Course code Ķīmi3009

Credit points 6.75

Physical and Colloidal Chemistry

Total Hours in Course180

Number of hours for lectures28

Number of hours for laboratory classes44

Independent study hours108

Date of course confirmation30.03.2021

Responsible UnitInstitute of Food

Course developers

author Pārtikas institūts

Fredijs Dimiņš

Dr. sc. ing.


Pēteris Kūka


Prior knowledge

Ķīmi2002, Inorganic and Analytical Chemistry II

Ķīmi2016, Inorganic and Analytical Chemistry I

Replaced course

ĶīmiB004 [GKIMB004] Physical and Colloidal Chemistry

Course abstract

Students acquainted with the theoretical basics of physical and colloidal chemistry, physico – chemical analysis methods their possibilities for using in the control of food product quality. 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 about properties of colloidal and macromolecular solutions and do any practical calculation by using the acquired basics of the theoretical background.
Students able to analyze information and solve scientific problems using the given information - lectures, homework and tests.
Students are able to demonstrate their understanding and knowledge of basic principles and processes of physical colloidal chemistry and their connection to food science and food technology. - presentation of laboratory reports.
Students are able to practically perform small scientific experiments using knowledge of physical and colloidal chemistry – Presentations 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 - laboratory works reports.

Course Content(Calendar)

1. Principles of chemical thermodynamics. Thermochemistry, Enthalpy. Entropy (Lecture – 4h).
2. .Gibbs' phase rule. Phase diagrams. Melting diagrams (Lecture – 4h). Thermal analysis (Laboratory work – 3h).
3. Properties of solutions. Substance solubility. Ebullioscopy and cryoscopy (Lecture – 2h). Solubility diagram of two partially miscible liquids (Laboratory work – 3h).
4. Determination of the freezing point of milk (Laboratory work – 2h).
5. Osmosis and difusion. Distillation, rectification (Lecture – 2h).
6. Buffer solutions, pH and pOH. Three-component systems. Extraction (Lecture – 4h). Buffer solutions (Laboratory work – 3h).
7. Chemical kinetics, chemical equilibrium, chemical catalysis and catalysts. Photochemical reactions. Compounded reactions (Lecture – 2h). Chemical kinetics (Laboratory work – 3h).
8. Conductivity of solutions. Classification of electrochemical cells. Electrodes and their types. Electrochemical corrosion of metals (Lecture – 4h). Conductometric titration (Laboratory work – 2h), Potentiometric titration (Laboratory work – 2h).
9. Surface phenomena. Types of adsorption. Chromatography (Lecture – 2h). Adsorption from solution onto solid surfaces. (Laboratory work – 3h). Adsorptions: liquid – gas (Laboratory work – 2h).
10. Properties of disperse systems - electrical, optical and kinetic properties (Lecture – 2h).
11. Colloidal solutions (lecture 2h)/Colloidal and macromolecular solutions (Laboratory work – 3h).
12. Emulsions (Laboratory work – 2h). Clotting (Laboratory work – 2h). Swelling (Laboratory work – 2h).
13. Analysis and calculations of homework (Laboratory work – 10h).
14. Conclusions (Laboratory work – 2h).

Requirements for awarding credit points

Students must perform all laboratory works and submit laboratory reports, answer to theoretical questions which are based on the background of the experiment. Students must be answered the colloquium on various topics of colloidal chemistry and submit home work. Examination about physical - colloidal must be taken if the average grade for all laboratory reports, colloquium and home work is lower than 7.

Description of the organization and tasks of students’ independent work

Preparing for colloquiums, reading scientific literature, analysing results of experiments, preparing and completing laboratory reports and home work.

Criteria for Evaluating Learning Outcomes

The final grade of the study course is calculated using a marking scheme:
•homework 50%;
•colloquiums 30%;
•laboratory reports 20%.
Colloquims are used to examinate student’s knowledge of theoretical basics. During colloquims student is asked several theoretical questions based on the laboratory work. The answers to the questions are assessed by mark. Student must earn a positive mark (at least 4 colloquiums and at least 6 for homework) for every course activity to pass the study course.

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: 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"


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