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Physical and Colloidal Chemistry

Course developer

Prior knowledge

Ķīmi2020, Inorganic and Analytical Chemistry

Mate1039, Applied Mathematics

Replaced course

Ķīmi2019 [GKIM2019] Physical and Colloidal Chemistry

Course abstract

The course’s “Physical and colloidal chemistry” aim is to give theoretical and practical skills in physical and colloidal chemistry. The main topics of lectures are: chemical thermodynamics, phase equilibrium, chemical kinetics and catalysis, electrochemistry, basic theoretical principles of different processes, surface phenomena, disperse systems and their properties, real and colloidal solutions properties, polymers and their properties. Working in the laboratories students will learn how to use different methods of electrochemical measurements, determine properties of colloidal solutions.

Learning outcomes and their assessment

1. Can use the basic theoretical principles of physical and colloidal chemistry to solve problem situations – Test No. 1 and Test No. 2
2. Understand the processes and basic principles of physical and colloidal chemistry and their connection to food processing technology, food quality and food science – Test No.1 and Test No.2
3. Can use basic theoretical principles of physical and colloidal chemistry, plan an experimental part independently, analyse obtained results of experiments, show scientific and innovative approach in the development of new food products – Test No. 1 and Test No. 2, laboratory works, colloquiums
4. Can select, analyse and use scientific information and methods independently– laboratory works, colloquiums

Course Content(Calendar)

1. Principles of chemical thermodynamics. Thermochemistry. (Lectures – 1 h)
2. Gibbs’ phase rule. Phase diagrams. (Lectures – 1 h; laboratory works – 2 h)
3. Solutions and their properties: freezing and boiling point. (Lectures – 1 h; laboratory works – 2 h)
4. Distillation, rectification, extraction. (Lectures – 1 h)
5. Electrical conductivity of solutions. Potentiometric measurement of pH. (Lectures – 1 h; laboratory works – 3 h)
6. Chemical kinetics, chemical equilibrium, chemical catalysis, and catalysts. (Lectures – 2 h; laboratory works – 3 h)
Test No. 1: “Solutions and their properties.”
7. Surface phenomena. Surface tension. (Lectures – 1 h; laboratory works – 4 h)
8. Adsorption. Chromatography. (Lectures – 1 h; laboratory works – 4 h)
9. Disperse systems and their classification. (Lectures – 1 h)
10. Colloidal systems: formation and purification. (Lectures – 1 h)
11. Properties of colloids – electrical, optical, and kinetic properties. (Lectures – 1 h, laboratory works – 2h)
12. Polymer solutions. Coagulation. Swelling. (Lectures – 1 h; laboratory works – 4 h)
13. Emulsions, foams, and their properties. (Lectures – 1 h; laboratory works – 2 h)
14. Powders, suspensions, aerosols, and their properties. (Lectures – 1 h; laboratory works – 2 h)
Test No. 2: “Disperse systems.”

Note: Students perform laboratory work on a rotating basis.

Requirements for awarding credit points

Test (without mark). Student must complete 10 laboratory works, submit laboratory work reports, answer orally 10 colloquiums, and write two tests. All of the above activities must be graded "pass".

Description of the organization and tasks of students’ independent work

Preparing for colloquiums and tests by doing independent work exercises, analysing the results of experiments, and preparing laboratory reports reading scientific literature.

Criteria for Evaluating Learning Outcomes

Laboratory work protocols, colloquiums and tests are graded with a “pass/not pass”.
Laboratory work protocols must be drawn up in accordance with the guidelines of the scientific field, i.e., observations must be recorded, reaction equations must be correctly written, calculations must be done, and conclusions must be formulated.
Colloquiums are a test of knowledge, where the teaching staff discusses with the student theoretical issues related to the laboratory work.
If the student has correctly completed at least 50% of the test, then test is graded with a “pass”.

Compulsory reading

1. Alksnis U., Kļaviņš Z., Kūka P., Ruplis A. Fizikālā un koloidālā ķīmija. Rīga: Zvaigzne, 1990. 424 lpp. Ir LLU FB ~ 200 eks.
2. Engel T., Reid P. Physical Chemistry. Boston: Pearson, 2013. 1103 p. Ir LLU FB 1 eks.
3. Kūka P., Dūma M. Fizikālā ķīmija. Metodiskie norādījumi un laboratorijas darbu apraksti. Jelgava: LLU, 2008. 101 lpp. Ir LLU FB ~ 360 eks.
4. Kūka P. Koloidālā ķīmija. Metodiskie norādījumi un laboratorijas darbu apraksti. Jelgava: LLU, 2008. 89 lpp. Ir LLU FB ~ 360 eks.
5. Walstra P. Physical Chemistry of Foods. New York etc.: Marcel Dekker Inc., 2003. 807 p. Ir LLU FB 1 eks.
6. Тиноко И., Зауэр К., Вэнг Дж., Паглиси Дж. Физическая химия: принципы и применение в биологических науках. Москва: Техносфера, 2005. 744 с. Ir LLU FB 1 eks.
7. Гельфман М., Ковалевич О., Юстратов В. Коллоидная химия. Cанкт-Петербург и др.: Лань, 2003. 332 с. Ir LLU FB 1 eks.

Further reading

1. Kolasinski K. W. Physical Chemistry: how chemistry works. Chichester, West Sussex: Wiley, 2017, 726 p. Ir LLU FB 1 eks.
2. Petrucci R., Herring G., Madura J., Bissonnete C. General Chemistry. Principes and modern Applications. Toronto: Pearson, 2017. 1325 p. Ir LLU FB 1 eks.
3. Zumdahl S. Chemistry. Belmont: Brooks Cole, 2014. 1085. Ir LLU FB 1 eks.
4. Food Emulsions. Edited by S. Friberg, K. Larsson, J. Sjoblom New York: Marcel Dekker, 2004. 640 p. Ir LLU FB 1 eks.

Periodicals and other sources

1. Food Quality and Preference. Published by Elsevier Science. ISSN: 0950-3293. Pilni raksti atrodami Science Direct datubāzē.
2. Food Science and Technology International. Published by Sage Publications. ISSN (printed): 1082-0132. ISSN (electronic): 1532-1738.
3. Food chemistry. Published by Elsevier Science. ISSN: 0308-8146. Pilni raksti atrodami Science Direct datubāzē.
4. Zinātnisko rakstu meklētājs "Google Scholar Beta" http://scholar.google.lv

Notes

The course is intended for academic bachelor’s study program “Food quality and innovations”.