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The document outlines a Skill Development Course in Basic Analytical Chemistry for the 2nd Semester, covering essential concepts such as sampling, chromatography, and the analysis of soil, water, cosmetics, and food. It includes practical case studies and suggested readings for further study. The course consists of 60 contact hours and is worth 3 credits, with a grading system based on internal assessments and an end-semester exam.

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3 views2 pages

Sec 151

The document outlines a Skill Development Course in Basic Analytical Chemistry for the 2nd Semester, covering essential concepts such as sampling, chromatography, and the analysis of soil, water, cosmetics, and food. It includes practical case studies and suggested readings for further study. The course consists of 60 contact hours and is worth 3 credits, with a grading system based on internal assessments and an end-semester exam.

Uploaded by

thanweerhabib86
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd

21

CHEMISTRY
(Skill Development Course)
(2nd Semester)
Course No.:CHM-SEC-151
Basic Analytical Chemistry
Contact Hours: 60; Credits: 03
Full Marks = 100 [End Semester Exam (70) Internal Assessment (30)]
Pass Marks = 40 [End Semester Exam (28) Internal Assessment (12)]
Unit-1: Basic Concepts
Introduction to Analytical Chemistry and its interdisciplinary nature. Concept of sampling.
Importance of accuracy, precision and sources of error in analytical measurements, significant
figures. Chromatography: Definition, general introduction on principles of chromatography,
paper chromatography, TLC, Developing reagent.

Unit-2: Analysis of Soil and Water


Analysis of soil: Composition of soil, Concept of pH and pH measurement, Complexometric
titrations, Chelation, Chelating agents, use of indicators.
Analysis of water: Definition of pure water, sources responsible for contaminating water, water
sampling methods, water purification method.

Unit-3: Analysis of Cosmetics


Definition of Cosmetics, historical background, classification. Major and minor constituents of
cosmetics and their function. Analysis of deodorants and antiperspirants, Al, Zn, boric acid,
chloride, sulphate. Determination of constituents of talcum powder: Magnesium oxide,
Calcium oxide, Zinc oxide and Calcium carbonate by complexometric titration.

Unit-4: Analysis of Food


Analysis of food products: Nutritional value of foods, food preservations and adulteration.
Identification of adulterants in some common food items like coffee powder, asafoetida, chilli
powder, turmeric powder, coriander powder and pulses, etc. Analysis of preservatives and
colouring matter.

Unit-5: Case Studies (Demonstration suggested)


Collection of water sample and determination of pH, acidity and alkalinity, dissolved oxygen
(DO) of a water sample. Collection of soil sample from a study area, estimation of Calcium
and Magnesium ions as Calcium carbonate by complexometric titration .Estimation of macro
nutrients: Potassium, Calcium, Magnesium in soil samples by flame photometry.

Suggested Readings
 Willard, H.H., Merritt, L.L., Dean, J. & Settoe, F.A. Instrumental Methods of Analysis.
7th Ed. Wadsworth Publishing Co. Ltd., Belmont, California, USA, 1988.
 Skoog, D.A. Holler F.J. & Nieman, T.A. Principles of Instrumental Analysis, Cengage
Learning India Ed.
 Harris, D. C. Quantitative Chemical Analysis, W. H. Freeman.
22

 Dean, J. A. Analytical Chemistry Notebook, McGraw Hill.


 Vogel, A. I. Vogel’s Qualitative Inorganic Analysis 7th Ed., Prentice Hall.
 Vogel, A. I. Vogel’s Quantitative Chemical Analysis 6 th Ed., Prentice Hall.
 Robinson, J.W. Undergraduate Instrumental Analysis 5 th Ed., Marcel Dekker, Inc.,
New York (1995).

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