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