المقررات الدراسية

مقررات برنامج بكالوريوس - ساعات معتمدة

المقرر

الرقم الكودي

نظري

عملي / مناقشات

كيمياء فيزيائية

PA111

ــ

1

كيمياء غير عضويــة

PA122

1

2

كيمياء تحليلية صيدلية ( 1 )

PA213

1

3

كيمياء تحليلية صيدلية ( 2 )

PA224

1

3

تحليل آلي وتطبيقي

PA315

1

3

رقابة جودة الأدوية

PA426

1

3

 

 

5

15

متابعة الدواء العلاجية

PAE  10

--

2

تحليل الغذاء

PAE   11

--

2

 

Programme Curriculum Course Descriptions :

PA111:-Physical Chemistry
كيمياء فيـزيائـية

Thermochemistry, heat reactions, energy, enthalpy equations , Types of heat reaction, AHF, AHC, heat of solution, heat of neutralization, transition change , Hess's Law, its applications, and bond energy.

Thermodynamics, first law of thermodynamics . Second and third law of thermodynamics. Chemical Kinetics, rate of reaction, first Order reaction, rate law , Second order and third order of reaction, molecularity , Theories of reaction rate, activation energy and catalysis , Photochemistry, absorbed energy, quantum yield , Colloids, types, characterization and preparation , Emulsion and sols and their stability

PA122:-Inorganic Chemistry
كيمياء غير عضوية

Introduction to general chemistry, Types of chemical reactions – Calculations of  solubility product constant of  a precipitant calculations of concentrations of substances.

Analysis of anions – Analysis of cations – Analysis of mixture of anions and cations .

PA  213:-Pharmaceutical Analytical  Chemistry(1)              
كيمياء تحليلية صيدلية ( 1 )

Theory, titration curves, indicators, applications. Titrations in non-aqueous media, classification of solvents, theory, applications. Precipitimetric titrations: solubility product principle, titration curves, Mohr's  method, volhard's method, Fajan's method, application. Gravimetric analysis: theory, contamination of ppt, organic precipitatnts, homogenous precipitatrions, applications.

PA 224:-Pharmaceutical Analytical Chemistry(2)           
كيمياء تحليلية صيدلية ( 2 )

Redox titrations, theory, oxidation potentials, titration curves, redox indicators, selected oxidants and reductants, applications. Analysis of oils and fats: physical analysis, chemical analysis: acid value, saponification value, iodine value, rancidity, spectroscopic examination of oils and fats, UV-Visible, IR, X-ray.

PA 315:-Instrumental and Applied Analysis             
تحليل آلي وتطبيقي

Electrochemical methods, electrode potential, reference electrodes, indicator electrode, applications. Conduct metric titrations: ionic conductance, definitionsm cell constant, conductance measurements, applications.

Polarography: Ilkovic equation, dropping mercury electrode, diffusion current, applications, derivatization polarography.  Chromatography:  paper, thin layer chromatography and electrophoresis.

High performance liquid chromatography: evaluation of chromatograms, instruments. Gas chromatography: GLC and GSC, columns, temperature settings and detectors. Water analysis: sampling, physical analysis, chemical analysis: determination of chloride, chlorine, ammonia, nitrate, nitrite and hardness.

PA 426  Quality Control of Drugs               
رقابة جودة الأدوية

Control and quality assurance, in process control and validation. Sampling process prior to analysis, analysis of raw materials and finished products using reference standards. Pharmacopeia methods of stability and stability testing of drugs. Performance and calibration of instruments used in pharmaceutical analysis. Validation of analytical methods and ISO and BSI.

PAE 10:-Therapeutic drug monitoring                      
متابعة الدواء العلاجية

Introduction, serum drug concentrations, drug protein binding, therapeutic drug monitoring of some typical drug classes eg. Antidepressants, benzodiazepines, antipsychotics , antiarrhythmic drugs, toxicological drug monitoring.

PAE 11:Food analysis
تحليل الغذاء

Introduction to food analysis,  Analysis of proteins, kjeldahl method, Analysis of oils and fats, Analysis of carbohydrate, Analysis of food additives(colouring agent, preservatives,…………… ),and Genetically modified foods.

 

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