https://wiki.fkkt.uni-lj.si/index.php?action=history&feed=atom&title=Betain 2026-04-06T23:19:41Z Revision history for this page on the wiki MediaWiki 1.39.3 https://wiki.fkkt.uni-lj.si/index.php?title=Betain&diff=2347&oldid=prev 2010-01-05T01:55:07Z

<p><span dir="auto"><span class="autocomment">LASTNOSTI</span></span></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 01:55, 5 January 2010</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l6">Line 6:</td> <td colspan="2" class="diff-lineno">Line 6:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== LASTNOSTI ==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== LASTNOSTI ==</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Topnost betaina kot kristala v vodi pri 25 stopinjah Celzija je okrog 64 g/100 ml. Snov je termolabilna. V trdnem stanju se stali pri 242-246 stopinjah Celzija, <del style="font-weight: bold; text-decoration: none;">termicno </del>pa razpade šele nad 246 <del style="font-weight: bold; text-decoration: none;">stopinjah </del>Celzija. Vodna raztopina, če raztopimo 50g betain hidroklorida v litru vode je zelo kisla, pH=1. Betain monohidrat je nestabilen, HCl pa je zraven prav zaradi tega, da se poveča stabilnost in je tako spojina (v disociirani obliki) stabilna tudi v vodi.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Topnost betaina kot kristala v vodi pri 25 stopinjah Celzija je okrog 64 g/100 ml. Snov je termolabilna. V trdnem stanju se stali pri 242-246 stopinjah Celzija, <ins style="font-weight: bold; text-decoration: none;">termično </ins>pa razpade šele nad 246 <ins style="font-weight: bold; text-decoration: none;">stopinj </ins>Celzija. Vodna raztopina, če raztopimo 50g betain hidroklorida v <ins style="font-weight: bold; text-decoration: none;">enem </ins>litru vode je zelo kisla, pH=1. Betain monohidrat <ins style="font-weight: bold; text-decoration: none;">sam </ins>je nestabilen, HCl pa je zraven prav zaradi tega, da se poveča stabilnost in je tako spojina (v disociirani obliki) stabilna tudi v vodi.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== FUNKCIJE IN UPORABA ==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== FUNKCIJE IN UPORABA ==</div></td></tr> </table>

KatjaPresekar https://wiki.fkkt.uni-lj.si/index.php?title=Betain&diff=2344&oldid=prev 2010-01-05T01:53:22Z

<p><span dir="auto"><span class="autocomment">LASTNOSTI</span></span></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 01:53, 5 January 2010</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l6">Line 6:</td> <td colspan="2" class="diff-lineno">Line 6:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== LASTNOSTI ==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== LASTNOSTI ==</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Topnost betaina kot kristala v vodi pri 25 <del style="font-weight: bold; text-decoration: none;">oC </del>je okrog 64 g/100 ml. Snov je termolabilna. V trdnem stanju se stali pri 242-246 <del style="font-weight: bold; text-decoration: none;">oC</del>, termicno pa razpade šele nad 246 <del style="font-weight: bold; text-decoration: none;">oC</del>. Vodna raztopina, če raztopimo 50g betain hidroklorida v litru vode je zelo kisla, pH=1. Betain monohidrat je nestabilen, HCl pa je zraven prav zaradi tega, da se poveča stabilnost in je tako spojina (v disociirani obliki) stabilna tudi v vodi.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Topnost betaina kot kristala v vodi pri 25 <ins style="font-weight: bold; text-decoration: none;">stopinjah Celzija </ins>je okrog 64 g/100 ml. Snov je termolabilna. V trdnem stanju se stali pri 242-246 <ins style="font-weight: bold; text-decoration: none;">stopinjah Celzija</ins>, termicno pa razpade šele nad 246 <ins style="font-weight: bold; text-decoration: none;">stopinjah Celzija</ins>. Vodna raztopina, če raztopimo 50g betain hidroklorida v litru vode je zelo kisla, pH=1. Betain monohidrat je nestabilen, HCl pa je zraven prav zaradi tega, da se poveča stabilnost in je tako spojina (v disociirani obliki) stabilna tudi v vodi.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== FUNKCIJE IN UPORABA ==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== FUNKCIJE IN UPORABA ==</div></td></tr> </table>

KatjaPresekar https://wiki.fkkt.uni-lj.si/index.php?title=Betain&diff=2341&oldid=prev 2010-01-05T01:52:17Z

<p><span dir="auto"><span class="autocomment">FUNKCIJE IN UPORABA</span></span></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 01:52, 5 January 2010</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l10">Line 10:</td> <td colspan="2" class="diff-lineno">Line 10:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== FUNKCIJE IN UPORABA ==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== FUNKCIJE IN UPORABA ==</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Betain je pomemben za živa bitja. Kopiči se v tkivih in uravnava njihovo hipertoničnost, ter ščiti proteinsko strukturo pred denaturacijo. Nekatere živali ga proizvajajo med razmnoževanjem in s tem nehote privabljajo svoje naravne sovražnike. <del style="font-weight: bold; text-decoration: none;">S tem </del>se <del style="font-weight: bold; text-decoration: none;">tako </del>sklene prehrambena veriga. Uporabljamo ga v prehrambeni industriji. Skupaj s pepsinom ga dodajamo izdelkom. Ti pomagajo ob pomanjkanju HCl v želodcu in pri presnovi aminokislin. <del style="font-weight: bold; text-decoration: none;"> </del></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Betain je pomemben za živa bitja. Kopiči se v tkivih in uravnava njihovo hipertoničnost, ter ščiti proteinsko strukturo pred denaturacijo. Nekatere živali ga proizvajajo med razmnoževanjem in s tem nehote privabljajo svoje naravne sovražnike. <ins style="font-weight: bold; text-decoration: none;">Tako </ins>se sklene <ins style="font-weight: bold; text-decoration: none;">naravna </ins>prehrambena veriga. Uporabljamo ga v prehrambeni industriji. Skupaj s pepsinom ga dodajamo izdelkom. Ti pomagajo ob pomanjkanju HCl v želodcu in pri presnovi aminokislin.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== NAHAJANJE ==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== NAHAJANJE ==</div></td></tr> </table>

KatjaPresekar https://wiki.fkkt.uni-lj.si/index.php?title=Betain&diff=2339&oldid=prev 2010-01-05T01:50:56Z

<p><span dir="auto"><span class="autocomment">NAHAJANJE</span></span></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 01:50, 5 January 2010</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l14">Line 14:</td> <td colspan="2" class="diff-lineno">Line 14:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== NAHAJANJE ==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== NAHAJANJE ==</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>   </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>   </div></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Betain pridobivamo v naravi iz snovi, ki vsebujejo <del style="font-weight: bold; text-decoration: none;">holin</del>. To so: sladkorna pesa,melasa,ječmen,pšenica,grah,fižol, školjke,črvi,raki, ipd.  </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Betain pridobivamo v naravi <ins style="font-weight: bold; text-decoration: none;">predvsem </ins>iz snovi, ki vsebujejo <ins style="font-weight: bold; text-decoration: none;">veliko holina</ins>. To so: sladkorna pesa, melasa, ječmen, pšenica, grah, fižol, školjke, črvi, raki, ipd.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== Viri in povezave ==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== Viri in povezave ==</div></td></tr> </table>

KatjaPresekar https://wiki.fkkt.uni-lj.si/index.php?title=Betain&diff=2336&oldid=prev 2010-01-05T01:49:47Z

<p><span dir="auto"><span class="autocomment">LASTNOSTI</span></span></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 01:49, 5 January 2010</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l6">Line 6:</td> <td colspan="2" class="diff-lineno">Line 6:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== LASTNOSTI ==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== LASTNOSTI ==</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Topnost betaina kot kristala v vodi pri 25 oC je okrog 64 g/100 ml. Snov je termolabilna. V trdnem stanju se stali pri 242-246 oC, termicno pa razpade šele nad 246 oC. Vodna raztopina, če raztopimo 50g betain hidroklorida v litru vode je zelo kisla, pH=1. Betain monohidrat je nestabilen, HCl pa je zraven prav zaradi tega, da se poveča stabilnost in je tako spojina (v disociirani obliki) stabilna tudi v vodi.  </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Topnost betaina kot kristala v vodi pri 25 oC je okrog 64 g/100 ml. Snov je termolabilna. V trdnem stanju se stali pri 242-246 oC, termicno pa razpade šele nad 246 oC. Vodna raztopina, če raztopimo 50g betain hidroklorida v litru vode je zelo kisla, pH=1. Betain monohidrat je nestabilen, HCl pa je zraven prav zaradi tega, da se poveča stabilnost in je tako spojina (v disociirani obliki) stabilna tudi v vodi.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== FUNKCIJE IN UPORABA ==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== FUNKCIJE IN UPORABA ==</div></td></tr> </table>

KatjaPresekar https://wiki.fkkt.uni-lj.si/index.php?title=Betain&diff=2332&oldid=prev 2010-01-05T01:45:05Z

<p>New page: == KAJ JE BETAIN == Betain poznamo pod več različnimi imeni. Najbolj pogosto je trimetilglicin ali kemijsko N,N,N-trimetilglicin (oz. TGM). Imenujemo ga še betain HCl, hidroklorna kis...</p> <p><b>New page</b></p><div>== KAJ JE BETAIN ==<br /> <br /> Betain poznamo pod več različnimi imeni. Najbolj pogosto je trimetilglicin ali kemijsko N,N,N-trimetilglicin (oz. TGM). Imenujemo ga še betain HCl, hidroklorna kislina (betain hidroklorid) in glicin betain. <br /> Betain je ionska organska spojina s strukturno formulo (CH3)3N+CH2CO2H. Gre za belo kristalno sol, ki nastaja predvsem iz aminokisline glicin, kateri so dodane 3 metilne skupine (CH3) in klor (Cl). V tekočem stanju predstavlja naravno želodčno kislino, ki sodeluje pri presnavljanju beljakovin in maščob. Odkrit je bil v 19. stoletju po zaslugi sladkorne industrije. Prvič je bil namreč pridobljen po ekstrakciji kot kristaliziran trd stranski produkt pri predelavi sladkorne pese (Beta vulgaris). <br /> <br /> == LASTNOSTI ==<br /> <br /> Topnost betaina kot kristala v vodi pri 25 oC je okrog 64 g/100 ml. Snov je termolabilna. V trdnem stanju se stali pri 242-246 oC, termicno pa razpade šele nad 246 oC. Vodna raztopina, če raztopimo 50g betain hidroklorida v litru vode je zelo kisla, pH=1. Betain monohidrat je nestabilen, HCl pa je zraven prav zaradi tega, da se poveča stabilnost in je tako spojina (v disociirani obliki) stabilna tudi v vodi. <br /> <br /> == FUNKCIJE IN UPORABA ==<br /> <br /> Betain je pomemben za živa bitja. Kopiči se v tkivih in uravnava njihovo hipertoničnost, ter ščiti proteinsko strukturo pred denaturacijo. Nekatere živali ga proizvajajo med razmnoževanjem in s tem nehote privabljajo svoje naravne sovražnike. S tem se tako sklene prehrambena veriga. Uporabljamo ga v prehrambeni industriji. Skupaj s pepsinom ga dodajamo izdelkom. Ti pomagajo ob pomanjkanju HCl v želodcu in pri presnovi aminokislin. <br /> <br /> == NAHAJANJE ==<br /> <br /> Betain pridobivamo v naravi iz snovi, ki vsebujejo holin. To so: sladkorna pesa,melasa,ječmen,pšenica,grah,fižol, školjke,črvi,raki, ipd. <br /> <br /> == Viri in povezave ==<br /> -[http://www.ribiska-zveza.si/forum/viewtopic.php?f=11&amp;t=721]<br /> -[http://en.wikipedia.org/wiki/Trimethylglycine]<br /> -[http://vitanetonline.com/forums/1/Thread/1021]<br /> <br /> <br /> <br /> [[Category:LEX]]</div>

KatjaPresekar