Instrumental analytical chemistry

Course code: 3.3

Semester: 3rd

Category: Compulsory

Course hours: 2Th +2Lab

ECTS: 5

 

LEARNING OUTCOMES

The course learning outcomes, specific knowledge, skills and competences of an appropriate level, which the students will acquire with the successful completion of the course are described. 1. The purpose of the course is for the students to understand the basic operating principles of the instruments used in chemical analysis, their simple applications, as well as the characteristics and uses of the most common instruments and to evaluate their results. 2. For the students to participate in conducting simple experimental exercises to familiarize them with the instruments and devices of an analytical laboratory as well as to consolidate their respective theoretical knowledge. After the end of the course students will be able to: • To know basic analytical methods, to choose the most suitable one based on detection limit, error recognition, etc., simple applications thereof, as well as the properties and uses of the most common Analysis methods. • Interpret the various scanning spectra, identify characteristic peaks of infrared spectra, make an evaluation, correlation of structure and spectrum. • To organize the analysis by choosing the right method, taking into account the relevant parameters (obstacles) and making the necessary calculations. • To understand the basic concepts of spectrophotometry, the laws and to combine and apply them in chemical analyses. • To understand the principle of sample preparation, protocol usage, sampling methods, sample preservation. • To understand the concept of operating an accredited analysis laboratory and learning the correct way of presenting the results. • To know various methods of separating mixtures (gases, liquids) due to different adsorption or distribution in solid or liquid phase, to become familiar with the corresponding chromatograms and to recognize the different peaks.

General Competences

Search for, analysis and synthesis of data and information, with the use of the necessary technology

Adapting to new situations

Decision-making

Working independently

Team work

Working in an international environment

Working in an interdisciplinary environment

Production of new research ideas

Research, analysis and synthesis of data and information for the use of necessary techniques and technology

Development of creative and inductive thinking

Autonomous work

 

SYLLABUS

Theoretical Part of the Course

Introduction to visual methods of analysis. Spectroscopic and non-spectroscopic techniques. Measurement quantification techniques (direct technique, reference curve technique, known addition technique, internal standard technique). Least squares method. Errors and significant figures. Limits of detection and determination (statistical analysis of results). Significance tests and quantifications in Instrumental Analysis. Classification of analytical techniques.

• Sampling of wines and beverages and preparation of samples for analysis
• Accreditation of analysis laboratories.
• Presentation of results and reliability of analyses.
• Visible-ultraviolet (Vis-UV) spectrophotometry, organology and applications.
• Infrared spectroscopy (FT-IR), structure determination and identification of chemical compounds, organology.
• Fluorimetry, organology and applications.
• Atomic Spectroscopy: Flame photometry.
• Polarimetry, refraction.
• Mass spectroscopy (MS).
• Nephelometry – Tolerometry.
• Introduction to chromatography methods
• Gas – Liquid Chromatography (GC).
• High Pressure Liquid Chromatography (HPLC).

Laboratory Part of the Course

The laboratory part of the course will include

• Visible spectrophotometry: Determination of carbohydrates with a single beam spectrophotometer
• UV spectrophotometry: Determination of quinine in beverages with a double beam spectrophotometer
• UV Spectrophotometry: Obtaining the absorption spectrum of sorbic acid, selecting the maximum wavelength and determining the acid in a wine sample with a double beam spectrophotometer
• Infrared Spectroscopy: Structure Determination and Identification of Chemical Compounds: Application to Liquid Samples
• Infrared Spectroscopy: Structure Determination and Identification of Chemical Compounds: Application to Solid Samples
• Fluorimetry: Determination of quinine in Tonic Water samples
• Polarimetry: Polarimetric determination of sugars
• Atomic Spectroscopy: Flame photometric determination of potassium and sodium in wine
• Nephelometry – Turbidity determination of sulfate ions in drinking and surface waters
• Gas-Liquid Chromatography: Separation and identification of alcohols and other volatile components in whiskey and other alcoholic beverages
• Gas – Liquid Chromatography: Analysis of sugars
• High Pressure Liquid Chromatography (HPLC): Identification and quantification of sugars in milk and milk products by HPLC
• Colorimetry: Determination of phosphorus and phosphates in must and wine

 

ATTACHED BIBLIOGRAPHY

Greek Bibliography

1. Granger II M. Robert, Yochum M. Hank, Granger N. Jill, Sienerth D. Karl Ενόργανη Ανάλυση, BROKEN HILL PUBLISHERS LTD, (2020), ISBN:9789925575954
2. Μπρατάκος Μ. Ενόργανη χημική ανάλυση, ΕΚΔΟΣΕΙΣ Α.ΠΑΠΑΖΗΣΗΣ, (2021) ISBN: 9789600237542
3. Harris C. Daniel, Lucy A. Charles, Αναλυτική Χημεία, BROKEN HILL PUBLISHERS LTD, (2021), ISBN: 9789925576111
4. Skoog Holler Crouch Βιβλίο [102076784]: Αρχές Ενόργανης Ανάλυσης, ΕΚΔΟΣΕΙΣ ΚΩΣΤΑΡΑΚΗΣ, (2021), ISBN: 9786185295066
5. ΕΝΟΡΓΑΝΗ ΧΗΜΙΚΗ ΑΝΑΛΥΣΗ, Ι. ΠΑΠΑΔΟΓΙΑΝΝΗΣ-Β. ΣΑΜΑΝΙΔΟΥ, (2001), ISBN: 9603170585
6. Χατζηιωάννου, Θ. Π., Καλοκαιρινός, Α.Κ., Τιμοθέου-Ποταμιά, Μ., Ποσοτική Ανάλυση. Αθήνα. (2000).
7. Χατζηιωάννου, Θ. και Κουππάρης, Μ., Ενόργανη Ανάλυση. Αθήνα (2014)
8. A. Skoog, D.M.West, F. James Holler, S.R. Crouch, Θεμελιώδεις αρχές αναλυτικής χημείας, Εκδόσεις Κωσταράκη (2016)
9. I.Ν. Παπαδογιάννης, Β.Φ. Σαμανίδου, “Ενόργανη Χημική Ανάλυση”, Εκδόσεις Πήγασος, Θεσσαλονίκη, 2000. 2η Έκδοση, 2η Επανεκτύπωση, Εκδόσεις Πήγασος, Θεσσαλονίκη, 2011.
10. Ι. Στράτης, Δ.Γ. Θεμελής, Γ.Α. Ζαχαριάδης, Α. Ανθεμίδης, Α. Οικονόμου, “Ενόργανη χημική ανάλυση II”, Εκδόσεις Ζήτη, Θεσσαλονίκη, 2004.
11. Ι. Στράτης, Γ. Ζαχαριάδης, Β. Σαμανίδου, Γ. Θεοδωρίδης, “Ειδικές Μέθοδοι Διαχωρισμού και Χημικής Ανάλυσης”, Εκδόσεις Ζήτη, Θεσσαλονίκη, 2004.
12. Ι.Ν. Παπαδογιάννης, “Σύγχρονες διαχωριστικές τεχνικές στην Ενόργανη Χημική Ανάλυση”, Εκδόσεις Πήγασος, Θεσσαλονίκη, 2004.

 

Foreign language bibliography:

• AOAC International (2002). Official Methods of Analysis. 17th  Edition, (edited by W. Horwitz). AOAC International, Gaitherburg, MD..
• Applications of thermal analysis to polymers, B. C. Loft, J. Polymer Sci. Symposium No 49, 127 –139 (1975)
• Fundamental principles of polymeric materials, S.L. Rosen, 1982, John Wiley and sons
• Τhermal Characterization of Polymeric Materials, Edith A. Turi, 1981, Academic Press
• Roussac, A. Rouessac, “Chemical Analysis, Modern Instrumentation. Methods and Techniques”, 5th ed. J. Wiley and Sons Ltd., Chichester, England 2000.

• Analytical Bioanalytical Chemistry, Vol. 404: Instumental Methods of Analysis (IMA 2011), Springer, 2012.
• F.W. Fifield and D. Kealey, “Principles and Practice of Analytical Chemistry”, Blackwell Science Ltd, New Delhi, 5th ed. 2004
• Analytica Chimica Acta, Analytical Letters, Analytical and Bioanalytical Chemistry
• Journal of Food Composition and Analysis , Food Chemistry, Food Analytical Methods