20.500.12556/DKUM-86327 Vpliv magnetnega polja na potek encimsko katalizirane reakcije magistrsko delo Effect of magnetic field on enzyme-catalysed reaction V okviru magistrskega dela smo raziskovali vpliv magnetnega polja na hidrolizo saharoze z dodatkom imobilizirane invertaze. Laboratorijski postopek imobilizacije invertaze in hidrolize saharoze ter analize glukoze kot končnega reakcijskega produkta smo pripravili z visoko ponovljivostjo, da so bili pari reakcij z in brez magnetnega polja ustrezno primerljivi. Izveden je bil niz parov (z in brez magneta) pri različnih temperaturah in pH za določitev optimalnih reakcijskih pogojev. V območju pH od 4 do 5 in temperature od 30 °C do 45 °C smo ugotovili, da sta optimalna reakcijska pogoja pH = 4,5 in temperatura 35 °C. Reakcijska raztopina je bila neposredno izpostavljena istosmernemu magnetnemu polju, kjer je bila sredica raztopine izpostavljena jakosti 0,45 T, na obodu pa 0,35 T. Iz rezultatov je razvidno, da je magnetno polje pri optimalnem pH razširilo optimalno temperaturno območje. Najizrazitejši vpliv smo opazili pri temperaturi 30 °C, kjer je bila po dveh urah reakcije v magnetnem polju koncentracija glukoze kar 47 % višja, kot pri reakciji brez magneta. Pozitivni učinek magneta smo opazili tudi pri temperaturi 40 °C, razlika v koncentraciji glukoze je znašala 24 %, kar je bistveno več od eksperimentalne ponovljivosti. The master thesis presents the study of the effect of a magnetic field on the hydrolysis of sucrose with the addition of immobilized invertase. The laboratory procedure for immobilization of invertase and hydrolysis of sucrose and the analysis of glucose as the final reaction product was prepared with high reproducibility, so that pairs of reactions with and without a magnetic field were properly comparable. Sets of pairs (with and without magnets) were performed at different temperatures and pH to determine the optimal reaction conditions. In the range of pH from 4 to 5 and temperatures from 30 °C to 45 °C, it was found that the optimum reaction conditions were pH = 4,5 and temperature 35 °C. The reaction solution was directly exposed to a DC magnetic field, where the bulk of the solution was exposed to a strength of 0.45 T, and at the periphery to 0.35 T. The results showed at the optimal pH the optimal temperature range was expanded by application the magnetic field. The highest effect was observed when the temperature was increased to 30 °C, where after two hours of reaction in the magnetic field, the concentration of glucose was as much as 47 % higher than in the reaction without magnets. A positive effect of the magnet was also observed at 40 °C, with a difference in glucose concentration of 24 %, which is significantly higher than the experimental reproducibility. invertaza saharoza hidroliza UV-Vis spektroskopija magnetno polje invertase sucrose hydrolysis UV-Vis spectrocopy magnetic field true true false [N. Belina] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2023-11-13 11:08:28 2023-11-24 10:35:33 2024-02-15 03:10:58 0000-00-00 00:00:00 2023 0 Maribor 0 Maribor 1 spletni vir (1 datoteka PDF (IX, 37 f.)) 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 544.567:66.094.941(043.2) 185511683 MAG_Belina_Nina_2023.pdf MAG_Belina_Nina_2023.pdf 1 97575DD9DDE2AC01AA5AAD124695BCBA 82f2d1f65b96c53b631050798cb99147fc7b85895ab84cbdedf628096caa6d6c 5a1b62ae-89fb-11ee-90bb-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=174286 Fakulteta za kemijo in kemijsko tehnologijo 0 0 0