Lecturer(s)
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Kuřitka Ivo, prof. Ing. et Ing. Ph.D. et Ph.D.
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Course content
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- 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).
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Learning activities and teaching methods
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Methods for working with texts (Textbook, book), Individual work of students
- Preparation for examination
- 50 hours per semester
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prerequisite |
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Knowledge |
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Good knowledge of analytical and physical chemistry. |
Good knowledge of analytical and physical chemistry. |
learning outcomes |
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The student has knowledge about methods of instrumental chemical analysis. |
The student has knowledge about methods of instrumental chemical analysis. |
He/she is well informed in their applicability for particular type of analyzed materials and correct interpretation of data in laboratories active in evaluation of quality and safety of foods and in other institutions. |
He/she is well informed in their applicability for particular type of analyzed materials and correct interpretation of data in laboratories active in evaluation of quality and safety of foods and in other institutions. |
teaching methods |
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Methods for working with texts (Textbook, book) |
Methods for working with texts (Textbook, book) |
Individual work of students |
Individual work of students |
Skills |
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Individual work of students |
Individual work of students |
Practice exercises |
Practice exercises |
assessment methods |
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Knowledge |
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Oral examination |
Oral examination |
Recommended literature
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Inductively coupled plasma mass spectrometry handbook. 1st pub. Oxford : Blackwell ; Boca Raton, FL : CRC Press, 2005. ISBN 1-4051-0916-5.
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Eckschlager, K., Horsák, I., Kodejš, Z. Vyhodnocování analytických výsledků a metod. 224 s. Praha, SNTL/ALFA, 1980.
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Holzbecher, Z., Churáček, J. Analytická chemie. Praha : SNTL, 1987.
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Churáček, J. et al. Analytická separace látek. 384 s. Praha, SNTL, 1990.
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Kealey, D., Haines, P.J. Analytical Chemistry. Oxford, BIOS Sci. Publ., 2002.
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Kellner, R. et al. Analytical Chemistry. Weinheim, Wiley-VCH, 1998.
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Kinston H. M., Jassie L. Introduction to microwave sample preparation. ACS, Washington DC, 1988.
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Kubáň, Vlastimil. Analýza potravin. Vyd. 1. V Brně : Mendelova zemědělská a lesnická univerzita, 2007. ISBN 978-80-7375-036-7.
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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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Pomeranz Y., Meloan C.E. Food Analysis - Theory and Practise, 3rd Ed. New York , 1994.
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Skoog, D. A., Leary, J. J. Principles of Instrumental Analysis, 4th Ed., Sanders Coll. Publ. Philadelphia, 1992.
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Skoog, D.A. et al. Fundamentals of Analytical Chemistry. Sounders College Publ., 1996, 423 pp. Philadelphia, 1996.
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Szpunar, Joanna. Hyphenated techniques in speciation analysis. Cambridge : RSC, 2003. ISBN 0-85404-545-7.
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