Analytical Chemistry

Major: Food Technology
Code of subject: 6.181.00.O.009
Credits: 6.00
Department: Physical, Analytical and General Chemistry
Lecturer: assoc. prof. Laruk M.М.
Semester: 2 семестр
Mode of study: денна
Learning outcomes: • to know the basic principles of analytical chemistry as a science of qualitative and quantitative composition of substances. • be able to reproduce the analysis techniques according to the description. • understand the conditions of the analytical determinations. • to know the sequence of the development of new methods for analytical control of substances. • evaluate the metrological characteristics of the analysis results. • be able to use the laboratory equipment and instruments for the determination of substances efficiently.
Required prior and related subjects: • Inorganic Chemistry; • Physics • Math • Theoretical Foundations of Food Technologies • Food Technologies • Quality Control and Food Safety
Summary of the subject: The subject, tasks, basic concepts (principles) and classification of analytical chemistry methods. Titrimetric (volumetric) analysis. Methods of acid-base titration. Methods of redox titration. Complexometric methods of analysis. Gravimetric analysis. Optical methods of analysis. Emission spectral analysis. Molecular absorbance analysis. Chromatographic methods of analysis. Voltammetry. General characteristics of potentiometry, conductometry and coulometry.
Assessment methods and criteria: • written reports of laboratory work, oral examination, tests (20 %) • final control (evaluation) (80 %) – differentiated test (pass-fail exam, grading test)
Recommended books: 1. Analitychna khimiya ta instrumental?ni metody analizu. D.I. Semenyshyn, M.M. Laruk: Vydavnytstvo L?vivs?koyi politekhniky, 2015.- 148 s. 2. Lur?e Yu.Yu. Spravochnyk po analytycheskoy khymyy.- M.: Khymyya, 1989. – 448 s.