Topic outline

• Welcome to Physical, Inorganic and analytical Chemistry
  

  Welcome to Physical, Inorganic and analytical Chemistry

  
  

  Understanding food processes and the properties of foods requires a basic knowledge of physical, Inorganic and Analytical chemistry and of how it applies to specific foods and food processes. Therefore, Food Chemistry is essential for improving the quality of foods, their stability and food product development. In modern food industries, analytical methods are applied to study food constituents, additives and contaminants and their interactions and reactions during processing and storage....

  
  
  

  • How to create account in BLC and how to enroll in your course URL

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  • Announcements Forum
• Teacher's Information
  

  Teacher's Information

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    	Nadia Sulatana MS, Department of chemistry  Jahangirnagor University, Bangladesh. email: nadia.ged0226@diu.edu.bd Phone: 01747755988

    
    
    

• Course Details
  

  Course Details

  • Course Objective, Outline and Outcome File

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  • Course Plan of Physical, Inorganic and Analytical Chemistry (Fall-2021) File

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  • Reference Book File

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• Laboratory Module A: Identification of ions
  

  Laboratory Module A: Identification of ions

  • Complete manual of identification of ions File

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  • Final Exam Instructions; Fall-2022 File

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  • Class material (Identification of anions) URL

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  • Cation Identification Procedure (Spring 2022) File
  • Cation Identification reactions (Spring-2022) File

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  • Cation and Anion Identification File

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• Laboratory Module B: Quantitative Analysis(Titrimetric Analysis)
  

  Laboratory Module B: Quantitative Analysis(Titrimetric Analysis)

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• Laboratory Module C: Enthalphy determination (Energetics)
  

  Laboratory Module C: Enthalphy determination (Energetics)

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