Laboratory Techniques

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Objectives

This course is intended, as a first approach, that students recognize the usefulness of the basic procedures of laboratory techniques in the effective resolution of everyday situations. It is also intended that students understand the importance of correct procedures sample collection, from which depends the reliability of the final results. Throughout this course it is essential that the students master the principles underlying the methods used in the laboratory to quantify different analyses, as well as develop skills to work in the laboratory, namely handle correctly the materials, equipment and apply simple experimental techniques. Finally, this course aims to put students in real situations where they are challenged to make use of the acquired theoretical concepts, such as the preparation of a saline solution.

Program

Theoretical: Sampling; Food, water and soil samples. Concepts related to solutions: What is a solution; concept of concentration (molar, percentage and ppm); dilution and concentration factors; Solubility Curve and concept of density. Brief description of Spectrophotometry; Absorbance; Beer–Lambert law; Standard solution and Calibration Curve. The concepts of acid and base; the strength of acids and bases; acid-base balance; concept of pH; potentiometric and colorimetric methods; acid-base indicators.

Practical: Sampling: sampling of swimming pool water. Solutions: exercises; laboratory preparation of different types of solutions. Spectrophotometric methods: construction of calibration curves; Determination of the concentration of nitrate in waste waters; Evaluation of the antioxidant power of orange juice. Acid-base titrations: resolution of exercises to calculate the pH value; Determination of alkalinity of sludge from WWTP and the concentration of acetic acid in vinegar.

Teaching Methodologies

Teaching is based on three fundamental pillars, lectures, practical classes and laboratory activities. The lectures are organized by themes, and consist mainly by theoretical exposure of fundamental concepts. An important component of education is based on discussion with students, who are encouraged to develop critical thinking. The laboratory classes are made individually or in groups and results obtained from the practical work are used for the calculation of kinetic parameters, yields of energy, etc ... The students must attend at least 70% of practical lessons.

Bibliography

Skoog,West and Holler, 1996, Fundamentals of Analytical Chemistry, 7th ed. Saunders College Publishing

Skoog, Douglas, West, Donald and Holler, 1996, Principles of Instrumental Analysis, 7th ed. Saunders College Publishing

Gonçalves, M. L., Métodos Instrumentais para Análise de Soluções. Lisboa: Fundação Calouste Gulbenkian.

Nielsen. 2003. Food Analysis Laboratory Manual. Kluwer Academic/Plenum Publishers

Code

0105769

ECTS Credits

6

Classes

  • Teóricas - 30 hours
  • Teórico-Práticas - 30 hours