{"id":16292,"date":"2017-03-18T11:10:43","date_gmt":"2017-03-18T10:10:43","guid":{"rendered":"\/en\/departments\/department-of-physical-properties-of-plant-materials\/laboratory-of-assessment-of-grain-and-oil-materials-quality\/oferta-uslug\/"},"modified":"2017-05-08T12:36:05","modified_gmt":"2017-05-08T10:36:05","slug":"offer","status":"publish","type":"page","link":"https:\/\/www.ipan.lublin.pl\/en\/departments\/laboratory-of-food-biomolecule-interaction-research\/offer\/","title":{"rendered":"Offer"},"content":{"rendered":"<div class=\"wpb-content-wrapper\" id=\"wpb-content-root\"><p>[vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column][vc_column_text]Contact: PhD Agnieszka Nawrocka <a href=\"&#x6d;&#x61;&#x69;&#x6c;&#x74;&#x6f;&#x3a;&#x61;&#46;&#110;&#97;&#119;&#114;&#111;&#99;ka&#64;i&#x70;&#x61;&#x6e;&#x2e;&#x6c;&#x75;&#x62;&#x6c;&#x69;&#110;&#46;&#112;&#108;\"><strong>(e-mail)<\/strong><\/a><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Qualitative and quantitative analysis of complex mixtures.<\/li>\n<li>Identification of separated compounds based on the retention times.<\/li>\n<li>Determination of concentration levels of various chemical compounds in samples.<\/li>\n<li>Detection and determination of all fluorescent substances.<\/li>\n<li>Detection of\u00a0 trace components in food products (amino acids, vitamins, proteins, toxins).<\/li>\n<li>Examination of elements composition of organic and inorganic samples.<\/li>\n<li>Analysis of compounds absorbing visible and UV light.<\/li>\n<li>Determination of organic substances (e.g. aromatic hydrocarbons, aldehydes, ketones, amines) and inorganic substances (i.e. rare earth elements, ozone, SO<sub>2<\/sub>) which exhibit absorption in the UV range; determination of visible light radiation absorbing compounds, including dyes and color metal salts (e.g. KMnO<sub>4<\/sub>, CuSO<sub>4<\/sub>).<\/li>\n<li>Qualitative analysis of organic compounds, testing of time-dependent variations in concentration.<\/li>\n<li>Determination of physical and chemical properties (structure of compounds), analysis of chemical functional groups.<\/li>\n<li>Analysis of substances soluble in food products, fodder and water.<\/li>\n<li>Extraction of dry mass from plant biomasses.<\/li>\n<li>Determination of the dry mass content in samples.<\/li>\n<li>Imaging of biological material defects, e.g. transverse fractures of the grain endosperm,<br \/>\ninfestation level of insect pests.<\/li>\n<li>Measurement of the hardness index of wheat grain.<\/li>\n<li>Determination of rheological properties of dough during controlled stretching.<\/li>\n<li>Measurement of the dough energy, stretchability and stretching resistance in accordance with<br \/>\ninternational standards: ICC 114\/1, AACC 54-10 and ISO 5530-2.<\/li>\n<li>Determination of rheological properties of wheat dough in the kneading process.<\/li>\n<li>Measurement of functional properties of flours and dough in accordance with ICC 115\/1,<br \/>\nAACC 54-21 and ISO 5530-1.<\/li>\n<li>Assessment of usability of flour and dough.<\/li>\n<li>Measurement of water absorption of flours, dough rise times, dough consistency and its<br \/>\nsoftening.<\/li>\n<li>Determination of the amount of wet gluten and gluten index according to ICC 155.<\/li>\n<li>Determination of the activity of a-amylase in grain using Hagberg-Perten method, in accordance with ICC 107, AACC, 56-81B and\u00a0 ISO3093.<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column][vc_column_text]Contact: PhD Agnieszka Nawrocka (e-mail) &nbsp; Qualitative and quantitative analysis of complex mixtures&#8230;.<\/p>\n","protected":false},"author":4,"featured_media":6082,"parent":16176,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"iapan_zaklad_1_l3.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-16292","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ipan.lublin.pl\/en\/wp-json\/wp\/v2\/pages\/16292","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ipan.lublin.pl\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ipan.lublin.pl\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ipan.lublin.pl\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ipan.lublin.pl\/en\/wp-json\/wp\/v2\/comments?post=16292"}],"version-history":[{"count":0,"href":"https:\/\/www.ipan.lublin.pl\/en\/wp-json\/wp\/v2\/pages\/16292\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.ipan.lublin.pl\/en\/wp-json\/wp\/v2\/pages\/16176"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ipan.lublin.pl\/en\/wp-json\/wp\/v2\/media\/6082"}],"wp:attachment":[{"href":"https:\/\/www.ipan.lublin.pl\/en\/wp-json\/wp\/v2\/media?parent=16292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}