Code du cours Ķīmi3009
Crédits 4.50
La quantité totale d'heures en classe180
Nombre de conferences28
Nombre des travaux du laboratoire44
La quantitē d'heures de travail autonome d'un ētudiant108
Date de l'approbation du cours30.03.2021
Auteurs du cours
Fredijs Dimiņš
Pēteris Kūka
Connaissances de base
Ķīmi2002,
Ķīmi2016,
Manuels
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.
Ouvrages supplémentaires
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.
Périodiques et d`autres ressources d`information
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