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Lecturer(s)
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Fišera Miroslav, doc. Ing. CSc.
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Course content
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1) Gas chromatography. Determination of lipidic and sensoric active food components. 2) Liquid and gel chromatography. Determination of nitrogenous substances, sensory active substances, dyes, vitamins and additives. 3) Electromigration methods. Determination of proteins, peptides and ions. 4) Refractive index, polarimetry. Determination of sugars, amino acids and other optically active substances. 5) Chiroptical methods - optical rotational dispersion, circular dichroism. Use for determining the configuration of molecules, determining the degree of protein denaturation. 6) Analysis of elements (combustion EA, ES, MAS, AAS, MS). Methods of mineralization of samples. 7) Molecular absorption spectrometry in UV-VIS. Determination of elements, dyes, tannins, organic acids and other phenolic substances. 8) Luminescence and fluorescence spectrometry. Determination of antioxidants and polyphenolic substances. 9) Vibrational spectrometry - IR, RAMAN. Determination and identification of foreign substances. 10) Mass spectrometry - basic principles (types of ionization [EI, ESI, APCI, MALDI], ion separation [sector, Q, TOF, IT, Orbitrap, ICR]), mass spectra obtained using EI and soft ionization techniques. Determination and identification of natural, saccharide and foreign substances. 11) Mass spectrometry - combination with separation techniques (GC-MS, LC-MS, CE-MS, IC-ICP-MS), combination of ion separators (QqQ, Q-TOF), tandem mass spectrometry. Determination and identification of trace substances. 12) 1H NMR - chemical shift of signals, number of signals, the integral intensity of signals, the multiplicity of signals. 13) NMR spectroscopy of other nuclei. 14) Quantitative NMR - experimental assumptions and use.
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Learning activities and teaching methods
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- Preparation for examination
- 50 hours per semester
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| teaching methods |
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| Knowledge |
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| Individual work of students |
| Individual work of students |
| Skills |
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| Individual work of students |
| Individual work of students |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral 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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