330015 UE Chemical Lab Course for Nutritional Scientists (2006S)
Chemical Laboratory Course for Nutritional Scientists
Continuous assessment of course work
Labels
Vorbesprechung: DO, 2. März 2006 von 14-16 Uhr, Fakultät f. Chemie, HS1
weitere Termine: 5 Parallelkurse (MO, DI, MI, DO, FR) von 9-18 Uhr;
MO 6.3., DI 7.3., MI 8.3., DO 9.3. und FR 10.3.06
weitere Termine: 5 Parallelkurse (MO, DI, MI, DO, FR) von 9-18 Uhr;
MO 6.3., DI 7.3., MI 8.3., DO 9.3. und FR 10.3.06
Details
Language: German
Lecturers
- Friedrich Vierhapper
- Michaela Braitsch
- Wolfgang Felzmann
- Walter Franek
- Friedrich Hammerschmidt
- Otmar Hofer
- Lutz Kleemann
- Hanspeter Kählig
- Marion Kögl
- Harald Lehner
- Roman Lichtenecker
- Eberhard Lorbeer
- Harry Martin
- Jean-Luc Mieusset
- Horst Neudeck
- Wolfgang Reischl
- Wolfgang Robien
- Walther Schmid
- Peter Siengalewicz
- Gerald Wagner
- Walter Weissensteiner
Classes
Currently no class schedule is known.
Information
Aims, contents and method of the course
Assessment and permitted materials
Minimum requirements and assessment criteria
Examination topics
Reading list
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.