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Приказ резултата 31-40 од 256
Sinteza i karakterizacija katjonskog skroba za primenu u tretmanu otpadnih voda / Synthesis and characterization of cationic starch for application in the wastewater treatment
(Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije (SMEITS), Društvo za procesnu tehniku, 2021)
Cilj rada bio je razvijanje jednostavnog i ekološki prihvatljivog načina pripreme katjonski modifikovanog skroba sa katjonskim reagensima, glicidiltrimetilamonijum hloridom (GTMAH) i betain
hidrohloridom (BHH), bez upotrebe ...
Renewable energy sources in wireless sensor networks / OBNOVLJIVI IZVORI ENERGIJE U BEŽIČNIM SENZORSKIM MREŽAMA
(SMEITS - Savez Mašinskih i Elektrotehničkih Inženjera i Tehničara Srbije, 2022)
The advances in the technology of cheap and low power consumption microelectronic components have lead to the expansion of wireless technologies in the past two decades. One of the most important shortcomings of all wireless ...
Veštački zaslađivači u podzemnoj vodi kao indikatori komunalnog zagađenja / Artificial sweeteners in groundwater as indicators of municipal pollution
(Beograd : Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije (SMEITS), Društvo za procesnu tehniku, 2021)
Velika primena veštačkih zaslađivača kao aditiva u hrani, piću, lekovima i sredstvima za oralnu higijenu je dovela do akumuliranja ovih supstanci u akvatičnim ekosistemima širom sveta. Pošto je većina njih metabolički ...
ULOGA STRUKTURNIH MOTIVA U IZGRADNJI SUPRAMOLEKULSKE ARHITEKTURE 3-(4-TERC-BUTILBENZOIL)-1,3-DIAZASPIRO[4.5]DEKAN-2,4-DIONA / ROLE OF STRUCTURAL MOTIFS IN FORMATION OF THE SUPRAMOLECULAR ARCHITECTURE OF 3-(4-TERT-BUTYLBENZOYL)-1,3-DIAZASPIRO[4.5]DECANE-2,4-DIONE
(Beograd : Srpsko kristalografsko društvo, 2023)
Proučavano jedinjenje (slika 1) sintetisano je polazeći od cikloheksanona Bučerer- Bergsovom reakcijom i naknadnim acilovanjem dobijenog spirohidantoina. Izgradnja kristalne strukture ovog jedinjenja proučavana je sa aspekta ...
Experimental design and the desirability function in the estimation of overall food quality
(Beograd : Srpsko hemijsko društvo, 2023)
The overall quality of processed food depends on many processing parameters such as temperature,
processing time, mixing speed, pressure, pH value, size of food pieces, type of added ingredients, etc. The
goal of food ...
Waste to Energy: Food Waste Valorisation toward Biofuel Production
(Ca'Foscari University of Venice, 2023)
The uncontrolled and excessive use of fossil fuels is one of the main culprits for global warming due to the emission of greenhouse gases. Therefore, intensive work has been done to reduce the use of such fuels by ...
QSRR study of β-tetralino-spiro-5-hydantoin derivatives
(Budapest : Research Centre for Natural Sciences, Institute of Excellence, Hungarian Academy of Sciences, 2023)
In recent years spiro compounds have attracted significant interest due to their unique
conformational features and their structural implications on biological systems. Since spiro
compounds contain two rings with only ...
OBTAINING COLORED ANTIOXIDANT COTTON AND COTTON/LINEN FABRICS USING GREEN TEA AQUEOUS EXTRACT
(Szeged, Hungary : University of Szeged, 2023)
Green tea aqueous extract was prepared and characterized regarding total flavonoids and total
phenolic contents as well as antioxidant activity (assessed by ABTS method). The characterized
aqueous extract was used for ...
Mercerized jute fabrics suitable for technical textiles
(Belgrade : Materials Research Society of Serbia, 2021)
Simple chemical modifications by using 17.5 % NaOH (for 5, 15, or 30 min) were applied to obtain
jute fabrics suitable for various types of technical textiles such as carpet backing and advanced
protective textiles, i.e., ...
HPLC ANALYSIS OF ASCORBIC ACID IN PRETREATED AND DRIED RED PEPPER (CAPSICUM ANNUM)
(University of Belgrade, 2021)
Red pepper (Capsicum annum) fruits contain high amount of ascorbic acid (vitamin C), which is of great importance for human health. The aim of this study was to found how various pretreatments and drying methods influence ...