Course: Instrumental methods in the analysis of food

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Course title Instrumental methods in the analysis of food
Course code TUCH/TZIME
Organizational form of instruction Lecture
Level of course Bachelor
Year of study not specified
Semester Summer
Number of ECTS credits 0
Language of instruction Czech
Status of course Compulsory-optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Šenkárová Lenka, Ing. Ph.D.
Course content
1. Gas chromatography (GC) - principle, instrumentation, detectors, applications. Basic concepts of analytical chemistry - accuracy, precision, limit of detection, reproducibility. 2. Liquid chromatography (LC) - principle, instrumentation, detectors, applications. Basic concepts of analytical chemistry - analyte, blank, matrix, sensitivity. 3. Atomic absorption spectrometry (AAS) - principle, instrumentation, application. Preparation of solid samples, extraction. 4. Atomic emission spectrometry (AES) - principle, instrumentation, application. Calibration, calibration curves, standard allowance. 5. Polarography, voltammetry - principle, instrumentation, application. Sampling - sample, types of samples. Preparation of samples for analysis. 6. Electromigration methods - CZE, CE, ITP, isoelectric focusing - principle, application. 7. Atomic fluorescence spectrometry (AFS) and X-ray fluorescence analysis (XRF) - principle, instrumentation, applications. Data processing - rounding of results, arithmetic mean, median, estimate of standard deviation, range, dispersion, errors of analytical results. 8. Mass spectrometry (MS) - principle, ionization techniques, combination of MS and separation techniques (GC and LC). Nephelometry, turbidimetry - principle, instrumentation, application. 9. Mass spectrometry (MS) - types of mass analyzers, detectors, MS applications. Conductometry - principle, instrumentation, application. 10. Nuclear magnetic resonance (NMR) - principle, instrumentation, application, chemical shift, interaction constant. Refractometry, polarimetry - principle, instrumentation, application. 11. Infrared and Raman spectrometry - principle, instrumentation, application. Collection and processing of solid samples - decomposition (dry and wet method). 12. UV/VIS spectrometry - principle, instrumentation, applications, Bouger-Lambert-Beer law. Coulometry - principle, instrumentation, application. 13. Potentiometry - principle of measurement, division of electrodes and their use (electrodes of type I, type II, ion-selective - specific cases), direct potentiometry, potentiometric titrations 14. Fluorescence spectrometry - principle, instrumentation, application. Interferometry - principle, instrumentation, application. 15. Surface chromatography - planar. Chromatographic curves - principle, division, basic concepts (mobile phase, stationary phase), basic retention characteristics, van Deemter curve.

Learning activities and teaching methods
  • Preparation for examination - 50 hours per semester
teaching methods
Knowledge
Individual work of students
Individual work of students
Skills
Individual work of students
Individual work of students
assessment methods
Knowledge
Oral examination
Oral examination
Grade (Using a grade system)
Grade (Using a grade system)
Recommended literature
  • Rubinson, K. A., Rubinson, J. F. Contemporary instrumental analysis. Upper Saddle River : Prentice Hall, 2000. ISBN 0137907265.
  • SKOOG, D. Fundamentals of analytical chemistry, 9th ed.. Belmont: Brooks/Cole Cengage Learning, 2014. ISBN 978-0-495-55828-6.
  • Willard, H. H. Instrumental methods of analysis. Belmont : Wadsworth Publishing, 1988. ISBN 0534081428.
  • ZÁRUBA, K. Analytická chemie. Praha: VŠCHT Praha, 2016. ISBN 978-80-7080-950-1.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester