Study programmes / C-HE Horticultural Engineering / Analytical Laboratory
Course code:ANL
Course title in language of instruction:Analytické laboratoře
Course title in Czech:Analytické laboratoře
Course title in English:Analytical Laboratory
Mode of completion and number of credits:Fulfillment of requirements (2 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 0/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:bachelor; master
Semester:WS 2019/2020 - FH
Name of lecturer:Ing. Pavel Híc, Ph.D. (instructor)
Ing. Michal Kumšta (examiner, instructor)
Ing. Petra Mateiciucová, Ph.D., DiS. (instructor)
doc. Ing. Jiří Sochor, Ph.D. (supervisor)
Prerequisites:none
 
Aims of the course:Students are familiar with the basics of instrumental analytical techniques and their applications in the analysis of wine.
Course contents:
1.Determination of alcohol - comparison of methods (allowance 0/7)
 
a.Distillation determination
b.Ebullioscopy

2.Spectrophotometry;
This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122
(allowance 0/7)
 
a.Determination of anthocyanins and polyphenols
b.Determination of antioxidants

3.Gas chromatography;
This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122
(allowance 0/7)
 
a.Determination of volatile compounds in wine

4.Liquid Chromatography - HPLC;
This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122
(allowance 0/7)
 
a.Determination of phenolic compounds

Learning outcomes and competences:
Generic competences:
 
-ability to analyse and synthesize
-ability to comment on performance of others and to self-reflect
-ability to communicate with professionals in different field of study
-ability to solve problems
-ability to work independently
-basic computing skills
-capacity to adapt to new situations
-general knowledge
-science and research skills
-skilled at utilizing and processing information
-work in team

Specific competences:
 
-Application skills of professional knowledge.
-Competence to carry out engineering calculations
-Knowledge of principles of fermentative technology.
-To learn theoretical and practical consideration about the current analytical proceduress

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:For successful completion of the course, the student must demonstrate knowledge of the topics discussed in lectures/exercises. The presence must be 80%.
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     laboratory work28 h
Self-study
     preparation for exam28 h
Total56 h

Basic reading list
  • HOLZBECHER, Z. et al. Analytická chemie. 1st ed. Praha: SNTL - Nakladatelství technické literatury, 1987. 663 p.
  • BALÍK, J. Vinařství: návody do laboratorních cvičení. 3rd ed. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 2006. 96 p. ISBN 80-7157-933-5.
  • JANČÁŘOVÁ, I. -- JANČÁŘ, L. Analytická chemie. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 2003. 195 p. ISBN 80-7157-647-6.