Analytical chemistry/Instrumental methods studies and uses instruments and methods used to separate, identify, and quantify matter.
In practice, separation, identification or quantification may
constitute the entire analysis or be combined with another method.
Separation isolates analytes. Qualitative analysis identifies analytes, while quantitative analysis determines the numerical amount or concentration.
Analytical chemistry consists of classical, wet chemical methods and modern, instrumental methods. Classical qualitative methods use separations such as precipitation, extraction, and distillation.
Identification may be based on differences in color, odor, melting
point, boiling point, radioactivity or reactivity. Classical
quantitative analysis uses mass or volume changes to quantify amount.
Instrumental methods may be used to separate samples using chromatography, electrophoresis or field flow fractionation. Then qualitative and quantitative analysis can be performed, often with the same instrument and may use light interaction, heat interaction, electric fields or magnetic fields. Often the same instrument can separate, identify and quantify an analyte.
Analytical chemistry is also focused on improvements in experimental design, chemometrics, and the creation of new measurement tools. Analytical chemistry has broad applications to medicine, science and engineering.
Rationale
This course is designed to provide practical
knowledge of using instrumentation in food analysis. It covers qualitative and
quantitative analysis of different food stuffs so that students will be able to
know independently
using their own hands to drive instruments to learn with hand to do analysis of
foods.
Objectives
The specific objectives of the course are:
1. to make
apprehend the principles of methods and analytical instruments used in analysis
of food products.
2. To
provide necessary knowledge in application of these principles including
analytical instrument operation to analysis of sample in the laboratory
situation.
3. To
develop necessary skills on proximate analysis of foods.
4. To
afford students with an opportunity to identify different types of analytical
instruments in their respective laboratories.
5. To
enlighten interaction of food by using different analytical techniques
6. To provide essential knowledge
on how to design, carry out, record and analyse the results in experiment
7. To
develop skills for the assessment of physico-chemical properties.
Outcomes
Students will be able to determine the techniques/procedures
for Fat
test, protein test, moisture, ash, viscosity, extraction, UV graph etc.
Text Books & References