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Experimentalteaching of organic chemistry oriented on education
Karlínová, Markéta ; Hybelbauerová, Simona (advisor) ; Klímová, Helena (referee)
Experiments are indisputably the most popular part of chemistry lessons for students. When an experiment is performed with the material commonly known like foodstuff then interest of students increases. Presented bachelor thesis shows experiments with chocolate lentils of two producers, Nestle and Mars, Inc. Interest is focused on colorants - a topic of organic chemistry which is directly mentioned in basic curricular documents RVP G. The experiments demonstrate influence of pH environment on sensitivity of artificial colorings and natural food dyes contained in chocolate lentils. By using these food colorings retention factor and its dependence on TLC (thin layer chromatography) conditions is explained. Absorbance spectra of colorants are included. The thesis presents new possibilities of scientific approach about lecture of colorants. The aim of presented bachelor thesis is focused on importance of monitoring the composition in food products. Producers might change the composition of their products and that's why described experiments can't be followed easily. Certain problem was in case of Nestle producer who has changed food colorings in these chocolate candies. Although original food colorings had been natural food dyes (mix of carotenoids, anthocyanins), for the majority of people is more...
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Textbook of organic chemistry for secondary education.
Hurný, David ; Hybelbauerová, Simona (advisor) ; Klímová, Helena (referee) ; Smrček, Stanislav (referee)
This thesis deals with creation of new textbook for high schools and gymnasium students. The main focus of this work is mainly on general prinicples and laws in chemistry. Great attention is dediacted to atom structure,chemical bond, electronic effects, resonance theory, induction and mesomeric effect. The core content based on RVP is supplemented by parts for work with talented students. Every chapter is supplemented with number of excercises which should be used to complement the subject matter. Powered by TCPDF (www.tcpdf.org)
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Experimentalteaching of organic chemistry oriented on education
Karlínová, Markéta ; Hybelbauerová, Simona (advisor) ; Klímová, Helena (referee)
Experiments are indisputably the most popular part of chemistry lessons for students. When an experiment is performed with the material commonly known like foodstuff then interest of students increases. Presented bachelor thesis shows experiments with chocolate lentils of two producers, Nestle and Mars, Inc. Interest is focused on colorants - a topic of organic chemistry which is directly mentioned in basic curricular documents RVP G. The experiments demonstrate influence of pH environment on sensitivity of artificial colorings and natural food dyes contained in chocolate lentils. By using these food colorings retention factor and its dependence on TLC (thin layer chromatography) conditions is explained. Absorbance spectra of colorants are included. The thesis presents new possibilities of scientific approach about lecture of colorants. The aim of presented bachelor thesis is focused on importance of monitoring the composition in food products. Producers might change the composition of their products and that's why described experiments can't be followed easily. Certain problem was in case of Nestle producer who has changed food colorings in these chocolate candies. Although original food colorings had been natural food dyes (mix of carotenoids, anthocyanins), for the majority of people is more...
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