| 26378 Analytical Technique |
| Danish title: Analyseteknik |
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Language: Danish ECTS-creditpoints: 7.5
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| Type: open university, food engineering |
| Recommended semester: 2nd semester |
| Scope and form: Class lectures and laboratory session |
| Evaluation: Approval of exercises and reports
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| Examination: Pass/fail |
| Previous course: 91327 |
| Compulsory: 26376, 91316 |
| Prerequisites: 26170 or 91315 |
| No credit points with: 91327 |
| Aim: Introduction to chromatography and spectroscopy, and to practise instrumental, quantitative analysis for use in the food industries. |
| Contents: Introduction to a number of spectroscopic methods and description of the corresponding instruments (e.g. UV / VIS, AA, IR, NMR, MS and combinations of these with separation by chromatographic methods). Flow Injection Analysis. Application of the spectroscopic methods to qualitative and quantitative analysis. Enzymatic methods. GC, HPLC, TLC. Practical use of the methods to analyse for the main food ingredients. protein, lipids and carbohydrates as well as for specific compounds. Analysis for non combustible residue and water content. |
Contact: Steffen Jacobsen, (+45) 4525 2340, stj@kemi.dtu.dk
Hans-Jesper Seidel Nielsen, building 378, (+45) 4525 5513, hans-jesper.s.nielsen@biocentrum.dtu.dk |
| Department: 026 Department of Chemistry |
| Updated: 04-05-2001 |
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