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Lecturer(s)
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Kašpárková Věra, doc. Ing. CSc.
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Srnec Adam, Ing.
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Course content
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- Lipids. Definition, classification, fundamental chemical and physical properties. - Fatty acids as components of lipids. - Fats and oils. Physical and chemical characteristics. - Oils and fats for cosmetics. - Crude oils, sources, methods of extraction. - Oil refining. - Hydrogenation of oils. Principle, catalysts, basic equipment. - Interesterification. Types of interesterifications, use of interesterified fats. - Vegetable and animal waxes. Composition, properties and use. - Synthetic esters of lipid nature. - Heterolipids, classification, composition and properties. - Phospholipids. - Lipids in the skin. Barrier lipids. - Utilization of lipids.
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Learning activities and teaching methods
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Lecturing, Monologic (Exposition, lecture, briefing), Simple experiments, Practice exercises
- Home preparation for classes
- 30 hours per semester
- Preparation for examination
- 90 hours per semester
- Preparation for examination
- 180 hours per semester
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| prerequisite |
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| Knowledge |
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| Basic knowledge of inorganic and organic chemistry and biochemistry. |
| Basic knowledge of inorganic and organic chemistry and biochemistry. |
| learning outcomes |
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| to classify fatty acids and describe their properties |
| to classify and characterize lipids and describe their properties |
| to classify and characterize lipids and describe their properties |
| to classify fatty acids and describe their properties |
| to characterize homolipids (acylglycerols, waxes), their composition, properties and use |
| to characterize homolipids (acylglycerols, waxes), their composition, properties and use |
| to explain the manufacturing proces and modifications of fats/oils |
| to explain the manufacturing proces and modifications of fats/oils |
| to characterize heterolipids including skin lipids |
| to characterize heterolipids including skin lipids |
| Skills |
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| to determine fat values and explain their meaning |
| to determine fat values and explain their meaning |
| to evaluate measurements of the melting point and solidification curve of fats |
| to evaluate measurements of the melting point and solidification curve of fats |
| to conduct and evaluate the analysis of the lipid mixture using TLC |
| to conduct and evaluate the analysis of the lipid mixture using TLC |
| to determine the amount of unsaponifiable substances in the fat |
| to determine the amount of unsaponifiable substances in the fat |
| to explain the course of oil oxidation |
| to explain the course of oil oxidation |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Lecturing |
| Lecturing |
| Monologic (Exposition, lecture, briefing) |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
|---|
| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Written examination |
| Analysis of the student's performance |
| Analysis of the student's performance |
| 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) |
| Written examination |
| Oral examination |
| Oral examination |
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Recommended literature
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e-learningové texty http://kosmetika.ft.utb.cz.
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FÖRSTER, T. Cosmetic Lipids and the Skin Barrier. Marcel Dekker, Inc., New York, 2002. ISBN 0-8247-0664-1.
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GUNSTONE, F.D. The Chemistry of Oils and Fats. Blackwell Publishing Ltd, 2004. ISBN 1-4051-1626-9.
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KADLEC, P. a kol. Přehled tradičních potravinářských výrob: technologie potravin, vyd. 1.. Ostrava: Key Publishing, 2012. ISBN 9788074181450.
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KARLESKIND, A. (Ed.). Oil and Fats Manual, Vol. I, II. Paris : TecDoc, 1996.
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KARLESKIND, A. Oils and Fats Manual: A Comprehensive Treatise. Properties, Production, Applications, vol. 1.2. Paris: Technique et documentation, 1996. ISBN 2743000872.
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LAWSONJ, H. Food Oils and fats. New York : Chapmann and Hall, 1995.
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Pokorný, J. Technologie tuků. SNTL Praha.
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Velíšek, Jan. Chemie potravin 1. Vyd. 2. uprav. Tábor : OSSIS, 2002. ISBN 8086659003.
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