Bioanalysis--02.Chemical Analysis

第二章　化学分析主讲教师：梁萌

内容提要 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

第一节　样品的采集与处理

一、样品的采集 ,[object Object],[object Object],[object Object],[object Object],[object Object]

二、样品的处理 ,[object Object],[object Object],[object Object],[object Object],[object Object]

（一）溶解 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

（二）干法灰化 ,[object Object],[object Object],[object Object],[object Object],[object Object]

（三）湿法消化 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

（四）澄清 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

一、水分测定的重要性 ,[object Object],[object Object],[object Object],[object Object],[object Object]

二、常见水分测定方法 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

（一）烘干法 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

（二）卡尔费休法 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

三、水分测定的应用 ,[object Object],[object Object],[object Object]

（一）淀粉质原料的水分测定 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

（二）废糖蜜的水分测定 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

（三）啤酒花的水分测定 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

一、糖类测定的意义 ,[object Object],[object Object],[object Object],[object Object]

二、糖类测定的方法 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

（一）斐林试剂法 ,[object Object],[object Object],[object Object],[object Object]

斐林试剂法分类 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

（二） DNS 法 ,[object Object],[object Object]

（三）蒽酮法 ,[object Object],[object Object],[object Object],[object Object]

三、应用实例 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

第四节　含氮量的测定

一、氮的重要性 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

二、氮的测定方法 ,[object Object],[object Object],[object Object]

（一）凯氏定氮法 ,[object Object],[object Object],[object Object]

试剂的作用 ,[object Object],[object Object],[object Object],[object Object],[object Object]

（二）龙氏蛋白区分法 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

（三）氨态氮测定 ,[object Object],[object Object],[object Object],[object Object],R-CH-COOH + HNO 2 -> R-CH-COOH + H 2 O + N 2 ↑ | | 　 NH 2 OH R-CH-COOH + 2HCHO R-CH-COOH | ─-> | 　 NH 2 HOH 2 C-N-CH 2 OH

一、酸测定的意义 ,[object Object],[object Object],[object Object],[object Object]

二、酸测定的方法 ,[object Object],[object Object],[object Object],[object Object]

（一）中和法 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

（二）比色法 ,[object Object],[object Object],[object Object],[object Object],[object Object]

（三）电位滴定法 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

三、酸的表示方法 ,[object Object],[object Object],[object Object],[object Object]

第六节　原料中磷的测定

一、磷测定的意义 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

二、测定方法 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

第七节　酿造用水的硬度测定

一、水的硬度的概念和分类 ,[object Object],[object Object],[object Object],[object Object]

二、水硬度的表示及级别 ,[object Object],[object Object],>25( 或 >30) 18~25 ( 或 18~30) 8~18 4~8 4 德国度 >9( 或 >11) 6~9 3~6 1.5~3 <1.5 Ca 2+ ( 毫克当量数 / 升 ) 非常硬硬中等软软非常软级　　别

三、水的硬度的影响 ,[object Object],[object Object]

四、硬度的测定 ,[object Object]

五、离子色谱法测定 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

六、硬水的处理方法 ,[object Object],[object Object],[object Object],[object Object]

第八节　废糖蜜的指标测定

一、胶体的测定 ,[object Object],[object Object]

废糖蜜中胶体测定方法 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

二、废糖蜜中灰分的测定 ,[object Object],[object Object],[object Object],[object Object],[object Object]

（一）直接灰化法 ,[object Object],[object Object],[object Object],[object Object],[object Object]

（二）硫酸灰化法 ,[object Object],[object Object],[object Object],[object Object],[object Object]

Bioanalysis--02.Chemical Analysis

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