| 週次 |
授課內容 |
| 第1週 |
01 Preparing week: group dividing & apparatus checking
|
| 第2週 |
02 Preparation of samples
|
| 第3週 |
03 Determination of moisture and total solids
|
| 第4週 |
04 Determination of fat by the Soxhlet and Soxtec method
|
| 第5週 |
05 Determination of dietary fibre in foods with neutral detergent fibre method (1)
|
| 第6週 |
06 Determination of dietary fibre in foods with neutral detergent fibre method (2)
|
| 第7週 |
07 DNS colorimetric determination of available carbohydrate in foods
|
| 第8週 |
08 Determination of ash content
|
| 第9週 |
09 Mid-examination week, class closed 期中考週
|
| 第10週 |
10 Determination of total sulfur dioxide content using distillation method
|
| 第11週 |
11 Determination of nitrite and nitrate contents in meat product
|
| 第12週 |
12 Determination of total flavonid content in citrus peel (1)
|
| 第13週 |
13 Determination of total flavonid content in citrus peel (2)
|
| 第14週 |
14 Determination of ascorbic acid content in fruits by HPLC (Lecture and Sample preparation)
|
| 第15週 |
15 Determination of ascorbic acid content in fruits by HPLC (HPLC operation)
|
| 第16週 |
6 Terminal examination
Ϲ Lab cleaning
Ϻ Final-examination week, class closed 期末考週 |
自主學習
內容 |
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