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Title:Določanje SO2 v pivu
Authors:ID Kavc, Maja (Author)
ID Kolar, Mitja (Mentor) More about this mentor... New window
ID Brodnjak-Vončina, Darinka (Comentor)
ID Košir, Iztok Jože (Comentor)
Files:.pdf UNI_Kavc_Maja_2013.pdf (1,66 MB)
MD5: 0776849765EC63A4EC34D78C644E1479
PID: 20.500.12556/dkum/16f871bb-6cfb-4182-ab26-db4c8878b792
 
Language:Slovenian
Work type:Undergraduate thesis
Typology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:V pivu nastaja žveplov dioksid, ki je v previsokih koncentracijah za nekatere skupine ljudi zdravju škodljiv. Zakonsko predpisana najvišja dovoljena koncentracija žveplovega dioksida v pivu je v Republiki Sloveniji 20 mg/L. Namen diplomskega dela je bila validacija analizne metode za določanje žveplovega dioksida v pivu. Metoda, ki smo jo želeli validirati, je destilacijska metoda s titracijo in je uradna predpisana metoda Republike Slovenije za določanje žveplovega dioksida v pivu. To metodo smo primerjali s spektroskopsko metodo, ki je že bila validirana in uporabljana, vendar je bila iz seznama uradnih metod umaknjena. Rezultati analize so pokazali, da je destilacijska metoda primerna za analizo žveplovega dioksida v pivu, saj je njena obnovljivost dobra (RSD je 1,6 %). Praktično uporabo metode smo preverili na 25 različnih vzorcih piva (svetlo, temno, brezakoholno, pivo z nizko vsebnostjo alkohola, mešanice piva in ekstrakta) ter rezultate primerjali s spektrofotometrično metodo. Ugotovili smo, da so bile pri večini vzorcev izmerjenje koncentracije SO2 po destilacijski metodi nekoliko nižje kot pri uporabi spektrofotometrične določitve.
Keywords:žveplov dioksid, pivo, spektrofotometrija, destilacijska metoda, validacija
Place of publishing:Maribor
Publisher:[M. Kavc]
Year of publishing:2013
PID:20.500.12556/DKUM-39822 New window
UDC:543.272.51:535.243(043.2)
COBISS.SI-ID:17461270 New window
NUK URN:URN:SI:UM:DK:FSBWGCS0
Publication date in DKUM:02.04.2013
Views:3612
Downloads:334
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
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Secondary language

Language:English
Title:DETERMINATION OF SO2 IN BEER
Abstract:Sulphur dioxide, which is produced in beer, is harmful in high concentrations for some groups of people. Maximum allowed concentration of it in beer in the Republic of Slovenia is 20 mg/l. The purpose of this study was validation of analytical methods for the determination of sulphur dioxide in beer. The method that we want to validate is called distillation method and it is an official method for the determination of sulphur dioxide in beer in Republic of Slovenia. This method was compared with the spectroscopic method that has been already validated and used, but it was removed from the official methods. Results of the analysis showed that the distillation method is suitable for the analysis of sulphur dioxide in beer, because of its good reproducibility (RSD is 1.6 %). Practical application of the method was tested on 25 different samples of beer (light, dark, low alcohol, non - alcohol, a mixture of beer and extract). The results were compared with the spectrophotometric method. We found that in the majority of samples measured concentrations of SO2 after distillation method are slightly lower than after DTNB method.
Keywords:sulphur dioxide, beer, spectrophotometry, distillation method, validation


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