C20J CHEMICAL ANALYSIS I (4 Credits) (Semester I)

Pre-requisites: C10J and C10K
Syllabus:
Statistical methods and their use in laboratory management. Types of errors, rejection of data, means and standard deviations and their use in testing analytical results and methods, quality control charts.

Oxidation-reduction titrations and an introduction to the use of electrodes in analytical chemistry as illustrated by the pH electrode. Other ion selective electrodes. An introduction to spectroscopic methods as illustrated by Molecular Spectroscopy, including fluorescence in the UV/VIS region of the electromagnetic spectrum. The components of Spectrometers. Applications of such methods.

An introduction to Chromatography. General chromatographic principles of separation. An introduction to gas chromatography including instrumentation. Some illustrations of applications of Gas Chromatography.

A practical course of 36 hours.

C 25J BIOTECHNOLOGY IN THE CHEMICAL AND FOOD INDUSTRIES (4 Credits) (Semester I)

Pre-requisites:
C 10J and C 10K
Syllabus:
Industrial fermentation, Fermentation kinetics. Fermentor design and operation. Food processing plant sanitation and food spoilage Selected food and animal feed produced by the action of microorganisms. Biogas.
A practical course of 36 hours.

C 25P FOOD PROCESSING TECHNIQUES (8 Credits) (Semester II)

Pre-requisites:
C 10J and C 10K
Preference will be given to students majoring in Food Chemistry.
Syllabus:
Unit operations of the food industry. HACCP. The techniques for processing meat, fish and poultry, fruit and vegetables and dairy. Thermal processing, freezing, juices and concentrates, jams and jellies, irradiation, frying, pickling, curing and smoking of meats, preservatives. Water relations in food processing, drying and dehydration. Enzymes in food processing. Packaging. New technologies.

A practical course of 72 hours.

C 26Q ENVIRONMENTAL CHEMISTRY (8 Credits) (Semester II)

Students are strongly recommended to read C20J and C30J before entering this course.
Pre-requisites:
C 10J and C 10K. Permission required.
Syllabus:
A study of the important processes and reactions in the environment by a consideration of: 
  (a) the biogeochemical cycles of the major, minor and trace elements 
      showing sources and dispersion processes;
  (b) the divisions into lithosphere, hydrosphere, atmosphere and biosphere; 
and   
  (c) the interactions between man and the environment (including pollution control).
A study of corrosion by a consideration of: 
  (a)  metallic corrosion
       (i) in gaseous environments, 
  and (ii) in aqueous environments;
  (b)  degradation of materials other than metals;
  (c)  corrosion protection.
A practical course of 72 hours.

C30J CHEMICAL ANALYSIS II (4 Credits) (Semester II)

Co-requisite:
C20J AND Permission required
Syllabus:
Classical Methods. Gravimetric methods of analysis. The properties of electrolytes and their effects on solubility. Properties of colloids. Practical methods.

Analytical Methods for Metals. Atomic Absorption, Emission and Fluoresence Spectroscopies. Basic experiments and instrumentation. Methods of atomisation and practical considerations. Xray Fluoresence Spectroscopy: courses and detectors, sample preparation, interpretation of spectra-interferences and enhancements. Instrumental Neutron Activation Analysis: the basic experiment, instrumentation, applications and limitations.

Chromatography: A review of the principles of chromatography. Sampling for chromatography. Further applications of GC, GC detectors. Liquid chromatography: HPLC in its various forms, instrumentation, columns, detectors. GC-MS and other hyphenated systems.

The analysis of real samples. The analysis of trace vs major components. Sampling theory, contamination, and errors associated with sampling. Inter-laboratory calibration/testing exercises. The Professional Analyst.

C 34Q CHEMICAL PROCESS PRINCIPLES (8 Credits) (Semester I)

This course is only available to Applied Chemistry (as a requirement) and Food Chemistry (as an elective) majors.
Pre-requisite:
C 23J. Permission required. Co-requisites:
C 33J
Syllabus:
Process Material Balances.Transfer Operations and Separation Processes. Applied Thermodynamics and Kinetics.

A practical course of 72 hours.

C 35Q FOOD AND FLAVOUR CHEMISTRY (8 Credits) (Semester II)

Pre-requisites:
C 22J Permission required.
Co-requisites:
C 32J
Syllabus:
The Chemistry and nutritional significance of the major food constituents (lipids, proteins, carbohydrates). Enzymes. Vitamins and minerals required for health. Food additives and flavourings. Naturally occuring toxicants in foods. Food contaminants.

A practical course of 72 hours.

C 34M THE CHEMICAL INDUSTRIES (4 Credits) (Semester II)

Pre requisites:
C 10J and C 10K. Permission required.
Co requisites:
C20J AND C22J AND C23J AND C31J
Syllabus:
The Bauxite to Alumina and Sugar Industries: raw materials, major unit operations and the flow of materials through and chemical changes within them, products and possible alternatives, product quality assurance methods, possible future and developments, local and global relevance, environment issues. The Global and Caribbean Chemical Industries.

Practical work is in the form of satisfactory participation in an approved work study programme.

C 34J PROJECT EVALUATION AND MANAGEMENT FOR SMALL CHEMICAL INDUSTRIES (4 Credits) (Semester I)

This course is only available to students majoring in Applied Chemistry, Food Chemistry or to students who do not have any Management Studies courses and are majoring in areas which have an industrial direction and have the approval of the Department within which they are majoring.
Pre requisites:
C 10J and C 10K
Co requisite:
C 34M or C 25P
Syllabus:
A general introduction to macro- and microeconomics with special emphasis on the role of the Chemical Process Industries Sector in industry and the economy. Project Evaluation.
The cost elements involved in the procurement of raw materials, costs incurred in processing. Product sales, prices, sales volume, return on investment and payback period in relation to the economic life of process plants.
Management in Small Chemical Enterprises. Opportunities and roles. Organization. Production. Marketing. General Policy.
Dr Bird logoReturn to Chemistry, UWI-Mona, Home Page

Copyright © 2004 by Robert John Lancashire, all rights reserved.

Created and maintained by Prof. Robert J. Lancashire
The Department of Chemistry, University of the West Indies,
Mona Campus, Kingston 7, Jamaica.

Created Feb 1995. Links checked and/or last modified 26th August 2004.
URL http://wwwchem.uwimona.edu.jm/chemug2a.html