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Course title	Physical and Colloidal Chemistry I
Course code	ĶīmiB002
Credit points (ECTS)	5
Total Hours in Course	135
Number of hours for lectures	20
Number of hours for seminars and practical classes	12
Number of hours for laboratory classes	24
Independent study hours	79
Date of course confirmation	28/11/2023
Responsible Unit	Institute of Food
Course developers
Dr. sc. ing., doc. Fredijs Dimiņš
Prior knowledge
Ķīmi2016, Inorganic and Analytical Chemistry I ĶīmiB003, Inorganic and Analytical Chemistry II
Replaced course
Ķīmi2004 [GKIM2004] Physical and Colloidal Chemistry I
Course abstract
The aim of the study course "Physical and Colloidal Chemistry I" is to introduce students to the theoretical basics of physical 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 laws of thermodynamics, types of solutions and their properties, regularities of physical and colloidal chemistry and and their connection with food science and food technology using the acquired theoretical foundations – lectures and tests. Students acquired skills in performing practical calculations, knows the ways of expression of solution concentrations and is able to independently perform practical calculations, as well as to express conclusions about the possibility of chemical processes - 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 technology, analysis and drawing conclusions – practical works laboratory works reports.
Course Content(Calendar)
1.Introduction to physical chemistry. Principles of chemical thermodynamics. (Lecture – 2h) Safety rules in the physical chemistry lab. Requirements and rules for the development of laboratory work (Laboratory work – 2h). Practical and theoretical determination of heat of reaction (Laboratory work – 4h). 2.Test on chemical thermodynamics - 1st test (Lecture – 1h). 3.Gibbs' phase rule. Phase diagrams. (Lecture – 1h). Thermal analysis (Laboratory work – 3h). 4.Properties of solutions. (Lecture – 2h) 5.Substance solubility. Ebullioscopy and cryoscopy. (Lecture – 1h). Solubility diagram of two partially miscible liquids (Laboratory work – 3h). Determination of the freezing-point depression of milk (Laboratory work – 4h). 6.Diffusion and Osmosis (Lecture – 1h). 7.Test: solutions and their properties. Properties of electrolyte solutions, isotonic coefficient (Lecture – 2h). 8.Distillation, rectification (Lecture – 2h). 9.Photometric analysis of water. (Lecture – 2h). 10.Buffer solutions, pH and pOH. (Laboratory work – 3h). 11.Potentiometric titration of solutions (Laboratory work – 3h). 12.Electrical conductivity of aqueous solutions. Researches of electrolyte solutions by using conductivity (Laboratory work – 4h). 13.Conductometric titrations. (Laboratory work – 3 h). 14.Electrochemical corrosion of metals (Lecture – 1h). Classification of electrochemical cells. Determination of electromotive force of a cell and electrode potential (Laboratory work – 4h). 15.Chemical kinetics, chemical equilibrium, chemical catalysis and catalysts (Lecture – 2h). Chemical kinetics and catalysis (Laboratory work – 4h). 16.Photochemical reactions. Calculation of final grade. (Lecture – 1h). 17.Extraction (Lecture – 1h).
Requirements for awarding credit points
To receive a set-off, students must perform the following criteria: •Students must perform all laboratory works and submit laboratory reports (at least 4); •Answer to theoretical questions of laboratory works
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..
Criteria for Evaluating Learning Outcomes
The final grade of the study course is calculated using a marking scheme: •tests 30%; •presentation of laboratory works 50%; •laboratory protocols 20%. Presentation of laboratory works are used to examinate student’s knowledge of theoretical basics. During presentation of laboratory works 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) for every course activity to pass the study course.
Compulsory reading
1. F.Dimiņš. Lekciju materiāli fizikālajā ķīmijā PTF studentiem. E-studiju materiāls, pieejams konkrētajā -studiju kursā, 2019. 2.Kolasinski, Kurt W. Physical Chemistry: how chemistry works. Chichester, West Sussex : Wiley, 2017, 726 p. 3.Engel T., Reid P. Physical Chemistry. San Francisco etc.: Pearson Education, Inc., 2014. 1040 p. 4.Kūka P., Dūma M. Fizikālā ķīmija. Metodiskie norādījumi un laboratorijas darbu apraksti. Jelgava: LLU, 2008, 101 lpp. 5.Atkins P. W. Physikalische Chemie. Weinheim etc.: VCH, 1996. 1106 p. 6.Alksnis U., Kļaviņš Z., Kūka P., Ruplis A. Fizikālā un koloidālā ķīmija. Rīga: Zvaigzne, 1990, 424 lpp.
Further reading
1. Shultz J.M. Chemistry for Engineers. Boston etc.: Houghton Mifflin Company, 2007. 522 p. 2. Wedler G. Lehrbuch der Physikalischen Chemie. Weinheim etc.: Wiley - VCH, 1997. 1070 p. 3. Walstra P. Physical Chemistry of Foods. New York etc.:Marcel Dekker Inc., 2003. 807 p.
Periodicals and other sources
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
Notes
Obligatory course for students of the second-level professional higher education study program "Food Technology".