Course code PārZ2051
Credit points 5.25
Total Hours in Course140
Number of hours for lectures32
Number of hours for laboratory classes32
Independent study hours76
Date of course confirmation30.03.2021
Responsible UnitInstitute of Food
Dr. sc. ing.
The organic matters nature and main classes of their modifications are characterized by course. The structure and properties of proteins, carbohydrates and lipids are examined in the chapter „Organic Chemistry”. Fundamentals of Physical and Colloidal Chemistry inspect general characteristic of solutions, chemical kinetic, surface effects, dispersed systems, colloidal solutions and solutions of biomacromolecules.
Extensive knowledge about properties and structure of lipids, carbohydrates and proteins in food products; about generality, occurrences and processes of physical and colloidal chemistry related to food technology - Tests;
skills to use the obtained theoretical knowledge about lipids, carbohydrates, proteins in other study courses; to use theoretical and practical knowledge to carry out professional and research activities - laboratory works;
competence - the ability to independently access, select and analyze information about lipids, carbohydrate and protein in different food products; to use information, to make and explain decisions and solve scientific and professional issues - colloquium.
1 Lecture: Hydrocarbons, properties of solutions. / Lab. work: Buffer solution, pH of solutions.
2 Lecture: Alcohols and phenols. / Lab. work: Alcohols and phenols. / Test I.
3 Lecture: Amines, aldehydes and ketones, solubility of substances. / Lab. works: Aldehydes and ketones, swelling.
4 Lecture: Carboxylic acids. / Lab. work: Optical isomers. / Test II.
5 Lecture: Hydroxy acids and esters, distillation and extraction. / Lab. works: Acids, emulsions.
6 Lecture: Lipids and fatty acids. / Lab. work: Esters / III test.
7 Lecture: Fats and oils, chemical kinetics. / Lab. works: Pyranose and furanose, chemical kinetics.
8 Lecture: Polar lipids. / Lab. work: Lipids.
9 Lecture: monosaccharides, types of adsorption. / Laboratory: Pyranose and furanose, adsorption. / IV test.
10 Lecture: Disaccharides / Lab. work: monosaccharides.
11 Lecture: Polysaccharides, properties of disperse systems. Lab works: Disaccharides, coagulation. / V test.
12 Lecture: Heterocyclic compounds. / Lab. work: Polysaccharides.
13 Lectures: Nucleic acid, colloidal and LMV solutions. / Lab. works: Nucleotides, colloidal and LMV solutions.
14 Lecture: Amino acids. / Lab. work: Zwitterion / Test VI.
15 Lecture: Proteins, emulsions, foams, powders. / Lab. works: Proteins, foams.
16 Lecture: A review of the basic ingredients of foods. / Test VII.
Exam. in the first semester in full time and in the 2nd semester in part-time study program, if 7 tests and all laboratory works have been completed.
Preparation of laboratory reports - compilation and systematization of chemical reactions, observation, conclusions and experimental progress.
It is necessary to write successfully all tests, i.e. no lower mark than 4 points. All laboratory work protocols must be checked and completed. If the accumulated mark of successful written tests is not less than 7 (good) and all the laboratory works are completed, then exam does not have to be written.
1. Kreicbergs V. Organiskās un pārtikas ķīmijas pamati. Mācību līdzeklis. Jelgava: LLU, Rīga: Drukātava, 2008. 228 lpp. 2. Kūka M. Ogļhidrāti. Mācību līdzeklis organiskajā ķīmijā. Jelgava: LLU, Rīga: Drukātava, 2007. 58 lpp. 3. Kūka M. Lipīdi. Mācību līdzeklis organiskajā ķīmijā. Jelgava: LLU, Rīga: Drukātava, 2007. 46 lpp. 4. Kūka P. Koloidālā ķīmija. Metodiskie norādījumi un laboratorijas darbu apraksti. Jelgava: LLU, Rīga: Drukātava, 2008. 89 lpp.
1. König B., Butenschön H. Organische Chemie: Kurz und Bündig für die Bachelor – Prüfung. Weinheim: WILEY-VCH, 2007. 445 S. 2. Kūka P., Dūma M. Fizikālā ķīmija. Metodiskie norādījumi un laboratorijas darbu apraksti. Jelgava: LLU, Rīga: Drukātava, 2008. 101 lpp. 3. Sorrell T.N. Organic Chemistry. 2nd Edition. Califfornia: University Science Books, 2006. 988 p.
1. Food Science and Technology International. Published by Sage Publications. ISSN (printed): 1082-0132. ISSN (electronic): 1532-1738. 2. Food Quality and Preference. Published by Elsevier Science. ISSN: 0950-3293. Pilni teksti Science Direct datubāzē
Catering and Hotel Management