Analytical chemistry II


to provide background knowledge in instrumental methods of analysis to strengthen the background of the students in quality control and quality assurance, and, to provide advanced knowledge in analytical chemistry associated with food quality


Analytical Chemistry I
 Organic Chemistry

Learning Outcomes

students learn the basic components of analytical instruments used in food quality control students are introduced into the most common analytical techniques: potentiometry (pH measurement) molecular and atomic absorption, emission and fluorescence techniques separation techniques (gas and liquid chromatography) students are also introduced to more advanced analytical techniques such as mass spectrometry, inductively coupled plasma emission spectroscopy, LC/MS, GC/MS students are given current applications on food quality, such as migration students are expected to understand and evaluate the principles of quality control and assurance assurance apply their knowledge and understanding in problem solving cases in the laboratory express their experiments and conclusions in a clear and scientific manner develop an independent way of scientific work  


Basic principles of Chemical Instrumentation (operational amplifiers, lamps, sample containers, monochromators, photomultipliers, single and double beam instruments, data acquisition components, etc) Definition and explanation of terms associated with quality control and laboratory accreditation (calibration curve, regression line, linear range, limit of detection, limit of quantitation, limit of linearity, sensitivity) Potentiometry, Nernst equation, hydrogen electrode, saturated calomel electrode, indicating electrodes, glass electrode, pH measurement, errors Molecular absorption spectrophotometry, Lambert-Beer law, limitations and errors, Molecular Fluorescence and Emission Spectrophotometry, Chemiluminescence Atomic  emission, absorption and fluorescence spectroscopy, Inductively Coupled Plasma (ICP) spectroscopy, hollow cathode lamps Separation techniques, gas chromatography, liquid chromatography and HPLC, common detectors Applications of instrumental analysis to food quality control

Content Delivery

The sequence and logic behind the delivery of the unit is: Introduce the students to Chemical Instrumentation and make them capable of understanding and evaluating most commonly used instruments Make students familiar with the most common techniques used in food quality control Introduce the students to the principles of instrumental measurements and understand terms like limit of detection and sensitivity

Coursework And Assignment Details

Students were asked to write a project dealing with current aspects of Food Quality Control, such as: 1.    dioxin in eggs 2.    pesticides or insecticides in vegetables 3.    trace metals in water or vegetables 4.    antioxidants in natural products 5.    polyphenols in olive oil or other natural products 6.    etc and also choose an analytical technique for monitoring, such as: Molecular Absorption Spectrophotometry Molecular Fluorescence Spectrophotometry Atomic Absorption Spectrophotometry ICP-AES Gas Chromatography HPLC Chemiluminescence Students may choose their own project to present in an essay of about 20-30 pages. The final project submitted should be organized as a short Thesis (Introduction, Chapters, etc). Emphasis and care should be given to references.   The final mark of the course will be calculated from · Written exam · Project using the following equation: exam paper X 70% + project X 30%