Course: Optimization of Separation Processes

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Course title Optimization of Separation Processes
Course code KALCH/C534
Organizational form of instruction Lecture
Level of course Master
Year of study 2
Semester Winter
Number of ECTS credits 2
Language of instruction Czech
Status of course Compulsory-optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Jandera Pavel, prof. Ing. DrSc.
  • Fischer Jan, doc. Ing. CSc.
Course content
Basic criterions of optimization of separation - quality of separation, sensitivity, amount of samples, time required for separation - and their influence on selection of optimization approach. Overview of working parameters determining quality of separation. Quality of separation evaluation criterions and their measurement - resolution, Kaiser separation criterion, peak capacity, chromatographic optimization function. Influence of sample composition structure on separation, its characterisation and prediction. Basic optimization strategies. Empiric and systematic approach to optimization of separation. One-parametric optimization of separation conditions. Window diagram method. Predictive methods of retention and separation selectivity optimization. Simultaneous multiparametric optimization - sequention and simultaneous strategy. Simplex method. Overlap resolution mapping method. Calculation of simultaneous optimization. Optimization of separation performance in gas and high-performance liquid chromatography with emphasis on time and pressure. Optimization of column dimensions, bed composition and mobile phase flow. Optimization of temperature of separation. Optimization of temperature gradient and gradient elution in chromatography. Multidimensional separation techniques. Optimization of separation conditions in capillary electrophoresis and micellar electrokinetic chromatography. Trace analysis - influence of working conditions in chromatography and electrophoresis on sensitivity and limit of detection and quantification, their optimization. Selectivity and sensitivity of detection and their optimization. Miniaturised separation systems - influence of miniaturisation on quality of separation, applications and instrumental limitations. Comparison of advantages and disadvantages of capillary chromatography, capillary electrophoresis and electrochromatography. Expert systems for optimization of chromatographic separations. Overview of commercial systems for automatic optimization of separation processes.

Learning activities and teaching methods
Monologic (reading, lecture, briefing)
Learning outcomes
The aim of the course is to obtain an overview of basic approaches and relevant knowledge of optimization of the analytical separation techniques. The use of basic knowledge in the field of chromatographic separation and electromigration analytical techniques for the design of the working conditions for the solution of individual separation problems and their systematic optimization is emphasised.
Graduate of the course is able to design the optimal separation conditions for the analysis of specific samples.
Prerequisites
Course of Analytical separation methods.

Assessment methods and criteria
Home assignment evaluation

Seminar project, written examination.
Recommended literature
  • Churáček J. a kol. Analytická separace látek, 1990, SNTL Praha..
  • Churáček J. a kol. Nové trendy v teorii a instrumentaci vybraných analytických metod. Praha, 1993.
  • Schoenmakers P.J. Optimization of Chromatographic Selectivity, 1986, Elsevier, Amsterdam.
  • Snyder L. R. a kol. Practical HPLC method development. New York, 1997.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester
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: Winter
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: Winter
Faculty: Faculty of Chemical Technology Study plan (Version): Analytical Chemistry (2013) Category: Chemistry courses 2 Recommended year of study:2, Recommended semester: Winter
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: Winter
Faculty: Faculty of Chemical Technology Study plan (Version): Analytical Chemistry (2015) Category: Chemistry courses 2 Recommended year of study:2, Recommended semester: Winter
Faculty: Faculty of Chemical Technology Study plan (Version): Analytical Chemistry (2016) Category: Chemistry courses 2 Recommended year of study:2, Recommended semester: Winter