|
|
|
||
Last update: Poustka Jan prof. Dr. Ing. (16.07.2013)
|
|
||
Last update: TAJ323 (12.12.2013)
Students will be able to:
|
|
||
Last update: Kohoutková Jana Ing. Ph.D. (19.01.2018)
R: Otles S. (ed.): Handbook of Food Analysis Instruments. CRC Press, Boca Raton, USA, 2009, e-zdroje VŠCHT; ISBN 9781420045666 A: Wrolstad R.E. et al. Handbook of Food Analytical Chemistry, Wiley, 2005, e-zdroj VŠCHT; ISBN 9780471663782 A: Food Analytical Methods, elektronický časopis, Springer, e-zdroj VŠCHT; ; ISSN 1936-976X |
|
||
Last update: TAJ323 (23.08.2013)
http://web.vscht.cz/kohoutkj/ http://web.vscht.cz/poustkaj/ http://web.vscht.cz/hajslovj/ |
|
||
Last update: TAJ323 (28.08.2013)
1. Introductory briefing: Operating instructions, health and safety at work, fire protection, verification of knowledge - writtern test. 2. Determination of total nitrogen in food and crude protein calculation (Kjeldahl method). 3. Determination of fat and its quality evaluation (methods: Soxhlet, titration). 4. Determination of fatty acids (method: Gas chromatography with flame ionization detection). 5. Determination of monosaccharides and oligosaccharides (method: titration after inversion). 6. Determination of starch content (method: polarimetry). 7. Determination of mineral elements (methods: atomic absorption spectrometry, spectrophotometry, titration). 8. Determination of vitamins, caffeine, antioxidants and preservatives (method: liquid chromatography with UV detection). 9. Determination of volatile compounds - proof of food adulteration(method: gas chromatography with mass spectrometric detection). 10. Determination of monosaccharides and oligosaccharides (method: HPLC with refractometric detection and evaporative light scattering detection). 11. Image analysis in food quality evaluation(method: mathematical-statistical analysis of image dates). 12. Optional exercise [I, II, III]. 13. Alternative terms. 14. Control test, laboratory cleaning. |
|
||
Last update: Poustka Jan prof. Dr. Ing. (16.07.2013)
Fulfilled examination in Analytical Chemistry I (N402002)
At least 10 students for the Laboratory course opening are required.
In the case of an alternative date announcement (10-12 students during summer examination period) in addition to fulfilled examination in Analytical Chemistry I the fulfilled examination in Food and Natural Products Analysis is required. Priority is given to students who fulfilled examination in Analytical Chemistry I in the period after the regular term of the Laboratory course. |
|
||
Last update: TAJ323 (23.08.2013)
Food Chemistry a Analytical Chemistry I |
|
||
Last update: Poustka Jan prof. Dr. Ing. (16.07.2013)
The fulfillment of all tasks (except for doctor excused - only for two jobs) - minimum protocols grade: E, written midterm test (required) |
Teaching methods | ||||
Activity | Credits | Hours | ||
Účast v laboratořích (na exkurzi nebo praxi) | 2.6 | 72 | ||
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.4 | 12 | ||
3 / 3 | 84 / 84 |
Coursework assessment | |
Form | Significance |
Regular attendance | 10 |
Report from individual projects | 60 |
Continuous assessment of study performance and course -credit tests | 30 |