Experimental Design in Analytical Chemistry—Part II: Applications

2014 ◽  
Vol 97 (1) ◽  
pp. 12-18 ◽  
Author(s):  
Heshmatollah Ebrahimi-Najafabadi ◽  
Riccardo Leardi ◽  
Mehdi Jalali-Heravi

Abstract This paper reviews the applications of experimental design to optimize some analytical chemistry techniques such as extraction, chromatography separation, capillary electrophoresis, spectroscopy, and electroanalytical methods.

Talanta ◽  
2008 ◽  
Vol 76 (5) ◽  
pp. 1006-1014 ◽  
Author(s):  
Mónica Cecília Vargas Mamani ◽  
Jaime Amaya-Farfan ◽  
Felix Guillermo Reyes Reyes ◽  
José Alberto Fracassi da Silva ◽  
Susanne Rath

Chirality ◽  
2020 ◽  
Vol 32 (8) ◽  
pp. 1119-1128
Author(s):  
Monica Budău ◽  
Gabriel Hancu ◽  
Daniela Lucia Muntean ◽  
Lajos Attila Papp ◽  
Anca Gabriela Cârje ◽  
...  

2014 ◽  
Vol 97 (1) ◽  
pp. 3-11 ◽  
Author(s):  
Heshmatollah Ebrahimi-Najafabadi ◽  
Riccardo Leardi ◽  
Mehdi Jalali-Heravi

Abstract This paper reviews the main concepts of experimental design applicable to the optimization of analytical chemistry techniques. The critical steps and tools for screening, including Plackett-Burman, factorial and fractional factorial designs, and response surface methodology such as central composite, Box-Behnken, and Doehlert designs, are discussed. Some useful routines are also presented for performing the procedures.


2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
A. Borji ◽  
Fz. Borji ◽  
A. Jourani

Analytical chemistry is a set of procedures and techniques used to identify and quantify the composition of a sample of material. It is also focused on improvements in experimental design and the creation of new measurement tools. Analytical chemistry has broad applications to forensics, medicine, science, and engineering. The objective of this study is to develop a new method of sucrose dosage using a spectrophotometry method in a pure and impure system (presence of glucose and fructose). The work performed shows the reliability of this method. A model linking sucrose solution absorbance and mass percentage of glucose and fructose has been developed using experimental design. The results obtained show that all the investigated factors (sucrose concentration, mass percentage of glucose, and mass percentage of fructose) have a positive effect on the absorbance. The effect of the interaction between glucose and fructose on the absorbance is very significant.


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