To understand the basic principles of analytical chemistry. To get acquainted with the principles and applications of important routine methods of instrumental food analysis (UV/VIS, IR, AAS, GC, HPLC).
Lernziel
To understand the basic principles of analytical chemistry. To get acquainted with the principles and applications of important routine methods of instrumental food analysis (UV/VIS, IR, AAS, GC, HPLC).
Inhalt
Fundamentals: Chemical concentrations. The analytical process (sampling, sample preparation, calibration, measurement, statistical evaluation of analytical results). Errors in quantitative analysis. Important parameters of an analytical procedure (accuracy, precision, limit of detection, sensitivity, specificity/selectivity).
Methods: Optical spectroscopy (basic principles, UV/VIS, IR, and atomic absorption spectroscopy). Chromatography (GC, HPLC).
Literatur
Food Analysis - Fourth Edition, edited by S. Suzanne Nielson; 2010; Springer, Selected sections.
Leistungskontrolle
Information zur Leistungskontrolle (gültig bis die Lerneinheit neu gelesen wird)
Leistungskontrolle als Semesterkurs