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Physical and Colloidal Chemistry II

Course developer

Prior knowledge

Ķīmi2004, Physical and Colloidal Chemistry I

Replaced course

Ķīmi3002 [GKIM3002] Physical and Colloidal Chemistry II

Course abstract

Students acquainted with the theoretical basics of Colloidal chemistry, physico – chemical analysis methods their possibilities for using in the control of food product quality and development. Students learn the use of the obtained data in various calculations and analysis of the obtained results.

Learning outcomes and their assessment

Students are able to demonstrate their knowledge of the colloidal and macromolecular solutions and skills in performing practical calculations. Students are able to analyze information and solve scientific problems using the given information – lectures and test.
Students are able to independently perform practical work and make conclusions using the acquired knowledge of colloidal and physical chemistry - practical works and presentation of laboratory reports.
Competence to be able use of the acquired theoretical knowledge and skills to plan the use of various methods of physical - chemical analysis in the evaluation of food quality, analysis and drawing conclusions – practical works and laboratory works reports.

Course Content(Calendar)

1. Introduction to colloidal chemistry. Surface phenomena. Surface tension (Lecture – 1h) Adsorption from solution onto solid surfaces (Laboratory work – 2h).
2. Types of adsorption. Chromatography (lecture –1 h). Adsorptions: liquid – gas. (Laboratory work – 2h).
3. Colloidal systems: formation and purification (Lecture –1h). Formation of colloidal solution (Laboratory work – 2h).
4. Properties of colloids - optical and kinetic properties. Coagulation threshold. (Lecture –1h). Foams (Laboratory work – 1h). Swelling (Laboratory work – 1h). Clotting (Laboratory work – 2h).
Emulsions (Laboratory work – 1h).
5. Electrokinetic properties of colloids. Structure of the micelle (Lecture –1h). Viscosity of solutions (Laboratory work – 2h). Determination of the isoelectric point. (Laboratory work – 2h).
6. Basics of disperse systems (Lecture –1h).

7. Test on the properties of colloidal and macromolecular solutions. (Laboratory work –1h).

Requirements for awarding credit points

To receive a final grade, students must perform the following criteria:
•Students must perform all laboratory works and submit laboratory reports (at least 4);•Answer to theoretical questions which are based on the background of the experiment, write tests during the semester (at least 4).

Description of the organization and tasks of students’ independent work

Preparation for tests, performing tasks of independent work, processing of laboratory work reports, processing of results obtained in laboratory work.

Criteria for Evaluating Learning Outcomes

The assessment of the study course consists of evaluations of tests and the presented laboratory reports in both parts of the physical and colloidal chemistry (I and II). The student must obtain a positive assessment of each written tests and presented laboratory report, i.e. at least 4 points.
The final grade of the study course is calculated using a marking scheme:
•tests 30%;
•colloquiums 50%;
•laboratory reports 20%. To recieve a grade in this course, student must do all the criteria written above.
After completing the study course, an exam must be passed if the average grade for all tests and answered lab work is below 7. The overall grade for Parts I and II of Physical and Colloidal Chemistry constitutes the total course evaluation.

Compulsory reading

1.Kolasinski, Kurt W. Physical Chemistry: how chemistry works. Chichester, West Sussex: Wiley, 2017, 726 p.
2.Engel T., Reid P. Physical Chemistry. San Francisco etc.: Pearson Education, Inc., 2014. 1040 p.
3.Kūka P. Koloidālā ķīmija. Metodiskie norādījumi un laboratorijas darbu apraksti. Jelgava: LLU, 2008. 89 lpp.
4.Atkins P. W. Physikalische Chemie. Weinheim etc.: VCH, 1996. 1106 p.
5.Alksnis U., Kļaviņš Z., Kūka P., Ruplis A. Fizikālā un koloidālā ķīmija. Rīga: Zvaigzne, 1990. 424 lpp.

Further reading

1. Petrucci R., Herring G., Madura J., Bissonnete C. General Chemistry. Principes and modern Applications. Toronto: Pearson, 2016. 1325 p.
2. Zumdahl S. Chemistry. Belmont: Brooks Cole, 2014. 1085.
3. Food Emulsions. Edited by Friberg S., Larsson K., Sjoblom J. New York: Marcel Dekker, 2004. 640 p. Tiešsaistes piekļuve CRCPress. Pieejams: https://www.taylorfrancis.com/books/9780203913222 4. Engel T., Reid P. Physical Chemistry. Boston: Pearson, 2013. 1103 p.

Periodicals and other sources

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

Notes

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