Fundamentals in Chemical and Analytical Methods

Classroom lessons: Introduction to analytical chemistry. Classification of chemical methods of analysis. The analytical process. Basic principles of Green Analytical Chemistry. Laboratory practice: safety; handling of glassware and reactants; measuring mass, volume and concentration. Fundamentals of chemometrics: errors in chemical analysis; processing analytical data (statistical tests, calibration). Volumetric titration: standard solutions, indicators, titration curves. Theory and application of acid - base and complexometric titrations (strong/weak species, polyprotic species, buffers, complexes and chelates). Titrations based on precipitation equilibra and gravimetric methods. Introduction to electrochemistry. Electrochemical cells. Electrodes classification. Potentiometry. Experimental pH measurement. Operative definition of pH. Potentiometric titrations. Introduction to spectroscopy. Quantitative analysis based on UV-Vis and atomic spectrophotometry.
Other classroom activities:
Introduction to laboratory experiments: Principles of chromatographic separations; the partition coefficient. Extraction with a separatory funnel. Main stationary and mobile phases. Extractions from aqueous solutions and with organic solvent. Column and thin layer chromatography. Rf calculation. Comparison of an unknown sample with a standard. TLC detection systems and TLC simulation exercises.
Worksheets for processing data obtained from classical and instrumental methods of analysis. Simulation of a titration and drawing of the titration curve. Electrolytic cell/ battery simulation. UV-Vis spectrophotometric determination by external calibration.
Laboratory activities:
1) Preparation of a standard solution by weighing and/ or dilution. Use of common glassware, technical and analytical balance, manipulation of aqueous solutions. 2) Solubility and aqueous equilibria. 3) Handling of polar organic compounds: extraction of caffeine from an energy drink (partition coefficient; use of a separatory funnel, Buchner filtration, celite filtration; use of rotavapor) + TLC and comparison with a standard; calculation of the extraction yield). 4) Handling of apolar organic compounds: extraction of lycopene from tomato concentrate (use of a thermomantle, use of refluxing, rotavapor, manipulation of apolar organic solvents; crystallization) + TLC qualitative analysis of product purity. 5) Volumetric titration. Use of the burette, preparation of primary and secondary standards, evaluation of colorimetric indicators. Statistical evaluation of the obtained data. 6) The experimental pH measurement (pHmeter with calibration and use of the glass membrane electrode); pH indicator papers and reactants. Preparation of a buffer solution and testing of the buffering power. pH measurement of food samples.