TP Biochemical separation and analysis

Implement various techniques for separating and analyzing molecules learned in class and apply them to food matrices.
Interpret the experimental results obtained.

S5 chemistry courses (radical reaction, reactivity of the acid function, and double bonds)
S5 biochemistry courses

Colorimetric assay using a complex matrix such as a foodstuff: example of nitrites in meat products (M-L Jobin, 4 hrs)
Visualization of the problem
Implementation of simple extraction/purification methods, commonly used in standardized methods.
Drafting of a standardization-type protocol

Identification of a vegetable oil (E. Dargelos, M-L. Jobin, 8hrs lab work)
Analysis of the oil's fatty acid composition by GPC
Quantification of its alpha-tocopherol content by RP-HPLC.

Physical and Analytical Chemistry

Biochemistry by Harper, Muray, Granner, Mayes, Rodwell, Edition de Boeck
Manuel des corps gras, A. Karleskind, J.P. Wolff, J.F. Guthmann, Tech et Doc, 1992