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Validation of method for determining sugar by Luff Schoorl by change of parameters
Mateja Jakupić (2017)
Karlovac University of Applied Sciences
The Department of Food Processing Technology
Cite this document

Jakupić, M. (2017). Validacija metode za određivanje šećera po Luff Schoorlu promjenom parametara (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:839476

Jakupić, Mateja. "Validacija metode za određivanje šećera po Luff Schoorlu promjenom parametara." Undergraduate thesis, Karlovac University of Applied Sciences, 2017. https://urn.nsk.hr/urn:nbn:hr:128:839476

Jakupić, Mateja. "Validacija metode za određivanje šećera po Luff Schoorlu promjenom parametara." Undergraduate thesis, Karlovac University of Applied Sciences, 2017. https://urn.nsk.hr/urn:nbn:hr:128:839476

Jakupić, M. (2017). 'Validacija metode za određivanje šećera po Luff Schoorlu promjenom parametara', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 19 January 2020, https://urn.nsk.hr/urn:nbn:hr:128:839476

Jakupić M. Validacija metode za određivanje šećera po Luff Schoorlu promjenom parametara [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2017 [cited 2020 January 19] Available at: https://urn.nsk.hr/urn:nbn:hr:128:839476

M. Jakupić, "Validacija metode za određivanje šećera po Luff Schoorlu promjenom parametara", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:128:839476

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Metadata
TitleValidacija metode za određivanje šećera po Luff Schoorlu promjenom parametara
Title (english)Validation of method for determining sugar by Luff Schoorl by change of parameters
AuthorMateja Jakupić
MentorSandra Zavadlav (mentor)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Za potrebe istraživanja određivan je sadržaj šećera u industrijskim mješavinama začina univerzalnom metodom po Luff-Schoorlu te istom metodom uz promjene parametara. Napravljeni su protokoli sa promjenama u pripremi uzoraka za analizu. Promjene parametara odnose se na pripremu uzoraka, a ta promjena je odležavanje uzorka na 60°C/2h u vodenoj kupelji ili odležavanje uzorka kroz 24h nakon dodavanja otopine Carrez 1 i Carrez 2. U predmetnom istraživanju korištena su dvije mješavine začina kao dodatak jelima. Rezultati analize pokazuju najveći udio šećera korištenjem univerzalne metode određivanja šećera, dok rezultati dobiveni metodom kod koje je došlo do promjene parametra tako što su uzorci stavljeni u vodenu kupelj na 60°C/2h pokazuju najmanji vrijednost ukupnog i prirodnog inverta. Rezultati dobiveni prema trećem protokolu u kome se navodi da se nakon dodavanja otopine Carrez 1 i Carrez 2 uzorci ostavljaju da odstoje 24h ukazuju na prosječan udio šećera (ukupnog i prirodnog inverta).
Abstract (english)
The purpose of the research is the determination of sugar content in industrial spice blends according to the universal Luff-Schoorl method, but also using the same method and changing the parameters. Protocols with changes in sample preparation were made for the analysis. The change of parameters refers to sample preparation, and this change means keeping the sample on water bath at 60°C for 2 hours or keeping the sample for 24 hours after adding Carrez I and II solutions. Two spice blends as food supplements were used for the research. The results of the analysis show the highest sugar content using the universal method of determining sugar content, while the results obtained by the method in which parameters were changed by putting the samples on water bath at 60°C for 2h show the lowest value of total and natural invert. The results obtained according to the third protocol (in which the samples are kept for 24 h in Carrez I and II solutions) show the average sugar content (total and natural invert).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:839476
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Created on2018-01-31 15:00:58