Chemistry - Value added courses

                                           ADULTERATION OF FOOD MATERIALS

                                                    Chemistry Development

                                                           Course Syllabus

Course Description:  This course introduces students to Adulteration of food materials.

  Key  topics: Different food materials and  analysis.

Instructional Methods

The course will be taught using a combination of lectures, laboratory analysis, field experiences and homework assignments.  Laboratory and field sessions are intended to provide opportunity for students to conduct food quality sampling, testing, and data recording with special attention to quality assurance.

Course Objectives:

• Identify the major types of food materials
• Identify the ways in which humans influence food materials
• Perform standard food materials analysis
• Discuss and list ways to reduce food materials
• Complete a food materials report based on work completed in this course

Course Schedule (example: course could be taught over a number of time periods)

The course will meet over five weeks: lectures are every  afternoon for one hour, and there is a one-hour lab on monday and friday from 1-2pm

Week 1Introduction/review of adulteration of food materials

                        Importance of food materials

             Lab – laboratory procedures and safety

Week 2Field Quality Assurance           

                        The scientific method and data collection

                        Recording your observations and writing accurate descriptions

                        Prevention of sample contamination

              Lab – Introduction to adulteration of food materials

Week 3Quick test for Some adulterations in food materials

                        General sampling procedures for food collection and analyze with probes

                        (milk, ghee,sugar, honey, jiggery,turmeric powder,chillies powder )

                        Field trip/Lab – Field safety and Collecting food materials

Week 4Food Materials Sampling

                      Lab – Writing the tests in notes

Week 5             Writing the Report

            Writing food materials quality reports

                         Results writing

            Conclusion writing

Course Policies

Students are expected to conduct themselves in a responsible and courteous manner.  Attendance is mandatory. 

Assignments

1.  Students will demonstrate skills using lab equipment (i.e., safety measures, proper use, proper disposal and proper storage)

2.  Students will compile all components into a Final Lab Report

Evaluation

Students will participate in lectures, contribute to class discussions, take part in field and laboratory activities and complete a Lab Report  at the completion of the class.

LOYOLA DEGREE COLLEGE(YSRR),PULIVENDULA

DEPARTMENT OF CHEMISTRY

Certificate Course in Water Analysis – Syllabus

Duration: 6-8 Weeks

Mode: Theory + Practical + Field Work

Module 1:

•  Introduction to Water and Its Importance
• Importance of water for life and environment
• Types of water: surface water, groundwater, rainwater, seawater, wastewater
• Sources of water pollution
• National & international standards for drinking water (WHO, BIS, CPCB, EPA)

Module 2:

• Basics of Water Chemistry
• Physical properties of water (pH, turbidity, colour, odour, conductivity)
• Chemical composition of natural water
• Major ions: Ca²?, Mg²?, Na?, K?, HCO??, Cl?, SO?²?, NO??
• Organic and inorganic pollutants
• Concept of hardness, alkalinity, acidity

Module 3:

• Water Quality Parameters
• Physical Parameters: Temperature, turbidity, colour, odour, TDS
• Chemical Parameters: pH, alkalinity, acidity, hardness, chloride, sulphate, nitrate, phosphate, fluoride
• Heavy Metals: Lead, mercury, arsenic, cadmium, chromium
• Biological Parameters: DO, BOD, COD, coliform bacteria
• Toxic & Hazardous Contaminants

Module 4:

• Sampling and Preservation Techniques
• Principles of water sampling
• Methods of collection (grab, composite, automatic samplers)
• Preservation & transport of samples
• Quality assurance & quality control (QA/QC)

Module 5:

• Analytical Methods
• Classical Methods: Titration, gravimetric, colorimetric
• Instrumental Methods:
• UV-Vis Spectrophotometry
• Flame Photometry
• Atomic Absorption Spectroscopy (AAS)
• Inductively Coupled Plasma (ICP)
• Ion Chromatography
• TOC Analyzer
• Microbiological analysis of water (MPN test, membrane filtration, plate count method)

Module 6:

• Water Treatment and Management
• Water purification methods (coagulation, sedimentation, filtration, disinfection, softening)
• Advanced treatment (RO, UV, ozone, activated carbon)
• Wastewater treatment overview (primary, secondary, tertiary)
• Case studies of water analysis in urban/rural/industrial areas

Module 7:

• Practical Training
• Estimation of pH, conductivity, turbidity, TDS
• Determination of hardness, chloride, alkalinity
• DO, BOD, COD analysis
• Determination of heavy metals (AAS/ICP)
• Microbial testing of water samples
• Field visit to water treatment plant / pollution control board lab

Module 8:

• Regulatory and Environmental Aspects
• BIS & WHO standards for drinking water
• CPCB & SPCB guidelines
• Environmental Protection Act (Water Act, 1974)
• Role of ISO standards (ISO 17025 for testing labs)

Evaluation:-

Written exam (theory)

Practical lab test

Project report / case study on water analysis

Outcome:-

After completing this course, students will:

? Understand water chemistry and pollution issues

? Gain hands-on skills in laboratory water analysis

? Be able to assess water quality as per national/international standards

? Qualify for roles in environmental labs, water treatment plants, industries, and research