Course Title: Perform basic tests
Part B: Course Detail
Teaching Period: Term1 2011
Course Code: ONPS5237C
Course Title: Perform basic tests
School: 155T Vocational Health and Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact: Judi McCann
Course Contact Phone: +61 3 9925 8366
Course Contact Email: Judith.mccann@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Nominal Hours: 60
Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.
Pre-requisites and Co-requisites
VBP036 - Apply chemistry knowledge and laboratory practices in the workplace
Course Description
This unit of competency covers the ability to perform tests using standard methods and with access to readily available advice. Personnel are required to demonstrate close attention to the accuracy and precision of measurements and the data obtained. In general, they do not calibrate equipment and make only limited adjustments to the controls. The unit of competency does not cover interpretation or analysis of results or troubleshooting equipment problems.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
PMLTEST300B Perform basic tests |
Element: |
1. Check equipment before use |
Performance Criteria: |
1.1 Review test request to identify samples to be tested, test method and equipment involved |
Element: |
2. Interpret test requirements |
Performance Criteria: |
2.1 Record sample description, compare with specification, record and report discrepancies |
Element: |
3. Maintain a safe work environment |
Performance Criteria: |
3.1 Set up test equipment in accordance with test method |
Element: |
4. Perform tests on samples |
Performance Criteria: |
4.1 Identify, prepare and weigh or measure sample and standards to be tested |
Element: |
5. Prepare sample |
Performance Criteria: |
5.1 Use established safe work practices and personal protective equipment to ensure personal safety and that of other laboratory |
Learning Outcomes
These are outlined in the competencies
Details of Learning Activities
Students will study and develop basic skills in communicating ideas, collecting, planning, analysing and organising information obtained from theory (lectures , tutorials including on-line sessions) and laboratory sessions. Concepts will be explored by students through a range of basic tests and measuremets in the laboratory.
Teaching Schedule
Weekly Schedule- Semester 1, 2011
Week beginning & Topic Covered | Theory (2 hour) |
Practical / Theory (2 hour) |
Assessment and Tutorial tasks |
Week 1 7th Feb Topic1 Course Introduction |
Course introduction and overview Laboratory safety discussion |
View DVD of Lab safety Review MSDS |
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Week 2 14th February Topic 2 Photometry and Standard Operating Procedures |
Introduction to Colorimetry and Spectrophotometry and Standard operating procedures for use (Beer –Lambert Law) |
Prac, Assignment 1 Introduction to Spectrophotometry |
Task 1 – This practical demonstration to be answered and stapled to Log book |
Week 3 21stFebruary Topic 3 Standard Operating Procedures (SOPs) |
Analytical Methods and Calibration.
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Analytical Methods and Calibration. Process of setting up a procedure with respect to an instrument (spectrophotometer |
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Week 4 28thFebruary Topic 4 Standards & Calibration |
Discuss standards and calibration as it applies to different laboratory procedures (i) Calibration or analytical method |
Practical Experiment. 1
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Task 2 – The standard curve is to be plotted and unknown concentrations calculated from graph and results noted in Log book. (The graph should be stapled to the Log book) |
Week 5 7h March Topic 5 Types of Sample and Preparation |
Discuss the kind of sample:
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Week 6 14th March Topic 6 Sampling and removal of Organic Components |
Mineral Determination in Foodstuff (i) Ash determination (ii) Acid insoluble Ash and instrumental analysis Fat removal via Soxhlet Extraction |
Practical Experiment 2 : The Estimation of the Vanillin Content of Commercial Vanilla Essence. |
Task 3 Formal Practical report The estimation of the Vanillin Content of Commercial Vanilla Essence (Due Week 8) |
Week 7 21st March Topic 7 The presence of Water in foods |
The structure of water in food: • Free (Unbound) Water • Bound water The use of physical test Water Activity and Moisture Content to estimate water in Foods |
Assignment 2. Select a mineral (eg trace metal Fe in cereal) in a foodstuff and find a current instrumental method on the internet, giving a suitable explanation for its sampling and calibration procedures |
Task 4 Internet Assignment (Due Week 12) |
Week 8 28th March Topic 8 Chromatography |
Basic Chromatography Theory • Mobile Phase • Stationary Phase Paper Chromatography Thin Layer Chromatography |
Practical Experiment 3. Total Ash Determination(Rapid) |
Task 5 Calculation of Ash of various Foodstuff to be tabled and entered in Log book Assessment of Log Book |
Week 9 4h April Revision |
Revision of underpinning knowledge of all topics covered in weeks(1-8) |
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Week 10 11th April Test |
Mid Semester Test (Assessment of underpinning knowledge) 2.0 hrs inclusive of all Topics (1-8) covered at this stage |
Task 7 |
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Week 11 18thApril Topic 9 Chromatography |
Theory on: HPLC -components and uses: • Column Types and description. • Efficiency of separations, types of separation |
DVD on analytical instruments GLC HPLC AA |
Task 6 Assessment on questionnaire regarding the video to be stapled to Log Book |
Mid - Semester | Break (21st-28th |
April )inclusive
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Week 12 2ndMay Topic 10 Chromatography Atomic Absorption ( Mass Spectrometry & IR Spectrometry) |
Theory on: GLC-components and uses: • Column Types and description, • Types of separation • Atomic Absorption Spectrometry • IR,, and MassSpectrometry |
Practical Experiment 4 Water activity & Moisture content in Food |
Task 8 Formal Report Water activity and moisture content in Food ( Due Week 14) |
Week 13 9th May Topic 11 Electrochemical Analysis and Procedures |
Theory on: Electrical conductivity: • pH meters/Glass electrode • Ion selective electrodes |
Task 9 Log Book in for Asssessment |
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Week 14 16th May Topic 12 Electrochemical Analysis and Procedures Potentiometric Analysis |
Direct Reading Electrodes in the food Industry |
Practical Experiment 5 HPLC estimation of Analgesics and Food Dyes in prepared samples |
Task 10 Formal Report HPLC estimation of Analgesics and Food Dyes in prepared samples (Due Week 15) |
Week 15 23rd May |
Introduction to more complex Analysis: • Nuclear Magnetic Resonance • Capillary Electrophoresis |
Practical Assessment |
Task 11 Practical Assessment |
Week 16 30th May Revision |
Revision of underpinning knowledge of all topics covered in weeks(8-13) |
Task 12 Final Assessment of Log Book |
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Week 17 6th June End of Semester Test |
End of Semester Test (Assessment of underpinning knowledge) |
2.0 hrs inclusive of all Topics (8-13) covered at this stage |
Task 13 End of Semester Test |
Week 18 13th June Course Review |
Course review and assessment feedback | Practical Experiment 7* Fatty acid analysis of methyl esters of selected fats Sodium analysis of Commercial Soy Sauce by Atomic Absorption * These experiments are performed in the higher ed. Labs if available |
Task 14 Formal report on either Fatty acid analysis of methyl esters of selected fats Or Sodium analysis of Commercial Soy Sauce by Atomic Absorption (Due Week ?) To be done in 2nd Semester |
Learning Resources
Prescribed Texts
Practical biochemistry: (1997) Wilson K. and Walker J., 4th Edition Publisher: Cambridge University Press. |
0-521-41769-4 |
Food Analysis (2000): S. Suzanne Nielsen (Editor), 3rd edition Publisher: Plenum Pub Corp. |
0-30-647495-6 |
References
Principlesof Instrumental Analysis,(1997) Skoog, D. A., Holler, F. J. and Nieman, T. A. 5th , Edition, Publishers Harcourt Brace College. |
0-03-002078-6 |
Other Resources
General internet resources. A search for any of the above-listed topics using Google will produce an abundance of information, but be careful in what you decide to submit for your assignments. You may need to cross reference internet sources to check authenticity of information.
Overview of Assessment
Assessments for this course consist of:
• Class activities
• Assignments
• Presentations
• Exam
Assessment Tasks
Skills assignments (Log Book) 10%
Research assignment ( internet ) 10%
Practical Work and/or Test 30%
Written Test 1 20%
Written Test 2 20 %
Oral Practical assessment 10%
100%
Assessment Matrix
Course Overview: Access Course Overview