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Lecturer(s)
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Rouchal Michal, doc. Ing. Ph.D.
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Prucková Zdeňka, Ing. Ph.D.
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Course content
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1. Parabens 01 - synthesis of a selected paraben derivative and proof of the presence of 4-hydroxybenzoate. 2. Parabens 02 - verification of the purity of the prepared paraben (GC-MS, GC-FID, HPLC-UV/Vis) and interpretation of obtained data. 3. Parabens 03 - complete structural characterization of prepared paraben (NMR, MS, IR) and interpretation of obtained data. 4. Isolation and determination of sucralose in the artificial sweetener 01 - extraction and acetylation of sucralose. 5. Isolation and determination of sucralose in the artificial sweetener 02 - purification of acetylated sucralose using column chromatography, structure confirmation (NMR, MS, IR) and interpretation of obtained data. 6. Dulcin 01 - synthesis 4-ethoxyphenylurea using both conventional and microwave-assisted synthesis. 7. Dulcin 02 - purity verification, complete structural characterization (NMR, MS, IR) and interpretation of obtained data.
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Learning activities and teaching methods
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- Preparation for course credit
- 60 hours per semester
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| learning outcomes |
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| Knowledge |
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| characterize the basic groups of additives used in the food industry |
| characterize the basic groups of additives used in the food industry |
| decide on the appropriateness of using the appropriate analytical method (GC-MS, HPLC-MS, IR, NMR) for the determination of the selected additive in a specific matrix |
| decide on the appropriateness of using the appropriate analytical method (GC-MS, HPLC-MS, IR, NMR) for the determination of the selected additive in a specific matrix |
| Skills |
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| design and carry out the synthesis of a selected type of food additive |
| design and carry out the synthesis of a selected type of food additive |
| verify the purity of the selected type of food additive using gas chromatography |
| verify the purity of the selected type of food additive using gas chromatography |
| propose the structure of a selected type of food additive using infrared spectrometry |
| propose the structure of a selected type of food additive using infrared spectrometry |
| propose the structure of a selected type of food additive using mass spectrometry |
| propose the structure of a selected type of food additive using mass spectrometry |
| verify the structure and/or the purity of a selected type of food additive using nuclear magnetic resonance |
| verify the structure and/or the purity of a selected type of food additive using nuclear magnetic resonance |
| determine the presence of the selected type of food additive in the assigned matrix |
| determine the presence of the selected type of food additive in the assigned matrix |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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HOFFMANN, E., STROOBANT, V. Mass Spectometry: Principles and Applications. 3rd Ed. John Willey & Sons, 2007. ISBN 13 978-0470033111.
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Milata V. et al. Spektrálne metódy v chémii. Bratislava, STU, 2004. ISBN 80-227-2049-6.
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ROBINSON, J.W. Undergraduate Instrumental Analysis. 7th Ed. Boca Raton: CRC Press, 2014. ISBN 978-1-4200-6135-2.
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VITHA, M.F. Chromatography: Principles and Instrumentation. 1st Ed.. John Willey & Sons, 2016. ISBN 978-1119270881.
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ZÁRUBA, K. Analytická chemie. Díl 2.. Praha: VŠCHT, 2016. ISBN 978-80-7080-951-8.
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ZÁRUBA, K. Analytická chemie. Praha: VŠCHT Praha, 2016. ISBN 978-80-7080-950-1.
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