【摘要】 以"食品化学"实验课课程中粗蛋白的测定实验课为例,就样品消化过程、半微量凯氏定氮法蒸馏过程及微量滴定过程中容易出现的问题进行分析,在以增强学生动手能力为目标,保证学生安全为前提下,对实验操作的细节做必要规范,使得学生在规定课时内顺利完成实验,以期为培养高素质的人才打下必要的实验操作基础。更多还原

【Abstract】 The determination of crude proteins was taken as an example for the experimental course of Food Chemistry, the problems in experimental acid digestion,semi-trace Kjeldahl distillation and microtitration were analyze,and necessary specifications were made for the details of experimental operation on the premise of enhancing students’ operational ability and ensuring students’ safety,so that the experiment could be finished within the allotted time. It was hoped that these measures can lay the necessary foundation of experimental operation for training high quality professionals.更多还原