LV EN RU DE FR

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. Atomic structure. Classification of inorganic compounds, their chemical properties (Lecture 1 h). Lab.work. Acid's chemical properties (Laboratory works 3h). Independent work on the chemical properties of inorganic compounds.
2. Qualitative and quantitative determination of inorganic compounds (Lecture 1 h). Lab.work Determination of HCl. Test No 1. on the properties of oxides and acids (Laboratory works 3h).
3. Inorganic bases. Inorganic salts in food (Lecture 1 h). Lab.work Chemical properties of the base (Laboratory works 3h).
4. Electrolytic dissociation. Ion reactions (Lecture 1 h). Lab.work. Ion reactions. Test No 2 on the properties of bases and salts (Laboratory works 3h).
5. Salt hydrolysis. pH of the solution (Lecture 1 h). Lab.work. pH of salts solutions (Laboratory works 3h).
6. Solutions, expressions of their concentrations (Lecture 1 h). Lab.work Solution preparation (Laboratory works 3h). Independent work on the ways of expression of the substance concentration.
7. Complex compounds. Lab.work Complex compounds. Test No 3 on the ways of expression of the substance concentration (Laboratory works 3h).
8. Oxidation Reducing Reactions (Lecture 1 h). Lab.work Oks.red. reactions. (Laboratory works 3h). Independent work on oxidation reduction equations.
9. Water, hydrogen peroxide. Water hardness (Lecture 1 h). Lab.work Determination of water hardness Test No 4 on the oxidation reduction equations (Laboratory works 3h).
10. Macroelements in food, their chemical properties (Lecture 1 h). Lab.work Chemical properties of elements (Laboratory works 3h). Independent work on the chemical properties of macronutrients.
11. Trace elements in food, their chemical properties (Lecture 1 h). Lab.work Chemical properties of metals. Test No 5 on the chemical properties of macroelements (Laboratory works 3h).
12. Trace elements in food, their chemical properties (Lecture 1 h). Lab.work Non-metallic chemical properties (Laboratory works 3h). Independent work on the chemical properties of trace elements.
13. Gravimetry (Lecture 1 h). Lab.work Determination of crystallization water content. Test No 6 on the chemical properties of trace elements. (Laboratory works 3h).
14. .Optical analysis methods (Lecture 1 h). Lab.work Spectrophotometric determination of bioactive compounds in food. (Laboratory works 3h).
15. Optical analysis methods (Lecture 1 h). Lab.work Spectrophotometric determination of bioactive compounds in food (Laboratory works 3h).
16. Chromatographic methods (Lecture 1 h). Getting to know the liquid chromatograph (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”.