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Laboratory exercises are focused on the application of modern methods of analysis of selected components of the food used in everyday practice. The content of each exercise is in line with the current requirements of routine food analysis; however the tasks reflecting the most recent trends are also included. Students perform measurements on devices and equipment to gain experience with the practical realization of analytical procedures, data evaluation and subsequent processing into the desired form in accordance with legislative requirements.
Last update: Kubová Petra (06.05.2019)
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The fulfillment of all tasks (except for doctor excused - only for two jobs) - minimum protocols grade: E, written midterm test (required) Last update: Kubová Petra (06.05.2019)
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Z: Přednášky a další materiály na www stránkách v systému elektronických studijních opor www.vscht.cz/eso D: Nielsen S.S. (ed.)Food Analysis 4th edition, Springer, 2010, ISBN 978-1-4419-1478-1, e-zdroj VŠCHT D: Otles S. (ed.), Handbook of Food Analysis Instruments. CRC Press, Boca Raton, USA, 2009, ISBN 9781420045673, e-zdroje VŠCHT D: Wrolstad R.E. et al., Handbook of Food Analytical Chemistry, Wiley, 2005, ISBN 9780471663782, e-zdroj VŠCHT D: Food Analytical Methods, elektronický časopis, Springer, ISSN 1936-976X, e-zdroj VŠCHT Last update: Kohoutková Jana (28.08.2024)
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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 carbohydrates by ultra-performance liquid chromatography coupled with Evaporative Light Scattering Detector (U-HPLC-ELSD) 6. Determination of additives or alkaloids by liquid chromatography coupled to single quadrupole mass spectrometry (LC-Q-MS) 7. Determination of mineral elements (methods: atomic absorption spectrometry, spectrophotometry, titration) 8. Determination of ascorbic acid (method: liquid chromatography with DAD detection) 9. Determination of volatile by GC-MS (method: gas chromatography coupled to mass spectrometric detection)10. Characterization of plant oils using ATR-FTIR spectrometry (method: reflective infrared spectrometry with Fourier transform) 10. Optional exercise [I, II, III] 11. Alternative terms 12. Control test, laboratory cleaning Last update: Vlčková Martina (09.03.2021)
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https://e-learning.vscht.cz/ Last update: Kohoutková Jana (28.08.2024)
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Students will be able to:
Last update: Kubová Petra (06.05.2019)
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Fulfilled examination in Analytical Chemistry I
At least 10 students for the Laboratory course opening are required.
In the case of an alternative date announcement (minimum 8 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: Kohoutková Jana (28.08.2024)
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Prerekvizity: Analytical Chemistry I Korekvizity: Food Chemistry Last update: Kubová Petra (06.05.2019)
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