Fluorescence of Edible Oils in Teaching the Course Forensic Science

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28140%2F17%3A63516902" target="_blank" >RIV/70883521:28140/17:63516902 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Fluorescence of Edible Oils in Teaching the Course Forensic Science

Popis výsledku v původním jazyce

The aim is to acquaint students with the principles of fluorescence spectroscopy. Edible oils are used as test substances for laboratory task. As a result, students are able to determine the authenticity of extra virgin olive oil. Fluorescence spectroscopy is taught as a part of the course Forensic Science. During the course, the students learn about the basic principles of fluorescence. Then in the laboratory exercises, the students measure 3D maps and emission spectra of selected oils. Particular attention is paid to the adulteration of extra virgin olive oil. The cause of this adulteration is the high price of this oil and the effort to increase profits from its sale. In the laboratory exercises, the students measure several mixtures of extra virgin olive oil with sunflower oil. These mixtures differ from each other by the amount of sunflower oil added. The students process and evaluate the measured results in the laboratory protocol.

Název v anglickém jazyce

Fluorescence of Edible Oils in Teaching the Course Forensic Science

Popis výsledku anglicky

The aim is to acquaint students with the principles of fluorescence spectroscopy. Edible oils are used as test substances for laboratory task. As a result, students are able to determine the authenticity of extra virgin olive oil. Fluorescence spectroscopy is taught as a part of the course Forensic Science. During the course, the students learn about the basic principles of fluorescence. Then in the laboratory exercises, the students measure 3D maps and emission spectra of selected oils. Particular attention is paid to the adulteration of extra virgin olive oil. The cause of this adulteration is the high price of this oil and the effort to increase profits from its sale. In the laboratory exercises, the students measure several mixtures of extra virgin olive oil with sunflower oil. These mixtures differ from each other by the amount of sunflower oil added. The students process and evaluate the measured results in the laboratory protocol.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

50301 - Education, general; including training, pedagogy, didactics [and education systems]

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Turkish Online Journal of Educational Technology

ISSN

2146-7242

e-ISSN

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Svazek periodika

2017

Číslo periodika v rámci svazku

November

Stát vydavatele periodika

TR - Turecká republika

Počet stran výsledku

6

Strana od-do

16-21

Kód UT WoS článku

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EID výsledku v databázi Scopus

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