Some Advanced Instrumental Techniques (Paper II)

M.Sc. II: Analytical Chemistry
Semester III: 2020-2021

Food, Cosmetic and Forensic science (Paper I)

M.Sc. II: Analytical Chemistry
Semester III: 2020-2021

Chromatography

This course provides introduction to science of chromatography. It also deals with different types of chrmatography techniques like TLC, GC, HPLC etc.

Titrimetric analysis

Course intends to cover basic principles, methodology and applications of different titration methods like precipitation, complexometric and redox titration

Course IV: ANALYTICAL CHEMISTRY


Analytical Chemistry – Assignment Point

This course has been designed for self learning of 

1. Various optical methods like Flame emission spectroscopy (FES) , Atomic absorption Spectroscopy (AAS),  Fluorimetry and Phosphorimetry.

2. Electroanalytical methods like polarography

3. Statististical treatment to the data


You will learn through various activities, videos, audios, quizzes,games and so on.


Looking forward to enjoy learning together.

Volumetric analysis

The course comprises of basic theory for different types of volumetric analysis

ANALYTICAL CHEMISTRY

The course Molecular Luminescence-Fluorescence covers fluorescence sensing, novel fluorophores, radiative decay engineering. The course is applicable for M.Sc Part II Analytical Chemistry Sem III Paper 2 (2018-2019).

Paper IV: Module 4: IR and UV-VIS Spectroscopy

4.1 IR Spectroscopy: Introduction, basic principle, dipole changes during vibrations and rotations, rotational transitions, vibrational transitions, types of molecular vibrations, vibrational modes, vibrational coupling and applications of IR regions. (3L)

4.2 Dispersive and non-dispersive IR: Instrumentation, working and its application
FT-IR: Principle instrumentation and working, Qualitative and quantitative application. (4L)

4.3 UV-Visible Absorption Spectroscopy: Introduction, basic principle, Absorbing species, absorbing species containing sigma, pi and non-bonding electrons, types of absorbing electrons, organic chromophore, effect of conjugation of chromophore, absorption by aromatic systems, solvent selection. (5L)

4.4 Application of UV-VIS spectroscopy: Derivative, Simultaneous and dual wavelength spectrometry: principle, instrumentation and working, application. (3L)

CODE – PSACH 301; PAPER I: Module I: Food: Introduction, preservation and packaging


1.1 Food chemistry: Water in food, water activity and shelf life of food. (1L)
1.2 Physical, chemical, functional properties and nutritive value of carbohydrates, fats and lipids, amino acid and proteins. (3L)
1.3 Food additives and enzymes. (1L)
1.4 Food processing: Benefits and drawbacks, Fuel value of food. (1L)
1.5 Food preservation: Basic principles, methods of food preservation: Use of temperature, use of anaerobic conditions, Use of preservatives, Removal of moisture, Use of fermentation process, Use of radiations.(6L)
1.6 Food Packaging: Introduction, importance, different types of packaging material (Glass, aluminum, paper and plastics), newer packaging technologies. (3L)