| Course title | Laboratory of Food Biochemistry |
|---|---|
| Course code | KBBV/C537 |
| Organizational form of instruction | Lesson |
| Level of course | Bachelor |
| Year of study | not specified |
| Semester | Summer |
| Number of ECTS credits | 4 |
| Language of instruction | Czech |
| Status of course | Compulsory |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
|---|
|
| Course content |
|
Safety in laboratory of biochemistry, buffer preparation, pH measurement Pipet test - micropipets, spectrofotometric evaluation of precise of pipeting Preparation of symplex for analysis - homogenization, precipitation of biopolymers, centrifugation, ultrafiltration, dialysis Separation of aminoacids by konec chromatography - analysis of food samples Gel permeation chromatograpghy of proteins on Sephadex G-150 SDS-PAGE - separation of food proteins, denzitometric evaluation Determination of protein concentration - BCA, Biuret assay, Lowry assay, Bradford assay , determination of protein purity Enzymes - degradation of amyl by amylase Enzymy - determination of KM of selected enzymes Lipidy - determination of cholesterol in oils written test
|
| Learning activities and teaching methods |
| Laboratory work |
| Learning outcomes |
|
The main aim of laboratory practises is to try basic biochemistry methods. Methods are focused on analysis of foods.
Student will be able to work in biochemical laboratories. |
| Prerequisites |
|
Knowledge of basic analytical methods.
|
| Assessment methods and criteria |
|
Written examination
written test |
| Recommended literature |
|
| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester | |
|---|---|---|---|---|
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2016) | Category: Food industry and food industry chemistry | 2 | Recommended year of study:2, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2013) | Category: Food industry and food industry chemistry | 2 | Recommended year of study:2, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2014) | Category: Food industry and food industry chemistry | 2 | Recommended year of study:2, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2015) | Category: Food industry and food industry chemistry | 2 | Recommended year of study:2, Recommended semester: Summer |