330015 UE Chemical Lab Course for Nutritional Scientists (2005W)
Chemical Laboratory Course for Nutritional Scientists
Continuous assessment of course work
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Vorbesprechung: 03.10.2005, 14.-16.00 Uhr, HS I der Chemischen Institute
Vorbesprechung: 03.10.2005, 14.-16.00 Uhr, HS I der Chemischen Institute
Details
Language: German
Lecturers
- Friedrich Vierhapper
- Valentin Enev
- Wolfgang Felzmann
- Walter Franek
- Friedrich Hammerschmidt
- Otmar Hofer
- Lutz Kleemann
- Daniel Krois
- Hanspeter Kählig
- Marion Kögl
- Harald Lehner
- Eberhard Lorbeer
- Jean-Luc Mieusset
- Horst Neudeck
- Wolfgang Reischl
- Wolfgang Robien
- Walther Schmid
- Peter Siengalewicz
- Walter Weissensteiner
Classes
Currently no class schedule is known.
Information
Aims, contents and method of the course
Assessment and permitted materials
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Association in the course directory
Last modified: Fr 31.08.2018 08:57
Introduction to the lab bench equipment. Law of mass action. Acids and bases. Volumetric determinations. Buffer systems. Red-Ox reactions. Gas volumetry. Ion selective electrodes. Qualitative organic analysis: hetero elements, functional grops, preparation of derivatives, determination of boiling points, refractory indices and melting points.
Spectroscopy : 1. Infrared spectroscopy; 2. Nuclear magnetic resonance spectroscopy.
Preparative organic chemistry: Synthesis of nitromethane. Chromatography: 1. Gas chromatography Distillation.
Chemistry of natural products: Carbohydrates. Amino acids, peptides and proteins.
Chromatography: 2. Thin layer chromatography. 3. Ion exchange. Chemistry of natural products: Isolation of leaf pigments.
Chromatography: 4. Column chromatography.
Spectroscopy : 3. Ultraviolet and visible light spectroscopy; 4. Mass spectroscopy.
Chemistry of natural products: Isolation of fats and of flavoring components from nutmeg.