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Inorganic and Analytical Chemistry

Course developer

Course abstract

The course’s “Inorganic and Analytical chemistry” aim is to give theoretical and practical skills in inorganic and analytical chemistry - the structure of the substance, the classification of inorganic compounds, the chemical properties of the compounds, as well as micro and macro elements in food products, their properties. Qualitative and quantitative determination methods of inorganic compounds - titrimetry, gravimetry, optical and electrochemical methods are learned. Students are introduced with chromatographic methods.

Learning outcomes and their assessment

Knowledge on most important issues of general chemistry (Test No.1, 2, 3, 4), chemical elements and their compounds in food products (Test No 5, 6), as well as various determination methods of their qualitative and quantitative composition.
Skills independently carry out inorganic chemistry experiments and explain the results obtained there. Skills to analyze, compare, evaluate and choose the most suitable methods for analyzing food products, as well as prepare practical solutions, work with spectrophotometers and pH meters, perform various tests of titrimetry and gravimetry - laboratory work.
Competence the ability to independently obtain and analyze information, and use it, solving issues and problems in the chemical composition of food raw materials and products, their properties and analyzes, and the problems in practical work - protocol of laboratory work, tasks of independent work.

Course Content(Calendar)

1. Structure of atoms (Lecture – 1 h). Discussion seminar on classification of inorganic compounds, chemical properties of oxides and acids (2h). Laboratory work – Reactions of indicators with acids and bases (Laboratory work – 1h). Independent work on the chemical properties of oxides and acids.
2. Chemical bonds (Lecture – 1h). Discussion seminar on inorganic bases and salts in food (2h). Laboratory work - Obtaining bases and salts, their chemical properties (Laboratory work - 2h). 1st Test on the chemical properties of oxides and acids. Independent work on the chemical properties of bases and salts.
3. Electrolytic dissociation. (Lecture – 1h). Laboratory work - Ion reactions (Laboratory work – 2h). Independent work on electrolytic dissociation.
4. Theoretical foundations of salt hydrolysis (Lecture – 1h). Discussion seminar on solution pH, its role in the food industry (2h). Laboratory work – Hydrolysis of salts (Laboratory work – 2h). 2nd Test on the chemical properties of bases and salts. Independent work on the hydrolysis of salts.
5. Complex compounds (Lecture – 1h). Discussion seminar on the names of complex compounds and their formation (2h). Laboratory work - Obtaining and properties of complex compounds (Laboratory works – 2h). 3rd Test on electrolytic dissociation and hydrolysis of salts. Independent work on complex compounds.
6. Oxidation reduction reactions (Lecture – 1h). Discussion seminar on the electron balance method in writing oxidation-reduction equations (2h). Laboratory work - oxidation-reduction reactions. (Laboratory works – 2h). Independent work on oxidation-reduction equations.
7. Macroelements in food, their chemical properties (Lecture 1h). Lab.work Chemical properties of elements (Laboratory works 2h). Test No4. Oxidation-reduction reactions. Independent work on the chemical properties of macronutrients.
8. Trace elements in food, their chemical properties (Lecture 1h). Lab.work Chemical properties of metals. (Laboratory works 2h). Independent work on the chemical properties of micronutrients.
9. Trace elements in food, their chemical properties (Lecture 1 h). Lab.work Non-metallic chemical properties (Laboratory works 2h). Independent work on the chemical properties of trace elements.
10. Water, water peroxide, water hardness (Lecture 1h). Lab.work Determination of water hardness (Laboratory works 2h). 5th Test on the chemical properties of metals and non-metals. Independent work on role of water in food production.
11. Solutions, their properties (Lecture – 1h). Discussion seminar on ways of expressing concentrations of solutions, their calculations (2h). Independent work on ways of expressing concentrations of solutions.
12. Titrimetry (Lecture – 1h). Preparation of solutions (Laboratory works – 3h). Independent work on ways of expressing concentrations of solutions.
13. Direct and indirect titration (Lecture – 1h). Quantification of KOH (Laboratory works – 3h). 6th Test - Ways of expressing the concentration of solutions. Independent work on calculations in titrimetry.
14. Gravimetry (Lecture – 1h). Determination of water content of crystallization. Determination of ammonium salts (Laboratory work – 3h). Independent work on calculations in titrimetry.
15. Optical methods of analysis (Lecture – 1h). Chromium(VI) spectrophotometric determination (Laboratory work – 3h). Independent work on spectrophotometric methods.

16. Application of spectrophotometric methods in the analysis of food products (Lecture – 1h). Spectrophotometric determination of copper(II). (Laboratory works – 3h).

Requirements for awarding credit points

Students must perform 15 laboratory works, submit their protocols, succesfull write 6 tests during the semester. At the end of the course, an examination must be passed. If the grade of the job is 7 and above, a accumulative evaluation is possible.

Description of the organization and tasks of students’ independent work

Preparation for tests, performing tasks of independent work, processing of laboratory work reports, processing of results obtained in laboratory work.

Criteria for Evaluating Learning Outcomes

The overall assessment of the study course consists of evaluations of the written tests and laboratory works, as well as the completion of independent work.
Final grade of the study course will be calculated using a marking scheme:
• tests 50%;
• laboratory reports 40%.
• independent work 10%;
Student must earn a positive mark (at least 4) for every course activity to pass the course.

Compulsory reading

1. Petrucci R.H., Herrig F.H., Madura J.D., Bissonnette C. General Chemistry. Toronto: Pearson Canada, 2017. 1325 lpp.
2. Jansons E. Analītiskās ķīmijas teorētiskie pamati: mācību grāmata. Rīga: LU Akadēmiskais apgāds, 2006. 307 lpp.
3. Čakste I. Vispārīgā ķīmija: mācību līdzeklis. Jelgava: LLU; Rīga: Drukātava, 2008. 66 lpp.
4. Ozola B. Biogēnie elementi: mācību līdzeklis. Jelgava: LLU, 2010. 75 lpp.

Further reading

1. Timberlake K.C. General, Organic and Biological Chemistry. Harlow: Pearson Education Limited, 2016. 937 p.
2. Inorganic Chemistry. Ed.: P.Atkins, T.Overton, J.Rourke, M.Weller, Fr.Armstrong. Oxford University Press, 2006. 822 p.
3. Druviete B., Dūma M., Truksne D. Analītiskās ķīmijas uzdevumi ar risinājumiem un vingrinājumiem. Jelgava: LLU, 2008. 87 lpp.

Periodicals and other sources

1. Journal of Analytical Chemistry ISSN: 1061-9348 (print) ISSN: 1608-3199 (online)
2. Journal of Natural Products ISSN: 0163-3864 (print) ISSN: 1520-6025 (online)

Notes

The course is intended for academic bachelor’s study program “Food quality and innovations”.