prikaz prve stranice dokumenta Ispitivanje klijavosti proteinskog suncokreta u ekstremno kiseloj lužnatoj sredini
  Download
PDF 1.63 MB
undergraduate thesis
Ispitivanje klijavosti proteinskog suncokreta u ekstremno kiseloj lužnatoj sredini
2021. urn:nbn:hr:151:542874
Knol, Katarina
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Plant Production and Biotechnology

Cite this document

Knol, K. (2021). Ispitivanje klijavosti proteinskog suncokreta u ekstremno kiseloj lužnatoj sredini (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:542874

Knol, Katarina. "Ispitivanje klijavosti proteinskog suncokreta u ekstremno kiseloj lužnatoj sredini." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2021. https://urn.nsk.hr/urn:nbn:hr:151:542874

Knol, Katarina. "Ispitivanje klijavosti proteinskog suncokreta u ekstremno kiseloj lužnatoj sredini." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2021. https://urn.nsk.hr/urn:nbn:hr:151:542874

Knol, K. (2021). 'Ispitivanje klijavosti proteinskog suncokreta u ekstremno kiseloj lužnatoj sredini', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:151:542874

Knol K. Ispitivanje klijavosti proteinskog suncokreta u ekstremno kiseloj lužnatoj sredini [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2021 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:151:542874

K. Knol, "Ispitivanje klijavosti proteinskog suncokreta u ekstremno kiseloj lužnatoj sredini", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:151:542874

Please login to the repository to save this object to your list.
Metadata
TitleIspitivanje klijavosti proteinskog suncokreta u ekstremno kiseloj lužnatoj sredini
Title (english)Germination of confectionery in externally acidic and alkaline media
AuthorKatarina Knol
MentorIvana Varga (mentor)
Committee memberDario Iljkić (član povjerenstva)
Committee memberGoran Herman (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Plant Production and Biotechnology)
Osijek
Defense date and country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Crop Production
Abstract
Cilj završnog rada bio je ispitati klijavost proteinskog suncokreta u ekstremno kiseloj i lužnatoj otopini te opisati morfološke karakteristike klijanaca. Lužnate otopine pripremljene su tako što su se NaOH u granulama otopio u određenoj masi u destiliranoj vodi (1 l vode) kako bi se postigle ekstremno lužnate sredine Kisele otopine su pripremljene tako što se u destiliranu vodu dodavala H2SO4 uz konstantno mjerenje pH metrom (Mettler toledo) do ciljane pH vrijednosti vodene otopine od 2,5, 3,0 i 3,5. Ispitivanje klijavosti provedeno je tako što se na filter papir postavilo po 50 sjemenki proteinskog suncokreta u 4 ponavljanja. Nakon 3. dana je izbrojan broj isklijanih sjemenki, što predstavlja energiju klijanja. Nakon 10. dana je određena ukupna klijavost i broj ne isklijanog sjemena. Istraživanjem je utvrđeno da je energija klijanja bila najviša pri pH 3,5, a najniža pri pH 13,6 te 13,5. Utvrđena najviša ukupna klijavost je pri pH 3,5, također, najmanji broj neisklijalog sjemena pokazao se pri pH 3,5. Dužina korjenčića klijanaca te dužina stabljike pokazale su podjednake rezultate od pH 2,5 do pH 12,9 nakon čega dužina naglo opada. Ukupna dužina klijanaca je najviša utvrđena pri pH 3,5 te 12,9. Istraživanjem je utvrđeno da proteinski suncokret najpovoljnije uvjete za uzgoj ima na blago kiselom do neutralnom tlu.
Abstract (english)
The aim of the final work was to examine the germination of confectionery sunflower in extremely acidic and alkaline solution and to describe the morphological characteristics of seedlings. Alkaline solutions were prepared by dissolving NaOH in granules in a certain mass in distilled water (1 L of water) to achieve extremely alkaline media. Acidic solutions were prepared by adding H2SO4 to distilled water with constant pH measurement (Mettler toledo) to a target aqueous solution pH of 2.5, 3.0 and 3.5. The germination test was performed by placing 50 sunflower seeds in 4 replicates on filter paper. After the 3rd day, the number of germinated seeds was counted, which represents the germination energy. After 10 days, the total germination and the number of non-germinated seeds were determined. The study found that the germination energy was highest at pH 3.5 and lowest at pH 13.6 to 13.5. The highest total germination was found at pH 3.5, also, the lowest number of non-germinated seeds was shown at pH 3.5. the length of the seedling root and the length of the stem are indicators of equal results from pH 2.5 to pH 12.9 after which the length decreases sharply. The total length of seedlings was highest at pH 3.5 and 12.9. Research has shown that protein sunflower has the most favorable growing conditions on slightly acidic to neutral soil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:542874
Study programmeTitle: Plant Production; specializations in: Plant production, Horticulture
Course: Plant production
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka bilinogojstva (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka bilinogojstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteZavršni rad
Created on2021-10-07 09:11:24