Questions
35
(21) Why were the fundamentals of Classical Analytical Chemistry essentially
thermodynamic in nature?
(22) Give some examples of analytical techniques that provide three-dimensional information.
(23) How would you define "hierarchy"? Look it up in a dictionary, if necessary.
Discuss the definition in the light of the analytical chemical hierarchies.
(24) Why is the operating pressure of a chromatograph not analytical information proper? Why is the distance travelled by an organic cation to the
cathode in an electrophoretic system related to analytical information?
(25) Distinguish ordinary analytical information from that held as true.
(26) Relate generic uncertainty to schemes 5 - 8 in Fig. 1.14.
(27) Distinguish the two meanings of "object" used in this chapter.
(28) Use some examples to illustrate the difference between analytical and nonanalytical information.
(29) Why does Qualitative Analysis possess quantitative connotations?
(30) Discuss the qualification of a chromatograph.
(31) Distinguish between "Microanalysis" and "Trace Analysis".
(32) Based on the two classifications of Fig. 1.22, give some examples other than
those of Box 1.14.
(33) Discuss the difference between Classical Analysis and Instrumental Analysis.
(34) What would the most complex situation in Analytical Chemistry be
regarding initial sample size and relative proportion of analytes?
(35) Place separation methods in the analytical chemical domain.
(36) Relate Analytical Chemistry to other applied chemical areas (Industrial,
Environmental, Agricultural Food, Pharmaceutical and Clinical Chemistry).
(37) Discuss the relationship between the hierarchies of Fig. 1.15.
(38) Same, with regard to Figs. 1.17 and 1.18.
(39) State several incorrect uses of the words "technique" and "method".
(40) Same, with regard to "analysis" and "determination".
(41) Same, with reference to "instrument" and "apparatus".
(42) Summarize and discuss suggested reading no. 6.
( 43) Based on suggested reading no. 7, expand on the concept "analytical quality".
(44) Based on Fig. 1.17 and suggested reading no. 9, discuss the significance of
communication in Analytical Chemistry.
(45) Distinguish "measurand" and "analyte"; "object" and "sample".
(46) Distinguish "accuracy" and "trueness" in the analytical chemical domain.
(47) What does expanding the traditional boundaries of Analytical Chemistry
involve?
(48) Describe different types of analytical information in the light of the
hierarchies, classifications and other concepts discussed in this chapter.
(49) Place the examples given in reply to question (32) (and in Box 1.14) in different contexts: Clinical, Forensic, Industrial, Environmental, Agricultural
Food Analysis.
35
(21) Why were the fundamentals of Classical Analytical Chemistry essentially
thermodynamic in nature?
(22) Give some examples of analytical techniques that provide three-dimensional information.
(23) How would you define "hierarchy"? Look it up in a dictionary, if necessary.
Discuss the definition in the light of the analytical chemical hierarchies.
(24) Why is the operating pressure of a chromatograph not analytical information proper? Why is the distance travelled by an organic cation to the
cathode in an electrophoretic system related to analytical information?
(25) Distinguish ordinary analytical information from that held as true.
(26) Relate generic uncertainty to schemes 5 - 8 in Fig. 1.14.
(27) Distinguish the two meanings of "object" used in this chapter.
(28) Use some examples to illustrate the difference between analytical and nonanalytical information.
(29) Why does Qualitative Analysis possess quantitative connotations?
(30) Discuss the qualification of a chromatograph.
(31) Distinguish between "Microanalysis" and "Trace Analysis".
(32) Based on the two classifications of Fig. 1.22, give some examples other than
those of Box 1.14.
(33) Discuss the difference between Classical Analysis and Instrumental Analysis.
(34) What would the most complex situation in Analytical Chemistry be
regarding initial sample size and relative proportion of analytes?
(35) Place separation methods in the analytical chemical domain.
(36) Relate Analytical Chemistry to other applied chemical areas (Industrial,
Environmental, Agricultural Food, Pharmaceutical and Clinical Chemistry).
(37) Discuss the relationship between the hierarchies of Fig. 1.15.
(38) Same, with regard to Figs. 1.17 and 1.18.
(39) State several incorrect uses of the words "technique" and "method".
(40) Same, with regard to "analysis" and "determination".
(41) Same, with reference to "instrument" and "apparatus".
(42) Summarize and discuss suggested reading no. 6.
( 43) Based on suggested reading no. 7, expand on the concept "analytical quality".
(44) Based on Fig. 1.17 and suggested reading no. 9, discuss the significance of
communication in Analytical Chemistry.
(45) Distinguish "measurand" and "analyte"; "object" and "sample".
(46) Distinguish "accuracy" and "trueness" in the analytical chemical domain.
(47) What does expanding the traditional boundaries of Analytical Chemistry
involve?
(48) Describe different types of analytical information in the light of the
hierarchies, classifications and other concepts discussed in this chapter.
(49) Place the examples given in reply to question (32) (and in Box 1.14) in different contexts: Clinical, Forensic, Industrial, Environmental, Agricultural
Food Analysis.