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Lecturer(s)
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Fišera Miroslav, doc. Ing. CSc.
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Škrovánková Soňa, doc. Ing. Ph.D.
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Mrázková Martina, Ing. Ph.D.
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Sumczynski Daniela, doc. Ing. Ph.D.
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Ondrášová Monika, Mgr. Ph.D.
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Course content
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1. Liquid chromatography - individual techniques, determination of basic nutrients, biologically active substances, additives, derivatization methods. 2. Gas chromatography - techniques, application of GC for determination of volatile analytes, derivatization. 3. Supercritical fluid chromatography - principle, application in food analysis 4. Electromigration methods - electrophoresis, electroosmotic flow, zone and capillary electrophoresis separation techniques, IEF, ITP, MEKC and their application in food analysis 5. Mass spectrometry - principle of ionization, analyzers, detectors, applications in the analysis of food and bioactive substances 6. Mass spectrometry - combination with separation methods (GC-MS, LC-MS, ICP-MS). 7. Analysis of elements - combustion EA, ES, MAS, AAS, MS). Mineralization. 8. Molecular absorption spectrometry in UV/VIS. Determination of dyes, elements, organic acids, etc. 9. Luminescence and fluorescence spectrometry - principle, application in food analysis. 10. Vibrational spectrometry - IR, Raman. Application in the analysis of food and bioactive substances. 11. NMR spectroscopy - principle and theory of chemical shift of signals, their numbers. 12. Polarimetry, refractive index - principle and application in the food industry. 13. Nephelometry, turbidimetry - principle and application in the food industry. 14. Summary of the curriculum.
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Learning activities and teaching methods
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Lecturing
- Preparation for examination
- 150 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of qualitative and quantitative analysis and basics of common instrumental methods are expected. |
| Knowledge of qualitative and quantitative analysis and basics of common instrumental methods are expected. |
| Furthermore, it extends knowledge acquired in biochemistry, microbiology, food technology. |
| Furthermore, it extends knowledge acquired in biochemistry, microbiology, food technology. |
| Theoretical principles already explained within the courses of physical, inorganic and organic chemistry and physics are exploited as well. |
| Theoretical principles already explained within the courses of physical, inorganic and organic chemistry and physics are exploited as well. |
| learning outcomes |
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| describe the principles of gas chromatography and its application in the field of volatile substance analysis |
| describe the principles of gas chromatography and its application in the field of volatile substance analysis |
| describe the principles of liquid chromatography and give examples of its application in food analysis |
| describe the principles of liquid chromatography and give examples of its application in food analysis |
| describe the technique of mass spectrometry and its importance in the field of food analysis |
| describe the technique of mass spectrometry and its importance in the field of food analysis |
| characterize derivatization techniques in liquid and gas chromatography |
| characterize derivatization techniques in liquid and gas chromatography |
| explain the principles of electrophoretic methods and their application in food analysis |
| explain the principles of electrophoretic methods and their application in food analysis |
| Skills |
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| to determine the titratable acidity of milk |
| to determine the titratable acidity of milk |
| determine residual nitrite contents in meat products |
| determine residual nitrite contents in meat products |
| prepare the mineralizate and determine the mineral elements using ICP-MS |
| prepare the mineralizate and determine the mineral elements using ICP-MS |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Written examination |
| Oral examination |
| Oral examination |
| Written examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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Davídek, J. Laboratorní příručka analýzy potravin. Praha : SNTL, 1977.
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GROB, R.L., BARRY, E.F. (Eds.). Modern Practice of Gas Chromatography. 4th Ed.. New York: J. Wiley and Sons, 2004. ISBN 978-0-471-22983-4.
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Kinston H. M., Jassie L. Introduction to microwave sample preparation. ACS, Washington DC, 1988.
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Klouda, Pavel. Moderní analytické metody. 2., upr. a dopl. vyd. Ostrava : Pavel Klouda, 2003. ISBN 80-86369-07-2.
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Meyer V.R. Practical high-performance liquid chromatography. 4.ed, J.Wiley and Sons, NY USA, 2004.
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Montaser A., Golightly D.W. Inductively Coupled Plasmas in Analytical Atomic Spectrometry. 2nd ed., VCH New York, 1992. ISBN 1-56081-514-0.
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NELMS, S.M. ICP Mass Spectrometry Handbook.. Oxford: Blackwell, 2005. ISBN 978-1-405-10916-1.
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NOLLET, L.M.L. Handbook of Food Analysis. Vol. 1, Vol. 2.. New York: Marcel Dekker, 1996. ISBN 9780824750367.
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Pomeranz Y., Meloan C.E. Food Analysis - Theory and Practice. 3.ed., ITP New York, 1994.
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PRÍBELA, A. Analýza potravin. Cvičenie. (Skriptum). Bratislava : STU, 1991. ISBN 80-227-0374-5.
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