SubjectsSubjects(version: 947)
Course, academic year 2023/2024
Isolation and Separation Methods: Laboratory - M342021
Title: Laboratoř isolačních a separačních metod
Guaranteed by: Department of Chemistry of Natural Compounds (342)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:0/6, MC [HT]
Capacity: unknown / unlimited (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
For type: Master's (post-Bachelor)
Guarantor: Raich Ivan doc. Dr. Ing.
Class: Základní laboratoře
Interchangeability : N342018
Annotation -
Last update: Kubová Petra Ing. (29.01.2018)
Lab training is designed for works whose result would be few tens of milligrams (ca 50 mg) of pure compound which is a sufficient amount for chemical characterization. The intention is to learn to work with small amounts and with special equipment and labware as is usual for research work isolating compounds of natural origin.
Aim of the course -
Last update: MORAVCOJ (21.02.2018)

Students will be able to:

Isolate and purify small amounts of compounds from natural materials

Work with labware designed for semi-micro preparative scale

Design procedures and equipment suitable for work with small amounts of compounds

Perform spectral and other characterization from small amounts of isolated compounds

Literature -
Last update: MORAVCOJ (21.02.2018)

R: Mayo D. W., Pike R. M., Butcher S. S.: Microscale Oganic Laboratory , John Wiley and Sons, Inc., 2nd ed., New York, 1989

Learning resources -
Last update: MORAVCOJ (21.02.2018)

Instructions for Isolation and Separation methods: Laboratory, available on the web page of the department

Syllabus -
Last update: Kubová Petra Ing. (29.01.2018)

1. Labor safety in laboratory, construction of apparatuses for basic operations

2. Isolation of caffeine from tea, extraction, sublimation, melting point

3. Isolation of trehalose from yeast, deproteinization, HPLC verification of product purity

4. Isolation of piperine from black pepper, extraction, decantation, TLC, crystallization

5. Isolation of botulin from birch bark, extraction, crystallization, derivatization

6. Isolation of cinnamaldehyde from cinnamon using steam distillation

7. Isolation of D-glucosamine from crab shells, decalcification, hydrolysis, crystallization

8. GLC analysis of cinnamaldehyde

9. HPLC analysis of trehalose on ion-exchange resin

10. NMR spectra measurements of prepared samples

11. IR spectra measurements of prepared samples

Course completion requirements - Czech
Last update: MORAVCOJ (23.02.2018)

Odevzdání preparátů.

Odevzdání laboratorních protokolů ke každé práci.