Weeks | Topics |
1 |
INTRODUCTION TO COURSE
|
2 |
CLASSIFICATION OF CHROMATOGRAPHIC METHODS AND GENERAL PRINCIPLES
|
3 |
HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC):INSTRUMENTATION, COLUMNS, DETECTORS, METHODS FOR SEPARATION IN THE COLUMNS
|
4 |
HPLC IN FOOD ANALYSES
|
5 |
GAS CHROMATOGRAPHY (GC): COLUMNS, DETECTORS, GC IN FOOD ANALYSES
|
6 |
OTHER CHROMATOGRAPHIC METHODS
|
7 |
ELECTROPHORESIS
|
8 |
SPECTROSCOPY: ELECTROMAGNETIC WAVES AND THEIR INTERACTION WITH MATTER
|
9 |
SPECTROSCOPY: ATOMIC AND MOLECULAR ABSORPTIONS, BEER-LAMBERT LAW
|
10 |
SPECTROSCOPY: INSTRUMENTATION OF UV-VISIBLE SPECTROPHOTOMETER
|
11 |
ATOMIC ABSORPTION SPECTROPHOTOMETER
|
12 |
OTHER SPECTROPHOTOMETRIC METHODS
|
13 |
DEFINION OF POTANTIOMETRY AND ELECTRODES
|
14 |
POTANTIOMETRIC TITRATIONS
|