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master's thesis
Utjecaj vremenskog intervala na sterilizaciju hranjive podloge u mikrovalnoj pećnici
2019. urn:nbn:hr:151:283017
Matić, Ružica
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Plant Production and Biotechnology

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Matić, R. (2019). Utjecaj vremenskog intervala na sterilizaciju hranjive podloge u mikrovalnoj pećnici (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:283017

Matić, Ružica. "Utjecaj vremenskog intervala na sterilizaciju hranjive podloge u mikrovalnoj pećnici." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2019. https://urn.nsk.hr/urn:nbn:hr:151:283017

Matić, Ružica. "Utjecaj vremenskog intervala na sterilizaciju hranjive podloge u mikrovalnoj pećnici." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2019. https://urn.nsk.hr/urn:nbn:hr:151:283017

Matić, R. (2019). 'Utjecaj vremenskog intervala na sterilizaciju hranjive podloge u mikrovalnoj pećnici', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 22 April 2024, https://urn.nsk.hr/urn:nbn:hr:151:283017

Matić R. Utjecaj vremenskog intervala na sterilizaciju hranjive podloge u mikrovalnoj pećnici [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2019 [cited 2024 April 22] Available at: https://urn.nsk.hr/urn:nbn:hr:151:283017

R. Matić, "Utjecaj vremenskog intervala na sterilizaciju hranjive podloge u mikrovalnoj pećnici", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:151:283017

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Metadata
TitleUtjecaj vremenskog intervala na sterilizaciju hranjive podloge u mikrovalnoj pećnici
Title (english)Influence of different time interval on medium sterilization in microwave oven
AuthorRužica Matić
MentorMonika Tkalec (mentor)
Committee memberTomislav Vinković (predsjednik povjerenstva)
Committee memberMiro Stošić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Plant Production and Biotechnology)
Osijek
Defense date and country2019-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Genetics and Breeding of Plants, Animals and Microorganisms
Abstract
Cilj istraživanja bio je ispitati utjecaj različitog vremenskog intervala (1 minuta, 3 minute, 4 minute, 5 minuta i 7 minuta) pri najvećem stupnju snage mikrovalne pećnice (800W) na sterilizaciju in vitro hranjive podloge. Podaci su zabilježeni nakon 7 te nakon 14 dana. Svaki ispitivani tretman sadržavao je 5 Erlenmeyer tikvica. Provedena su dva ispitivanja: sterilizacija 50 mL MS hranjive podloge koja se nalazila u Erlenmeyer tikvicama bez prisutnosti staklene laboratorijske čaše u kojoj se nalazilo 400 mL destilirane vode te uz prisutnost staklene laboratorijske čaše (destilirane vode). Rezultati su pokazali da nije bilo velikog odstupanja u postotku steriliziranosti hranjive podloge između svih ispitivanih vremenskih intervala te da se dodatkom 400 mL destilirane vode u staklenu laboratorijsku čašu smanjio gubitak hranjive podloge procesom isparavanja. Najmanji postotak steriliziranosti zabilježen je pri vremenskom intervalu od 1 minute bez prisutnosti staklene laboratorijske čaše s destiliranom vodom ( 40% nakon 7 dan, 20% nakon 14 dana). Najmanja razlika izgubljenih mL hranjive podloge isparavanjem sa i bez prisutnosti staklene laboratorijske čaše u kojoj se nalazilo 400 mL destilirane vode zabilježena je pri sterilizaciji hranjive podloge u vremenskom intervalu od 4 minute (2 mL), dok je najveća razlika izgubljenih mL zabilježena pri tretmanu od 7 minuta (13 mL).
Abstract (english)
The aim of the study was to investigate the influence of different time intervals (1 minute, 3 minutes, 4 minutes, 5 minutes, and 7 minutes) at the highest degree of microwave power (800W) on sterilization of in vitro nutrient medium. Data were recorded after 7 and after 14 days. Each treatment tested contained 5 Erlenmeyer flasks. Two tests were performed: sterilization of 50 ml of MS nutrient medium contained in Erlenmeyer flasks without the presence of a laboratory glass containing 400 ml of distilled water and in the presence of a laboratory glass (distilled water). The results showed that there was no significant difference in the percentage of sterilization of the nutrient medium between all the time intervals tested and that the addition of 400 ml of distilled water reduced the nutrient loss by evaporation. The lowest percentage of sterilization was recorded at a time interval of 1 minute without the presence of a laboratory glass with distilled water (40% after 7 days, 20% after 14 days). The smallest difference of lost ml of nutrient medium by evaporation with and without the presence of a laboratory glass containing 400 ml of distilled water was observed during sterilization of the nutrient medium at treatment of 4 minute (2 m), while the largest difference of lost ml was observed at treatment of 7 minutes (13 m).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:283017
Study programmeTitle: Vegetable and Flower growing
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka povrćarstva i cvjećarstva (magistar/ magistra inženjer/inženjerka povrćarstva i cvjećarstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Public notediplomski rad
Created on2019-09-17 07:41:24