Laboratory techniques II

Aims

The main aims of this course are to provide background in: current methodology used for the separation and isolation of organic compounds from various sources, chromatographic techniques used for the qualitative and quantitative analyses of samples, spectroscopic techniques used for the structure elucidation of organic compounds.

Prerequisites

Organic Chemistry, Laboratory Techniques I

Learning Outcomes

The main learning outcomes of this course include: familiarization with chemistry laboratory equipment, apparatuses, instruments and common procedures, thorough knowledge of methods relevant to the separation and isolation of organic compounds from various sources, thorough knowledge of the theory of chromatography and the available chromatographic techniques for the qualitative and quantitative analyses of samples, the theoretical background for liquid chromatography techniques, the theoretical background for liquid chromatography – mass spectrometry applications, basic knowledge of the available spectroscopic techniques for the structure elucidation of organic compounds, basic knowledge of FT-IR spectroscopy, basic knowledge of UV-Vis spectroscopy, basic knowledge of luminescence, the theoretical background for structure elucidation of organic compounds by combining information obtained from various spectroscopic techniques (NMR, IR, UV, MS).  

Syllabus

This course, in conjunction with the course entitled “Laboratory Techniques I”, is focused on the available analytical techniques commonly employed in the fields of chemistry of natural products, synthetic chemistry and food chemistry for the qualitative and quantitative analyses of samples. In particular, this course will be structured as outlined below: (a) separation and isolation of organic compounds from various sources (i) equipment, apparatuses and instruments frequently encountered in chemistry laboratories (ii) types of separation processes (aims, criteria for choice) (iii) extraction (basic principles, types, instrumentation) (iv) distillation (basic principles, types, instrumentation) (v) chromatography (basic principles) (b) chromatographic techniques (i) theory of chromatography (ii) classification of chromatographic techniques (analytical and preparative chromatography, gas and liquid chromatography, normal and reversed phase chromatography, separation mechanisms) (iii) liquid chromatography (column and planar chromatography, instrumentation, applications) (iv) liquid chromatography – mass spectrometry applications (basic principles, instrumentation, ionization techniques, tandem MS) (c) spectroscopic techniques (i) FT-IR spectroscopy (basic principles, instrumentation, interpretation of spectra) (ii) UV-Vis spectroscopy (basic principles, instrumentation, interpretation of spectra) (iii) luminescence (basic principles, applications) (iv) NMR spectroscopy (a review) (v) MS spectrometry (a review) (vi) structure elucidation of organic compounds by combining information obtained from various spectroscopic techniques (NMR, IR, UV, MS).

Content Delivery

The delivery of this course will be accomplished mainly through lectures based on powerpoint presentations. A visit at the Laboratory of Food Quality and Chemistry of Natural Products will be organized to allow for a visual familiarization with the equipment, apparatuses and instruments frequently encountered in chemistry laboratories. Emphasis will be given on the active participation of the students throughout the course, ensuring that they have understood the theory in depth.

Coursework And Assignment Details

The evaluation of the students’ performance in this course will be based on the results of a written examination, which may include any of the following: elaboration questions, multiple choice questions, true or false statements, problem solving.