Instrumental Analysis Laboratory

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The teaching methodology is developed through theoretical classes, using slides, accompanied by the presentation and development of the topics forming the syllabus. In laboratory practical classes, the various experimental works proposed are carried out in a group of two students. Experimental work includes carrying out the experiment, preparing a written report, and analyzing and discussing the results. At the end of each work carried out, an oral discussion is carried out by group. The reports prepared are also analysed.

With this curricular unit it is intended that students: i) develop the ability to work in a group with responsibility and safety, realizing the risks involved in different laboratory practices; ii) They acquired experience in analytical (absorption) spectrometry, potenciometry and analytical chromatography, including the adoption of the method of identification and quantification of the sample components, the preparation and measurement of the sample with the appropriate equipment and familiarization with the equipment used; iii) know and are able to operate the most widely used equipment in the instrumental analysis laboratory; iv) are able report the work (both orally and in written form) and discuss and analyze the experimental results.

Theoretical content: Analytical Procedure. Experimental error and statistical treatment of results. Calibration methods: external standard calibration, internal standard and standard addition. Validation of analytical methods. Spectroscopy, electrochemical and separation methods.

Experimental Works:

1. Spectrophotometric determination of sodium nitrite in processed meats (cold meats).

2. Simultaneous spectrophotometric determination of acetylsalicylic acid and ascorbic acid in a pharmaceutical product.

3. Characterization of variations in cheese composition components (water, fat and protein content) by thermogravimetry and vibrational absorption spectroscopy (FT-MIR-ATR).

4. Spectrofluorimetric determination of quinine in tonic water.

5. Determination of ethanol in red table wines by GLC with packed column and detection by FID.

 6. Determination of total dry extract and pH of table wines

7. Determination of organic acids (L(+)-tartaric, L(-)-malic, citric, L(+)-lactic, acetic and succinic acids) in red table wines by HPLC-UV reverse phase-anion exclusion .

NAO

Rouessac, Francis ; Rouessac, Annick. (2000). Chemical analysis: modern instrumental methods and techniques. English ed. Chichester [etc.] : John Wiley & Sons, Ltd, cop. 445 p.. ISBN 0-471-97261-4. Available in the ISEC Library: 6-4-3 (ISEC) – 11339

Skoog, Douglas A. ; Leary, James J. (1992). Principles of instrumental analysis. Fourth Edition. Fort Worth : Saunders College Publishing. 1 vol. (pag. múltipla). ISBN 0-03-075398-8. Available in the ISEC Library: 6-4-33 (ISEC) – 061517

Levine, Ira N., (2003). Physical Chemistry. 5th ed.. Boston [etc.] : McGraw-Hill. 986 p.. ISBN 0-07-123213-3. Available in the ISEC Library: 6-5-74 (ISEC) – 14838 ; 6-5-73 (ISEC) – 14839. – Repeated copy

Danzer, K. (2007). Analytical chemistry: Theoretical and metrological fundamentals. Berlin ; New York: Springer.

Currell, G. (2000). Analytical Instrumentation: Performance characteristics and quality. England, John Wiley & Sons, Ltd.

Laboratory handouts previously provided by the teacher