Lecturer(s)
|
-
Sumczynski Daniela, doc. Ing. Ph.D.
|
Course content
|
- Principles of representative sampling and preparation of samples for measurement to ensure the quality of measured data. - The most important analytical methods used in the food industry. - Optical methods - AAS, AES, MAS and NIRS spectrometry. - Electrochemical methods - dissolvent and adsorptive voltametry. - Separation methods. - Gas and liquid chromatography. - Electromigration methods. - Mass spectrometry. - Combined methods (HPLC-MS, GC-MS, CZE-MS, ICP-MS). - Inorganic trace analysis. - Analytical chemistry of natural organic substances. - Analytical chemistry of additives and contaminants. - Analytical chemistry of majority constituents. - Special methods for the analysis and evaluation of food (NMR, EPR, ELISA, RIA, PCR).
|
Learning activities and teaching methods
|
Methods for working with texts (Textbook, book), Individual work of students
- Preparation for examination
- 50 hours per semester
|
prerequisite |
---|
Knowledge |
---|
Good knowledge of analytical and physical chemistry. |
Good knowledge of analytical and physical chemistry. |
learning outcomes |
---|
Describe sampling techniques with an emphasis on the representativeness and character of the sample |
Describe sampling techniques with an emphasis on the representativeness and character of the sample |
Characterize the difference between spectral and non-spectral analytical methods |
Characterize the difference between spectral and non-spectral analytical methods |
Describe the analytical methods of AAS, AES, IR spectrometry |
Describe the analytical methods of AAS, AES, IR spectrometry |
Describe and characterize basic extraction techniques such as dynamic headspace, SPE, SPME, UAE, MAE, SFE, ASE |
Describe and characterize basic extraction techniques such as dynamic headspace, SPE, SPME, UAE, MAE, SFE, ASE |
Characterize and explain the principles of chromatographic methods such as HPLC, GC, GPC, SFC |
Characterize and explain the principles of chromatographic methods such as HPLC, GC, GPC, SFC |
teaching methods |
---|
Methods for working with texts (Textbook, book) |
Methods for working with texts (Textbook, book) |
Individual work of students |
Individual work of students |
Skills |
---|
Individual work of students |
Individual work of students |
Practice exercises |
Practice exercises |
assessment methods |
---|
Knowledge |
---|
Oral examination |
Oral examination |
Recommended literature
|
-
Inductively coupled plasma mass spectrometry handbook. 1st pub. Oxford : Blackwell ; Boca Raton, FL : CRC Press, 2005. ISBN 1-4051-0916-5.
-
Eckschlager, K., Horsák, I., Kodejš, Z. Vyhodnocování analytických výsledků a metod. 224 s. Praha, SNTL/ALFA, 1980.
-
Holzbecher, Z., Churáček, J. Analytická chemie. Praha : SNTL, 1987.
-
Churáček, J. et al. Analytická separace látek. 384 s. Praha, SNTL, 1990.
-
Kealey, D., Haines, P.J. Analytical Chemistry. Oxford, BIOS Sci. Publ., 2002.
-
Kellner, R. et al. Analytical Chemistry. Weinheim, Wiley-VCH, 1998.
-
Kinston H. M., Jassie L. Introduction to microwave sample preparation. ACS, Washington DC, 1988.
-
Kubáň, Vlastimil. Analýza potravin. Vyd. 1. V Brně : Mendelova zemědělská a lesnická univerzita, 2007. ISBN 978-80-7375-036-7.
-
Montaser A., Golightly D.W. Inductively Coupled Plasmas in Analytical Atomic Spectrometry. 2nd ed., VCH New York, 1992. ISBN 1-56081-514-0.
-
Pomeranz Y., Meloan C.E. Food Analysis - Theory and Practise, 3rd Ed. New York , 1994.
-
Skoog, D. A., Leary, J. J. Principles of Instrumental Analysis, 4th Ed., Sanders Coll. Publ. Philadelphia, 1992.
-
Skoog, D.A. et al. Fundamentals of Analytical Chemistry. Sounders College Publ., 1996, 423 pp. Philadelphia, 1996.
-
Szpunar, Joanna. Hyphenated techniques in speciation analysis. Cambridge : RSC, 2003. ISBN 0-85404-545-7.
|