob na maltozu i izomaltozu te β-amilaza koja ga razlaže na β -maltozu. Amilaze su probavni enzimi koji kataliziraju hidrolizu škroba dajući produkte u obliku dekstrina, oligosaharida, maltoze ili D-glukoze, ovisno o tipu amilaze. Škrob stvara plavo obojeni kompleks s trijodididnim ionom smanjujući tako početnu koncentraciju trijodida u otopini. Zbog navedenog svojstva, ta reakcija se koristi pri spektrofotometrijskom određivanju koncentracije škroba u otopini. S obzirom da ga dijastaza razgrađuje, koncentracija škroba je obrnuto proporcionalna koncentraciji dijastaze u medu, te se može pratiti promjena koncentracije škroba ovisno o aktivnosti dijastaze. Promjenom koncentracije trijodidnog iona u otopini kompleksa škrob-trijodid i dijastaze dolazi do promjene vrijednosti omjera redoks-para trijodid/jodid, a to prema Nernstovoj jednadžbi uzrokuje promjenu elektrodnog potencijala redoks senzora, što je direktno povezano s koncentracijom dijastaze. Primjenom direktne potenciometrije prati se promjena redoks potencijala otopine i vidljiva je različita aktivnost dijastaze u različitim vrstama meda.
Abstract (english)
Diastase is one of the most important ingredients of honey. Diastase in honey consist of α- amylase, which breaks down starch to maltose and isomaltose and β-amylase, which breaks it down to β-maltose. Amylases are digestive enzymes that catalyze the hydrolysis of starch, giving the products in the form of dextrin, oligosaccharides, maltose or Dglucose, depending on the type of amylase. Starch forms blue colored complex with triiodide ion reducing the initial concentration of triiodide in solution. This reaction is used for spectrophotometric determination of starch concentration in solution. As diastase breaks it down, starch concentration is inversely proportional to the concentration of diastase in honey. This could be used to monitor changes in concentration of starch depending of diastase concentration. Changing the triiodide ion concentration in starch-triiodide complex the ratio of redox couples triiodide / iodide changes. According to the Nernst eqation, this causes a change in electrode potential of redox sensor, which is directly related to the concentration of diastase. Redox potential changes in investigetad solution can be measured applying direct potentiometry resulting in different diastase activity of different honey types.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:182:303268
Study programmeTitle: Chemistry
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije)
Type of resourceText
File originBorn digital
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Created on2016-07-12 07:09:02