Study programmes / C-FT Chemistry and Food Technology / Chemical Instrumental and Analytical Methods
Course code:CIAM
Course title in language of instruction:Chemické instrumentální analytické metody
Course title in Czech:Chemické instrumentální analytické metody
Course title in English:Chemical Instrumental and Analytical Methods
Mode of completion and number of credits:Exam (6 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master continuing
Semester:WS 2019/2020 - FA
Name of lecturer:prof. RNDr. Bořivoj Klejdus, Ph.D. (examiner, instructor, lecturer, supervisor)
Aims of the course:The aim of the course is to acquaint students with principles of modern analytical methods and instrumentation. Students are also acquainted with the practical analytical applications.
Course contents:
1.Introduction to instrumental methods (allowance 2/0)
a.The distribution of instrumental methods
b.The use of qualitative and quantitative

2.Atomic absorption spectrophotometry (allowance 2/0)
a.The principle of the method
b.The resonance lines
c.The spectrum
e.Analytical use
f.Atomic fluorescence spectrophotometry

3.Optical methods (allowance 2/0)
a.The interaction of matter and radiation
b.The distribution of optical methods, their possibilities
c.The foundations of luminescence analysis
d.The use of optical methods in practice

4.Spectrophotometry in the UV / VIS region (allowance 2/4)
a.The types of electron transitions
b.The absorption of organic compounds
c.The absorption spectrum
d.The absorption band
e.The design of spectrophotometers (dual)
f.The use of analytical methods

5.Spectrophotometry in the infrared region (allowance 2/0)
a.The types of vibrations, the characteristic vibrations of groups
b.The absorption spectra, absorption bands
c.Instrumentation equipment
d.Methods of measurement
e.The analytical use - interpretation of spectra
f.Structures identification of organic compounds

6.Nuclear magnetic resonance (allowance 2/0)
a.The NMR spectrum
b.The use of NMR analysis

7.Mass spectrometry (allowance 2/0)
a.The mass spectrum
b.Analytical use
c.Construction equipment

8.Electroanalytical methods (allowance 4/8)
a.The principles and classification
b.Potentiometers (principle, the instrument layout, choice of electrode system, ion-selective electrodes, potentiometric titration and evaluation, analytical use)
c.Conductimetry (principle, conductometric titration)

9.Electromigration methods (allowance 2/6)
a.The electrophoretic mobility
b.The principles of separation
c.Chip electrophoresis, instrumentation, analytical use
d.Capillary isotachophoresis

10.Separation Methods (allowance 2/0)
a.The division according to the principle of separation
b.Chromatographic methods and their distribution
c.Gas chromatography, instrumentation, analytical use

11.Liquid chromatography (allowance 4/8) the column and planar arrangement
b.The high performance liquid chromatography (HPLC)
c.The thin-layer chromatography (TLC, HPTLC)
d.The paper chromatography
e.The analytical instrumentation design and use

12.Automation (allowance 2/2)
a.The automation of analytical procedures
c.The types and uses analyzers

Learning outcomes and competences:
Generic competences:
-ability to analyse and synthesize
-ability to apply knowledge
-ability to make decisions
-ability to work independently
-capacity to learn
-professional knowledge
-skilled at utilizing and processing information
-work in team

Specific competences:
-Extending the practical experience and gaining good laboratory habits when working with instrumentation
-Fundamentals of analytical data processing and the creation of laboratory documentation
-Mastering the principles of good laboratory practice
-The enlargement of practical experiences of the good habits on the work with instruments
-Theoretical knowledge of instrumental methods used for analysis of food and agriculture products
-Theoretical knowledge of instrumental methods used for the analysis of food and agricultural products

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Test.
 The condition of participation in the test is to obtain credit from the laboratory exercises. For the award of credit is required to participate in all laboratory exercises and successful completion of inspection tests.
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     practice28 h
     preparation for exam112 h
Total168 h

Basic reading list
  • KLOUDA, P. Moderní analytické metody. 2nd ed. Ostrava: Pavel Klouda, 2003. 132 p. ISBN 80-86369-07-2.
  • RAUCH, P. -- KRÁLOVÁ, B. -- FUKAL, L. Bioanalytická chemie. Praha: VŠCHT, 2007. 254 p. ISBN 80-7080-449-1.
Recommended reading list
  • OPEKAR , F. -- BAREK , J. -- ŠTULÍK , K. Elektroanalytická chemie. Praha : Karolinum , 2005.
  • ČŮTA, F. -- POPL, M. Instrumentální analýza. Praha: SNTL, 1986. 296 p.
  • SOMMER , L. Teoretické základy analytické chemie I., II., III. Brno: VUT , 1995.
  • KOLEKTIV, A. -- ŠTULÍK , K. Analytické separační metody. Praha : Karolinum , 2004.