Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Petranović Mihaela"'
Autor:
Vušak, Vitomir, Gradiški, Katarina, Lučić, Borka, Petranović, Mihaela, Božić, Simona, Mihaljević, Krešo, Meštrović, Ernest
A wide variety of organic chemicals can spontaneously form peroxides. Process is described as free radical reaction of hydrocarbon with molecular oxygen in a process of autoxidation. For this reason, peroxide number was introduced as criteria for mon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::0b3e78f0b59eb7bbf18e7e71ddb91f28
https://www.bib.irb.hr/744946
https://www.bib.irb.hr/744946
Autor:
Vušak, Vitomir, Petranović, Mihaela, Božić, Simona, Divković, Bojana, Lučić, Borka, Mihaljević, Krešo
N-oksidi su stabilni spojevi s temperaturama raspada uglavnom preko 100 °C, no u literaturi je poznato i da se mogu raspadati pod utjecajem različitih faktora, primjerice temperature i svjetlosti. Aromatski N-oksid (A) je sintetiziran prema već pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::dec0dd6e9ef94c4c6839e6feb820bbf1
https://www.bib.irb.hr/744941
https://www.bib.irb.hr/744941
Reakcijom primarnog amida s natrijevim hipokloritom potiče se Hofmannova pregradnja. Natrijev hipoklorit prevodi primarni amid (A) u primarni amin (F) preko izocijanatnog intermedijera (D) (Slika 1.). Prilikom Hofmannove pregradnje supstituiranih de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::bc7343ec903ed01933b5e02da2174ed6
https://www.bib.irb.hr/744940
https://www.bib.irb.hr/744940
Autor:
Petranović, Mihaela
Sirovi proteini, masti, celuloza, pepeo, ugljikohidrati iz razlike i mineralne tvari su određeni iz uzoraka brašna od cjelovitog zrna heljde i pšenice. Izračunati su prehrambena vrijednost i energetski udjeli. Rezultati su pokazali: ● viši udj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::f5db3af3b5797d0582be55ffc35a951d
https://www.bib.irb.hr/319356
https://www.bib.irb.hr/319356