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Lecturer(s)
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Žižlavská Adéla, Ing. Ph.D.
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Prucek Robert, doc. RNDr. Ph.D.
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Berka Karel, prof. RNDr. Ph.D.
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Bužková Aneta, Mgr.
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Salomon Jan, Mgr.
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Course content
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- Spectrophotometric determination of the composition of complexes - Argentometric titration with visual and potentiometric indication - Identification of plastics - Determination of the amount of micro and macro elements in food supplements using the FA-AAS method - Spectrophotometric determination of two substances side by side - Determination of preservatives using HPLC - Determination of starch and gluten in flour - Determination of the amount of methanol in the distillate using Raman spectroscopy - Iodometric determination of vitamin C in food supplements - Determination of fluoride using F-ISE - Spectrophotometric determination of proteins using biuret reagent
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Learning activities and teaching methods
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Laboratory Work
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Learning outcomes
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The aim of this course is to practise selected basic chemical analyses and become familiar with basic instrumental methods using practical tasks.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Student performance
100% participation in the exercise. Completion of all assigned tasks and subsequent preparation of individual protocols.
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Recommended literature
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Ferraro, J. R., Nakamoto, K., Brown, Ch. W. (2003). Introductory to Raman Spectroscopy. Elsevier.
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Linne, M. A. (2002). Spectroscopic Measurement: An Introduction to the Fundamentals. Elsevier.
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McNair, H. M., Miller, J. M. (2008). Basic Gas Chromatography, Second Edition. Wiley.
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Tkachenko, N. V. (2006). Optical Spectroscopy: Methods and Instrumentation. Elsevier.
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