Course Description:
Introduction to instruments and apparatus in analytical chemistry; basic statistics; acid-base, precipitation, complex-formation and redox equilibria in aqueous solution; titrations and their applications; separation methods in analytical chemistry; basic principles of instrumental methods for quantitative analysis and applications in food industry
- Teacher: CHONGDEE BURANACHAI
- Teacher: SUPUNNEE DUANGTHONG
- Teacher: PANWADEE WATTANASIN