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91327 Analytical Techniquie
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Danish title: Analyseteknik
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Language: Danish
Credit points: 7.5 |
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| Type: | Open University
Language: Danish |
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Prerequisite: 91315
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Recommended semester: 2nd semester
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Scope and form: Class lectures and laboratory session
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Examination: Approval of exercises. (Pass/fail)
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| Contact person: | Hans-Jesper Seidel Nielsen, Building 378, Tel. +45 4525 5513, email ifakhsn@pop.dtu.dk
Steffen Jacobsen, bygn. 375, tlf. 45255423, email ifaksj@pop.dtu.dk |
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Department: Department of Applied Chemistry
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Aim: Introduction to chromatography and spectroscopy, and to practise instrimental, quantitative analysis for use in the food industries.
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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.
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