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Lecturer(s)
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Hájek Tomáš, Ing. Ph.D.
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Bajer Tomáš, doc. Ing. Ph.D.
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Adam Martin, doc. Ing. Ph.D.
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Sýs Milan, Ing. Ph.D.
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Course content
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Introduction, safety of work in the laboratory. Completion of prescribed tasks No. 1-12 (student rotation on individual tasks): Task 1 Honey - determination of proline in honey by spectrophotometry, acidity by alkalimetry, water by refractometry, and conductivity. Task 2 Oils and fats and oils - determination of selected fat numbers (acidity, saponification, peroxide, p-anisidine, and ester numbers), total oxidation value, and extractive determination of fat content. Task 3 Mustard - determinination of sugar, salt and dry matter contents. Task 4 Instant beverages - determination of L-ascorbic acid iodometrically and bromatometrically, determination of the total acidity. Task 5 Fruit juices - determination of pH and titration acidity, determination of proline content, formalin number, relative density, and content of refractometric dry matter. Task 6 Cereals - determination of reducing sugars iodometrically and gravimetrically, determination of dry matter content. Task 7 Milk - determination of carbohydrates in dried milk, polarimetric determination of lactose, titration acidity, and calcium content. Task 8 Meat products - determination of total and pure proteins by Kjeldahl method, Non-Protein Nitrogen and residual nitrites. Task 9 Beer - determination of mass fraction of alcohol by distillation method, actual and conventional extracts, and nitrates in beer spectrophotometrically. Task 10 Hop and beer - determination of the conductometric value of hops, spectrophotometric determination of alpha- and beta-bitter acids in hops, determination of beer bitterness and determination of iso-alpha- and alpha-bitter acids in beer. Task 11 Dairy products - determination of dry matter, fat and sodium chloride content in chees. Task 12 Wine - determination of the total content of phenolic substances, antioxidant capacity by the DPPH radical method, total acidity, and tartaric acid.
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Learning activities and teaching methods
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Laboratory work
- Practical training
- 65 hours per semester
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Learning outcomes
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The aim of this course is to acquaint students with modern laboratory methods of analysis of natural substances. This laboratory practice is focused on the determination of various natural substances together with methods of analytical results evaluation. The special attention is dedicated to the experimental skills improvement of the students.
This subject is practical amendment to the "Food analysis". After finishing students are able to theoretically and practically apply various analytical methods for real analyses. Obtained experiences could by utilized for the bachelor thesis creation.
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Prerequisites
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Knowledge of analytical and physical chemistry at the level of a bachelor's degree.
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Assessment methods and criteria
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Written examination, Student performance assessment
Completion of all required laboratory tasks. At least 50% marks for the final written examination.
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Recommended literature
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Adam M., Bajer T., Hájek T., Sýs M.. Laboratoř analýzy potravin, elektronická verze návodů v aplikaci IS/STAG.. Pardubice: Univerzita Pardubice, 2022.
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Bartoš, Martin. Laboratorní cvičení z Analytické chemie I. Pardubice: Univerzita Pardubice, 2014. ISBN 978-80-7395-822-0.
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Davídek J. a kol. Laboratorní příručka analýzy potravin, 1981, SNTL Praha..
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Kolektiv autorů. Tištěné návody k jednotlivým laboratorním úlohám, k dispozici v laboratoři.. Pardubice: Univerzita Pardubice, 2022.
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Velíšek, Jan. Chemie potravin. Tábor: OSSIS, 2009. ISBN 978-80-86659-17-6.
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