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BIOCHEMICAL ANALYSIS TECHNIQUES |
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| Lectured in |
3rd year ChemistrySection biochemistryOptional course biotechnology
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| Theory |
[A] 26.0 |
| Exercises |
[B] 39.0 |
| Training and projects |
[C] 0.0 |
| Studytime |
[D] 156 |
| Studypoints |
[E] 6 |
| Level |
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| Language of instruction |
Dutch |
| Lecturer |
Katrien STRUBBE
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| Reference |
TGCHCB03A23950 |
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Key words
Objectives
Theory :
The students get insight in immunological and enzymatical analyses techniques; special techniques for the determination of micro-organisms in foods; in the techniques for research of proteins and nucleic acids.
Practical :
The students can preform analyses based on immunology and enzymology; they can isolate and characterize fermentationproducts; they learn to preform as much different techniques as possible.
Topics
Theory :
In vitro tests on interaction between antigens and antibodies; enzymatic analyses of food with testkits; special detectiontechniques for microbiological control of foods; DNA sequence analyses; PCR ; antisense technology.
Practical :
Immunodiffusion and immuno-electoroforese; control on pre-germination of grains; germ-assay with tetrazolium; ELISA for syphilis; foodanalysis with an enzymatic testkit; bloudgroup determination;.
Prerequisites
Final Objectives
Materials used
- teacher's course
- scientific & technical literature
Study costs
7.5 euro
Study guidance
Teaching Methods
- lectures
- demonstrations
- exercises
Assessment
- Scoring system :
Theory:
oral examination
Practical:
permanent evaluation
Lecturer(s)
Ann Messens
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