APPLIED ANALYTICAL CHEMISTRY

Knowledge and understanding:
The Applied Analytical Chemistry course aims to provide the student with the theoretical-practical skills relating to the operating principles of the different chemical instruments for modern analysis in the food and environmental fields, together with a critical analysis of the analytical data obtained.

-Ability to apply knowledge and understanding:
The objective is to provide the student with skills relating to chemical analysis methods, their choice and their application to the analysis of solid, liquid and gaseous samples as well as an autonomy of judgment relating to the statistical evaluation of the determined analytical data, with particular reference to its use in multidisciplinary contexts.

- Making judgments:
Develop an adequate ability to describe with an appropriate level of formalism and language the analytical methods, the related methodological principles and the extraction and purification procedures of a sample to obtain accurate and precise analytical data.

-Communication skills:
Know how to use appropriate scientific-technical terminology and symbols for the discussion of the course contents and be able to develop an autonomous and partly original discussion on such contents.

-Learning skills:
Knowing how to independently process the fundamental concepts (techniques and theoretical models) developed during the course for the identification of the analytical problems addressed and knowing how to make logical connections between the topics of the course.

Lesson exercises  and numerical exercises.

If the course would be at distance, or in presence and at distance at the same time, the necessary and appropriate changes to the statement originally declared will be introduced to comply to the program reported in the syllabus.

Principles, aims and concerns of applied chemical analysis. Chemical analysis applied to quality control. Sampling and pre-treatment of solid, liquid and gaseous real matrices. Use of chromatographic, electrochemical and spectroscopic methods for the analysis of different types of samples. Control cards. Robustness of a method. Yield of recovery and matrix effect. Non-parametric tests.

Water cycle and water supply. The analytical requirements of water. Water characterization, analysis and expression of analytical data. Determination of some characterizing parameters. Study of the carbon dioxide, bicarbonate and carbonate system and determination of free carbon dioxide. Measurement of temperature and dissolved oxygen, pH, turbidity and fixed residue. Determination of carbonates and bicarbonates, determination of temporary, permanent and total hardness by using complexometric techniques. Determination of sulphate and chloride. Water treatment. Determination of residual and free active chlorine: method with N,N-diethyl-p-phenylenediamine (DPD). Determination of fluoride, nitrate and nitrite ions, total and ammoniacal nitrogen, anionic surfactants and phosphorus. Evaluation of the health state of a water body: DO, BOD, COD, TOC, pesticide pollution, heavy metal pollution: determination of iron, chrome and manganese.

Wine analysis: determination of density, total dry extract, total acidity, alcohol content, methyl alcohol, glycerol, reducing and total sugars, esters, acids, polyphenols, proline, nitrogenous substances and mineral substances, vitamins and carbon dioxide.

Analysis of fatty substances. Classification and characterization of an olive oil: determination of refractometric degree, saponification number, acidity, number of peroxides and iodine number. Spectrophotometric characterization of an olive oil. Search for the presence of seed oil in olive oil using the Villavecchia Fabris method.

1. D. A. Skoog, J. J. Leary, Chimica Analitica Strumentale, EdiSES, Napoli, 1995.

2. APAT – IRSA CNR, Metodi analitici per le acque.

 3. R. Kellner, J.-M. Mermet, M. Otto, H. M. Widmer, Analytical Chemistry, Wiley-VCH, 1998

4. S.E. Manahan, Chimica Dell’Ambiente, Piccin Editore

5. F.Balestrieri ,D. Marini Metodi di Analisi Chimica dei prodotti alimentari. Monolite editrice.