Upon successful completion of the course, students are expected to:
1. They are familiar with the basic principles and applications of Analytical Chemistry and with the classical techniques of quantitative chemical analysis.
2. They are familiar with the concepts: solutions, solubility of substances and concentration of solutions, equilibria of weak acids and bases, solubility product, equilibria of ion complexes.
3. They are familiar with various techniques (oximetry, alkalimetry, complexometry, etc.)
4. To acquire laboratory skills in the above concepts and techniques and knowledge for the safety and functionality of a laboratory of Analytical Chemistry. To be able to reform analysis in the food industry.
Course Content (Syllabus)
Basic principles of analytical chemistry and chemical analysis techniques. Chemical reactions and chemical equations, solutions, solubility of substances and solution concentration, reaction rate and chemical equilibrium, equilibrium of weak acids and bases, heterogeneous chemical equilibrium and solubility product, complex ion equilibrium. Analytical Chemistry laboratory safety, chemical reagents. Titration techniques.
Solubility, concentration of solutions, equilibrium of weak acids and bases, solubility product, equilibria of ion complexes, titlometric techniques