Module Title:Analytical Techiques for Brewing and Distilling
Language of Instruction:English
Credits: 10
NFQ Level:6
Module Delivered In 1 programme(s)
Teaching & Learning Strategies: This module will be taught in two theory classes of one hour duration for 30 weeks plus one 3 hour practical per week for 20 weeks. Lectures will be linked to practical classes and the practical component will allow students to develop the required technical competencies, attitudes and behaviours and promote timely submission of reports written in the standard format
Module Aim: The aim of this module is to develop knowledge of basic analytical principles together with practical applications in the brewing and distilling industry
Learning Outcomes
On successful completion of this module the learner should be able to:
LO1 Explain and demonstrate a range of analytical techniques
LO2 Discuss and describe the theoretical background on which these techniques are based
LO3 Operate analytical techniques relevant to the brewing and distilling industry
LO4 Comprehend and apply quality control measures
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is recommended before enrolment in this module.

No recommendations listed
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed.
No requirements listed
 

Module Content & Assessment

Indicative Content
Analytical Techniques and Procedures
General approach to analytical procedures. Steps in analytical analysis. Representative sampling, sample preparation, analysis and interpretation of results. Systematic error and random error. Precision and accuracy. Measurement uncertainty.
Titrimetric Methods:
Review of concentration calculations, ppm, w/w,w/v dilutions of solutions. Principles of titrations
Spectroscopic Methods
Properties of light. Electromagnetic spectrum. Absorption of light. Beers Law. Absorption Spectra and colour. Spectrometer - good operating techniques. Applications of Beers' Law. Principles of atomic absorption and flame emission spectroscopy, sample treatment, use of standards. Interferences standard addition methods applications. Infra-red spectroscopy sample preparation care and maintenance of cells. Identification of compounds using correlation charts
Separation and Chromatographic Techniques
Separation and Chromatographic Techniques: Principles of absorption, partition, ion exchange, molecular and affinity chromatography. Chromatogram description. Theoretical plates. Resolution selectivity. Gas liquid chromatography. High performance liquid chromatography. Methods of separation. Mobile and stationary places. Columns detectors solvents. Sample preparation. Qualitative and quantitative measurements. Internal standards. Ion chromatography. Solvent extraction
The Brewing and Distilling industry
Introduction to analytical techniques in brewing and distilling. Basic calculations.
Control of the quality of analytical methods
Control of errors in analysis. Repeatability and reproducibility. Validation, precision specificity, LOD, LOQ, linearity, ruggedness and robustness.
Practical
Practicals will develop skills in the use of analytical equipment and techniques from AAS, AES, FTIR, HPLC, GC, and UV-Vis and ion chromatography. The practicals covered will reinforce and amplify the material covered in the lecture course. The use of updated software, e.g. EMPOWER for HPLC and PROBE for UV-Vis will be used also.
Assessment Breakdown%
Continuous Assessment10.00%
Practical40.00%
End of Module Formal Examination50.00%
Special Regulation
Students must achieve a minimum grade (35%) in both the practical/CA and final examination.
Continuous Assessment
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Examination Written assessment 1,2,4 5.00 n/a
Examination Written assessment 2,4 5.00 n/a
No Project
Practical
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Practical log book 1,3 40.00 n/a
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam Written examination 1,2,4 50.00 End-of-Semester

ITCarlow reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Frequency Average Weekly Learner Workload
Lecture 30 Weeks per Stage 2.00
Laboratory 30 Weeks per Stage 2.00
Independent Learning 30 Weeks per Stage 2.00
Total Hours 180.00
 

Module Delivered In

Programme Code Programme Semester Delivery
CW_SABRE_B Bachelor of Science (Honours) in Brewing and Distilling 2 Mandatory