Instrumental analytical chemistry

SCHOOL

SCHOOL OF FOOD SCIENCES

ACADEMIC UNIT

DEPARTMENT OF WINE, VINE AND BEVERAGE SCIENCES

LEVEL OF STUDIES

UNDERGRADUATE

COURSE CODE

3030/3031     SEMESTER

3

COURSE TITLE

INSTRUMENTAL ANALYTICAL CHEMISTRY

INDEPENDENT TEACHING ACTIVITIES
if credits are awarded for separate components of the course, e.g. lectures, laboratory exercises, etc. If the credits are awarded for the whole of the course, give the weekly teaching hours and the total credits

WEEKLY TEACHING HOURS

CREDITS

4 (Theory 2, Lab 2)

5

Add rows if necessary. The organisation of teaching and the teaching methods used are described in detail at (d).

COURSE TYPE

general background,
special background, specialised general knowledge, skills development

Special Background, Specialised general, Skill Development, SPECIAL BACKGROUND COURSE

PREREQUISITE COURSES:

none

LANGUAGE OF INSTRUCTION and EXAMINATIONS:

Greek

IS THE COURSE OFFERED TO ERASMUS STUDENTS

Yes

COURSE WEBSITE (URL)

https://eclass.uniwa.gr/courses/OINO110/

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.

Consult Appendix A

·     Description of the level of learning outcomes for each qualifications cycle, according to the Qualifications Framework of the European Higher Education Area

·     Descriptors for Levels 6, 7 & 8 of the European Qualifications Framework for Lifelong Learning and Appendix B

·     Guidelines for writing Learning Outcomes

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

Taking into consideration the general competences that the degree-holder must acquire (as these appear in the Diploma Supplement and appear below), at which of the following does the course aim?

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

Project planning and management

Respect for difference and multiculturalism

Respect for the natural environment

Showing social, professional and ethical responsibility and sensitivity to gender issues

Criticism and self-criticism

Production of free, creative and inductive thinking

……

Others…

…….

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

Development of creative and inductive thinking

Autonomous work

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

DELIVERY
Face-to-face, Distance learning, etc.

Face-to-face, Distance learning

USE OF INFORMATION AND COMMUNICATIONS TECHNOLOGY
Use of ICT in teaching, laboratory education, communication with students

Power point presentations

Laboratory training using classical and modern instrumental chemical analysis techniques

TEACHING METHODS

The manner and methods of teaching are described in detail.

Lectures, seminars, laboratory practice, fieldwork, study and analysis of bibliography, tutorials, placements, clinical practice, art workshop, interactive teaching, educational visits, project, essay writing, artistic creativity, etc.

The student’s study hours for each learning activity are given as well as the hours of non-directed study according to the principles of the ECTS

STUDENT PERFORMANCE EVALUATION

Description of the evaluation procedure

Language of evaluation, methods of evaluation, summative or conclusive, multiple choice questionnaires, short-answer questions, open-ended questions, problem solving, written work, essay/report, oral examination, public presentation, laboratory work, clinical examination of patient, art interpretation, other

Specifically-defined evaluation criteria are given, and if and where they are accessible to students.

Final written exam (50%) including:

– Comparative evaluation of theory elements

– Development of the way of thinking

Written final laboratory exam (50%) which includes:

– Comparative evaluation of elements of laboratory exercises

– Development of the way of thinking

– Suggested bibliography:

– Related academic journals: