PRACTICAL SESSIONS

B.Pharm (Hons) PHR

Summary of Sessions

  1. Calibration of volumetric glassware

This scope of this session is to demonstrate the importance of eliminating readings from non-calibrated glassware as a source of error in analytical laboratories. This particular session involves the calibration of a glass burette using distilled water or deionised water as a suitable calibration liquid.

Your write up should include information on the methodology used, results obtained and a discussion on the importance of using calibrated glassware in a chemical laboratory.

2.Moisture content in Flour

Flour is a worldwide staple foodstuff. Studies indicate that its stability and quality are compromised in the presence of high humidity. The scope of this practical session is an estimation of the moisture content of a provided sample of flour using two different methodologies- specifically the hot air oven and the moisture analyzer.

Your write up should contain details of the specific methodologies used and respective references. A comparison of the results obtained from both methodologies should be carried out using appropriate statistical tools.

  1. Water for injection

Water for injections is water used for the preparation of medicines for parenteral administration, when water is used as a vehicle for dissolving or diluting substances of preparations for parenteral administration. A sample of water is provided for the determination of the following parameters:

Acidity and Alkalinity

Oxidisable substances

Sulphates

Conductivity

Residue on evaporation

pH

Your write up should include the methodologies used and a discussion of the result obtained.Comment on other tests which should be carried out to determine the suitability of use of water for injections.

  1. Dry Run

Nitrite and Nitrate Analysis in Foods

Nitrites and Nitrates occur naturally in foods but may also be present as a result of their use as preservatives.A copy of the results obtained in a local survey conducted to measure the residual level of nitrite and nitrate in a variety of meat samples is attached.

Describe the methodologies for testing of nitrites and nitrates.Discuss their main use and importance in preservation.Compare these results to the permitted levels according to local regulations on the use of preservatives in foodstuffs and discuss.

  1. Determination of the sugar content in honey

You have been provided with a honey sample for the determination of its reducing sugar content.

Your write up must include information on the principle of the test, the methodology used and calculation of results.