Course

Unit 1

Polymers (10 hours)

Classification of polymers, Molecular weight and its distribution, Chemistry of polymerization – Step, chain, Coordination, Copolymerization. Polymerization techniques – bulk, solution, suspension, emulsion, poly-condensation, solid and gas phase polymerization. Structure property relationship in polymers, Synthesis, properties, structural features and applications of important commercial polymers (PE, PP, PS, PVC, PMMA, PET, Nylon-6, Nylon-6,6), Engineering polymers (Kevlar, Nomex, ABS, PC, Teflon). Applications of polymers in separations, electronics and medicine. Polymer degradation: thermal, oxidative and photo-degradation.

Rubber: Classification of Rubbers, Specific properties and applications natural rubber, Isoprene rubber, Styrene Butadiene rubber, Butadiene rubber. Speciality rubbers: Nitrile rubber, Chloroprene rubber, Ethylene Propylene Diene rubber. High performance rubbers: Fluoro rubber (FKM), Silicone rubber, Polyurethane rubber.

Unit 2

Speciality Chemicals (14 hours)

Flavours: Classification of flavours; structure – flavour relationships. Flavours in dairy products; Thermal flavor generation – caramelisation and Maillard reaction. Flavour degradation by oxidation and rancidity. Food-grade colourants. Acidulates, sweeteners, flavour potentiators, enhancers. Essential oils: Chemical constituents, methods of isolation (steam distillation, solvent extraction, supercritical CO extraction). Application in flavor encapsulation and controlled release. 

Cosmetics: Concept and chemistry of active cosmetic ingredients, Functional Ingredients in cosmetics – Surfactants, emulsifiers, preservatives, humectants and colorants. Formulation of selected products – creams, lotions, lipsticks, nail polish, shampoos, hair dyes and tooth pastes. Cosmetic emulsions, rheology modifiers, perfume fixation in cosmetics. 

Perfumery: Introduction and classification of perfume compounds: terpenes, aldehydes, ketones, esters, lactones and musks. Methods of preparation and importance of phenyl ethanol, ionones, musk ketone, synthetic musks, phenylacetic acid and its esters, benzyl acetate jasmine-type aroma compounds. Green fragrance chemistry – biodegradable aroma chemicals; sustainable synthesis. Perfume regulations and safety guidelines (IFRA).

Industrial safety and environmental management: Chemical, dust, and pressure hazards. Hazard mitigation methods. Introduction to HAZOP (Hazard and Operability Studies) techniques. Air, water, and noise pollution control methods, waste treatment (biological oxidation, chlorination, adsorption). Green Chemistry fundamentals – Waste minimization, sustainable raw materials, clean technology.

Unit 3

Separation Techniques I (10 hours)

Fundamentals of chromatography: General description, definition, terms and parameters, criteria for selection of stationary and mobile phase-nature of adsorbents, types of chromatography, factors influencing the adsorbents.

Column chromatography: Column efficiency and resolution, optimization of column performance, capacity factor, selectivity factor – choosing a solvent system, column resolution, applications of conventional column chromatography, Principle of Flash Chromatography.

Thin layer chromatography (TLC): Mechanism, Efficiency of TLC plates, selection of stationary and mobile phases, preparation of micro and macro plates, spray reagents, identification and detection, reproducibility of Rf values, qualitative and quantitative analysis.

Unit 4

Separation Techniques II (14 hours)

High performance liquid chromatography (HPLC): Apparatus, characteristics of liquid chromatographic detectors – UV, IR, refractometer and fluorescence detectors, advantages and applications.

Gas chromatography (GC): Principle, instrumentation, columns, study of detectors – thermal conductivity, flame ionization, electron capture and mass spectrometry, factors affecting separation, retention volume, retention time, applications of GC.

Solvent extraction: Types, principle and efficiency of extraction, sequence of extraction process, factors affecting extraction, masking and salting out agents, batch and continuous extraction.

Gel permeation chromatography: Principle of size exclusion chromatography (Gel filtration) with special reference to separation of protein, carbohydrates and nucleic acids.

Affinity chromatography: Chromatographic matrix, ligand selection, linkage of ligands, absorbant derivatives. LC/MS, LC/MS-MS, GC/MS, GC/MS-MS for organic compound analysis.

Unit 5

Separation Techniques III (12 hours)

Solid-Phase Separation: Principles of Crystallization, Solubility and supersaturation; nucleation (homogeneous vs. heterogeneous) and crystal growth. Techniques of Purification: Recrystallization, Solvent selection , hot filtration, and slow cooling. Fractional Crystallization: Separation of mixtures based on solubility curves. Alternative Methods: Anti-solvent addition (crashing out), evaporative crystallization, and seeding. Factors Influencing Purity: Rate of cooling, solvent polarity, role of impurities in the crystal lattice.

Structural Analysis: Fundamentals of Crystallography: Definition of a crystal; Lattice points, Basis, and the Unit Cell. Symmetry and Systems: Brief overview of the 7 Crystal Systems (focusing on Monoclinic and Triclinic), basic symmetry elements. X-Ray Diffraction (XRD): Bragg’s Law, Single-Crystal vs. Powder XRD: identifying pure compounds and mixtures. Structural Determination: Conversion of diffraction pattern to 3D Electron Density Maps.

Text Books / References

Textbooks

1. Poucher, W. A.– Poucher’s Perfumes, Cosmetics and Soaps– Springer
2. P. S. Belitz, W. Grosch, H.-D. Schieberle– Food Chemistry– Springer
3. E. J. Muller & S. Lamparsky– Perfumes: Art, Science and Technology– Elsevier
4. V. R. Gowariker, N. V. Viswanathan & J. Sreedhar– Polymer Science– New Age International
5. Cheelan, P. S.– Food Analysis and Quality Control– Oxford & IBH Publishing
6. Billmeyer, F. W.– Textbook of Polymer Science– John Wiley & Sons
7. R. M. Smith–Understanding Chromatography – Wiley
8. S. K. Bhattacharyya & S. C. Lahiri– Chromatography: Principles and Techniques– New Central Book Agency
9. D. A. Skoog, F. J. Holler & S. R. Crouch–Principles of Instrumental Analysis – Cengage Learning
10. P. D. Sethi–High Performance Liquid Chromatography – CBS Publishers
11. S. S. Khopkar–Basic Concepts of Analytical Chemistry – New Age International
12. D. Freifelder– Physical Biochemistry– W. H. Freeman
13. Skoog, Holler & Crouch,Principles of Instrumental Analysis,7th Ed., Cengage Learning, 2017.
14. Harris,Quantitative Chemical Analysis, 9th Ed., W. H. Freeman, 2016.

Course Outcome:

• CO1: Describe preparation, characterization, properties and applications of synthetic and natural polymers.
• CO2: Describe formulation principles and industrial production of specialty chemicals used in flavours, cosmetics, and perfumery, and evaluate their environmental impact and sustainability in industrial applications.
• CO3: Explain the fundamental principles of chromatography and application of column chromatography, flash chromatography, and thin-layer chromatography techniques for separation, identification, and analysis of chemical mixtures.
• CO4: Explain the principles of advanced separation techniques including HPLC, GC, solvent extraction, gel permeation chromatography, and affinity chromatography and their application in quantitative analysis of organic compounds.
• CO5: Explain the principles of solid-phase separation and crystallization, and apply crystallographic concepts to assess purity, crystal structure, and properties of chemical compounds.

CO-PO Mapping: