Analytical Chemistry I


The basic aims of the course are    to provide background knowledge in basic chemistry and analytical chemistry to enable  students to prepare solutions and proceed with calculations to improve the ability of students to present and evaluate results 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 control


The basic prerequisities are
 fundamentals of inorganic and organic chemistry
 undergraduate courses on analytical chemistry

Learning Outcomes

students learn to calculate and prepare solutions of various concentrations  used in the laboratory students learn to manipulate chemical equilibrium in order to understand various phenomena during food preparation and storage students are introduced into quantitative analysis and become used to calculations associated with laboratory accreditation students become familiar with errors in the laboratory and statistical evaluation and presentation of results Students are expected to understand and evaluate the principles of quality and assurance to apply their knowledge and understanding in problem solving cases in the laboratory  to express their experiments and conclusions in a clear and scientific way  to develop an independent way of scientific work to present their essay in public


Basic principles of Analytical Chemistry, Concentration, chemical calculations, Chemical equilibrium, strong and weak electrolytes, the pH scale, common ion effect, buffer solutions, solubility product, complex formation, redox equilibrium Introduction to quantitative analysis, errors and treatment of errors in quantitative analysis, significant figures, presentation of analytical results · Acid – base titrations, calculations, selection of indicator, redox titrations, argentimetric titrations, EDTA titrations and water hardness Case studies of quality control (determination of acidity of olive oil, orange juice and wine, etc) Interpretation, evaluation and presentation of results

Content Delivery

The sequence and logic behind the delivery of the unit is:   Introduce the students to Chemical Equilibrium in order to be able to understand and calculate acidity (pH) of solutions and other quality parameters Make students familiar with calculations for preparation of a variety of solutions Introduce the students to the principles of quantitative measurements as well as  evaluation and presentation of results Explain the logic behind the selection of indicators with practical examples Introduce students to the concept of evaluating food quality and quality assurance

Coursework And Assignment Details

Each student should prepare a short essay on an application  of Classical Analytical Chemistry in food quality The essay should be presented in the classroom Each presentation should not be longer than 10 minutes Each presentation should include: Title, name of student, etc Importance of the determination described in the essay Principle of determination Methodology and apparatus Applications Discussion (if any) - Conclusions