Course code Ķīmi2016

Credit points 6

Inorganic and Analytical Chemistry I

Total Hours in Course162

Number of hours for lectures24

Number of hours for laboratory classes40

Independent study hours98

Date of course confirmation30.03.2021

Responsible UnitInstitute of Food

Course developers

author Pārtikas institūts

Māra Dūma

Dr. sc. ing.

author

Ilze Čakste

Dr.chem.

author

Baiba Ozola

Dr. biol.

Course abstract

The study course envisages mastering the most important regularities of inorganic chemistry, knowledge of chemical elements, their compounds, as well as transformations and properties of inorganic substances. Acquisition of knowledge and skills is ensured by a range of teaching materials, exercises and laboratory work, which show the important place of inorganic chemistry in the chosen specialty

Learning outcomes and their assessment

After completing the course student will have:
knowledge and understanding of inorganic compounds, their properties, generality of transformations and practical significance in food technology (lectures, tests, laboratory works);
skills to think analytically and be creative to apply in practice generality of chemistry in both studies and one professional work (tests, laboratory works, independent works-discussion seminars);
competences independently acquire, select and evaluate new information on the use of chemical elements in the food industry (independent work, discussion seminars)

Course Content(Calendar)

1. Atomic structure (Lecture – 2h). Discussion workshop on oxides (Laboratory work – 2h).
2. Periodic system of elements and system table (Lecture –1h). Discussion workshop on acids. 1st laboratory work Use of acid-base indicators. 2nd laboratory work Metals reactions with weak oxidizing acids (Laboratory works – 3h)
3. Chemical bonds (Lecture –2h). Discussion workshop on bases. 3rd laboratory work Obtaining and properties of zinc, chromium (III) and copper bases (Laboratory works – 2h)
4. Electrolyte solutions (Lecture – 1h), Discussion workshop on salts. 4th laboratory work Salts. 1st test Oxides, acids (Laboratory works – 3h).
5. Chemical kinetics, catalysis, equilibrium (Lecture – 2h), Discussion workshop on hydrolysis of salts. 5th laboratory work Hydrolysis (Laboratory works – 2h)
6. Complex compounds (Lecture – 1h), Discussion workshop on the names of complex compounds. 6th laboratory work Complex compounds. 2nd test Bases, salts (Laboratory works – 3h)
7. Non-metals. Hydrogen (Lecture – 2h), Discussion workshop on reactions in electrolyte solutions. 7th laboratory work Reactions in electrolyte solutions (Laboratory works – 2h).
8. Halogens (Lecture – 1h). Discussion workshop Oxidation-reduction reactions. 8th laboratory work Oxidation-reduction reactions. 3rd test Reactions in electrolyte solutions (Laboratory works – 3h)
9. Oxygen, sulfur (Lecture – 2h), 9th laboratory work Halogens. 4th test Hydrolysis (Laboratory works – 2h)
10. Nitrogen, phosphorus (Lecture – 1h), 10th laboratory work Sulfur, nitrogen, phosphorus. 5th test Oxidation-reduction reactions (Laboratory works – 3h)
11. Carbon, silicon (Lecture – 2h), Discussion workshop Water hardness (Laboratory works – 2h).
12. Metals. Sodium, potassium, calcium, magnesium (Lecture – 1h), 11th laboratory work Carbon, silicon. 1st short test Hydrogen, halogens (Laboratory works – 3h)
13. Aluminum, tin, lead (Lecture – 2h), 12th laboratory work Aluminum, tin, lead (Laboratory works – 2h)
14. Chromium, manganese, iron (Lecture – 1h), 13th laboratory work Chromium, manganese, iron. 2nd short test Aluminum, tin, lead (Laboratory works – 3h)
15. Copper, zinc (Lecture – 2h), 6th test Chemical properties of the most important metals (Laboratory works – 2h)
16. Reports on the use of chemical elements in the food industry (Lecture – 1h, Laboratory works – 3h)

Requirements for awarding credit points

To obtain credit points:
• 13 laboratory works must be done (35%)
• analysis of laboratory works must be performed in protocols (10%)
• independent work-report must be developed (15%)
• 6 tests and 2 short tests must be successfully written (40%)

Description of the organization and tasks of students’ independent work

The student chooses the topic of the report on the use of a chemical element in the food industry, gets acquainted with the available literature, independently prepares the report and presents it

Criteria for Evaluating Learning Outcomes

The student can take the exam if during the semester all laboratory work has been done, protocols for these works have been accepted, all tests have been successfully written and a report has been submitted and presented. If average mark in the tests is not less than 7 (good), students may not pass the exam obtaining the accumulated average mark in the study co

Compulsory reading

1. Čakste I. (2008.) Vispārīgā ķīmija. Mācību līdzeklis. – Jelgava: LLU, 66 lpp.
2. Druviete B., Bluka A. (2007.) Vispārīgā un neorganiskā ķīmija. Laboratorijas darbu apraksti un vingrinājumi. – Jelgava: LLU, 47 lpp.
3. Druviete B., Truksne D. (2008.) Neorganiskie savienojumi, to klasifikācija un vispārīgās ķīmiskās īpašības. Metodiskie norādījumi un vingrinājumi. – Jelgava: LLU, 59 lpp.
4. Rauhvargers A. (1996.) Vispārīgā ķīmija. – Rīga: Zinātne, 383 lpp.
5. Constable E.C., Housecroft C.E. (2006) Chemistry, 3rd Edition. – Harlow etc.: Pearson Prentice Hall, 1285 p.
6. Whitten K.W., Davis R.E., Peck M.L., Stanley G.G. (2007) Chemistry, 8th Edition. – Belmont: Thomson Brooks/Cole, 1066 p.
7. Хаускрофт К., Констебл Э. (2002) Современный курс общей химии в 2 томах, Т. 1. – Москва: Мир, 539 с.
8. Хаускрофт К., Констебл Э. (2002) Современный курс общей химии в 2 томах, Т. 2. – Москва: Мир, 528 с.
9. Хаускрофт К., Констебл Э. (2002) Современный курс общей химии: Задачник. – Москва: Мир, 250 с.
10. Лидин Р.А., Андреева Л.Л., Молочко В.А. (2006) Константы неорганических веществ. Справочник. – Москва: ДРОФА, 685 с.

Further reading

1. Jansons E., Bergmanis U., Meirovics I., Vītols P. (1994.) Ķīmija. – Rīga: Zvaigzne, 608 lpp.
2. Gļinka N. (1981.) Vispārīgā ķīmija. – Rīga: Zvaigzne, 686 lpp.
3. Kamzole L., Brunere V., Blūms A. (1988.) Ķīmijas uzdevumi augstskolu inženiertehniskajām specialitātēm. – Rīga: Zvaigzne, 210 lpp.
4. Kamzole L., Brunere V., Blūms A., Kacens J. (1992.) Ķīmija augstskolu inženiertehniskajām specialitātēm. – Rīga: Zvaigzne, 396 lpp.
5. Matiseks R., Šnēpels F.M., Šteinere G. (1998) Pārtikas analītiskā ķīmija. Pamati, metodes, lietošana / Tulkojums latviešu valodā. Tulk.Dr.chem.I.Jākobsone, Dr.chem. M.Jākobsons. Rīga: LU, 456 lpp.
6. Blija A., Galoburda R. (2008) Pārtikas produktu struktūrmehāniskās īpašības. Mācību grāmata. Jelgava: LLU, 88 lpp.

Periodicals and other sources

1. Čakste I. (2011) Vispārīgās un neorganiskās ķīmijas lekciju konspekts. Elektronisks formāts.
2. Ozola B. (2010) Biogēnie elementi. Mācību līdzeklis. Elektronisks formāts.
3. Zinātnisko rakstu meklētājs „Google Scholar Beta” http://scholar.google.lv ,
4. Zinātnisko rakstu meklētājs: „SCIRIUS for scientific information only” http://www.scirus.com

Notes

Obligatory course for students of the second-level professional higher education study program "Food Technology".