| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Physical and Colloidal Chemistry |
| Course code | ĶīmiB010 |
| Credit points (ECTS) | 5 |
| Total Hours in Course | 135 |
| Number of hours for lectures | 20 |
| Number of hours for seminars and practical classes | 0 |
| Number of hours for laboratory classes | 36 |
| Independent study hours | 79 |
| Date of course confirmation | 29/08/2024 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., doc. Fredijs Dimiņš |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| The course "Physical and colloidal Chemistry" introduces students to the fundamental principles and laws of physical and colloidal chemistry, which describe the behavior and interactions of substances at the physical and colloidal level. The course covers the main areas of physical chemistry, including thermodynamics, kinetics, molecular structure, and the properties of solutions. Additionally, colloidal systems, their formation, stability, and practical significance in the food industry are studied in depth. Throughout the course, students will acquire theoretical knowledge and practical skills essential for food technology and food product development processes. The aim of the course is to provide students with comprehensive knowledge and understanding of the fundamentals of physical and colloidal chemistry and their applications in food science. Students will learn to analyze and interpret physicochemical processes occurring in food products and production technologies, as well as gain the ability to practically apply this knowledge in the development of new food products and the improvement of the quality of existing products. | |
| Learning outcomes and their assessment | |
| Knowledge: Students are able to demonstrate theoretical knowledge and understanding of: Thermodynamic systems, state functions, and process driving forces. The theory of chemical kinetics, i.e., factors affecting reaction rates and equilibrium. The basics of enzyme kinetics and their applications in food product manufacturing. Molecular structures, intermolecular interactions, and their impact on the physical properties of substances. The molecular properties of food additives and ingredients. Understanding of solvents, processes occurring in solutions, and methods for determining concentrations. The significance of colligative properties in food technologies. The formation, stability, and degradation mechanisms of colloidal systems. Lectures and tests
Skills:The ability to apply theoretical knowledge of physical and colloidal chemistry in the analysis of food products. Practical skills in experimental work, conducting experiments in physical and colloidal chemistry. The ability to identify and analyze problems related to food production and quality control. The ability to analyze the physical and chemical properties of food products using modern analytical methods. The ability to develop solutions for improving food products by utilizing knowledge of physical and colloidal chemistry. Laboratory works Competencies: Competence in evaluating the stability and quality of food products based on physical and colloidal parameters. The ability to use the principles of physical and colloidal chemistry in the development of new food products and the improvement of existing products. The ability to collaborate with other food science and technology specialists, integrating knowledge of physical and colloidal chemistry into team efforts. The ability to critically evaluate scientific data and information, making informed decisions in food production and quality control. Competence in using scientific principles and empirical data to make sustainable and effective solutions in the food industry. Lectures, laboratory works and tests |
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| Course Content(Calendar) | |
| 1. Basic concepts of chemical thermodynamics (Lecture – 2h). Safety regulations in physical and colloidal chemistry laboratories. Requirements and regulations for laboratory work (Laboratory work – 2h). Practical and theoretical determination of reaction heat (Laboratory work – 2h).
2.Test No.1: "Chemical Thermodynamics" (Lecture – 2h). 3.General characterization of solutions (Lecture – 2h). Solubility of substances. Ebullioscopy and cryoscopy (Lecture – 2h). Limited miscibility of two liquids (Laboratory work – 2h). Determination of milk quality based on its freezing point (Laboratory work – 2h). 4. Test No.2: "Expressions of solution composition. Ebullioscopy and cryoscopy" (Lecture – 2h). 5. pH and pOH of solutions. Concept of buffer solutions (Laboratory work – 2h). 6. Potentiometric titration of solutions (Laboratory work – 2h). 7. Electrical conductivity of solutions. Investigation of electrolyte solutions based on their electrical conductivity measurements (Laboratory work – 2h). Conductometric titration (Laboratory work – 2h). 8. Rate of chemical reactions. Catalysis and catalysts (Lecture – 2h). Chemical kinetics and catalysis (Laboratory work – 2h). 9. Introduction to colloidal chemistry. Surface phenomena. Surface tension (Lecture – 2h). Adsorption at the liquid-solid interface (Laboratory work – 2h). Types of adsorption. Chromatography (Lecture – 2h). Adsorption at the liquid-gas interface (Laboratory work – 2h). 10. Obtaining and purification of colloidal systems and their stability. Molecular-kinetic and optical properties of colloidal systems. Coagulation threshold (Lecture – 2h). Electrokinetic properties of colloidal systems. Micelle structure (Lecture – 2h). Production and properties of colloidal solutions (Laboratory work – 2h). 11. Foams (Laboratory work – 2h). Fermentation (Laboratory work – 2h). Coagulation (Laboratory work – 2h). Emulsions (Laboratory work – 2h). Determination of the isoelectric point (Laboratory work – 2h). 12. Test No.3: Properties of colloidal and low molecular weight solutions (Laboratory work – 2h). Part-time study: all the topics specified for full-time study are covered, but the number of contact hours is 1/2 of the indicated number of full-time hours. |
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| Requirements for awarding credit points | |
| A successful exam evaluation can be obtained by fulfilling the following criteria:
•successfully (at least 4 points) written three tests •completed and successfully defended (at least 4 points) all laboratory works. If the average grade of all defended laboratory works and written tests is 7 (good), then the exam grade is posted the same as the obtained average grade of the course. If the obtained average grade of the course is lower than 7 (good), then the student takes the exam. |
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| Description of the organization and tasks of students’ independent work | |
| Independent preparation for tests. Formatting laboratory work protocols and preparing for the defense of laboratory work. Mathematical processing of obtained results. Drawing conclusions based on the results obtained from laboratory work. | |
| Criteria for Evaluating Learning Outcomes | |
| The evaluation of the study course exam consists of evaluations of written tests, defense of laboratory works and laboratory work protocols. Defense of laboratory works is a test of knowledge, where the teaching staff discusses with students the theoretical issues related to the relevant laboratory work. Students' answers to the teacher's questions are evaluated with a grade. Each of the above course activities accounts for a certain percentage of the total grade:
• successfully written tests - 30%; • defended laboratory works – 50%; • preparation of laboratory work protocols (calculations, conclusions) 20%. The student must obtain a passing grade (at least 4 points) for each course activity. The course assessment is an exam. If the average grade of all defended laboratory works and written tests is 7 (good), then the exam grade is posted the same as the obtained average grade of the course. If the obtained average grade of the course is lower than 7 (good), then the student takes the exam. |
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| Compulsory reading | |
| 1. F.Dimiņš. Lekciju materiāli fizikālajā ķīmijā Pārtikas institūta 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. Kūka P. Koloidālā ķīmija. Metodiskie norādījumi un laboratorijas darbu apraksti. Jelgava: LLU, 2008. 89 lpp. 6. Walstra, Pieter. Physical chemistry of foods / Pieter Walstra. New York ;Basel : Marcel Dekker, 2003. XIII, 807 p. |
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| Further reading | |
| 1. Wedler G., Freund H.J. Lehrbuch der Physikalischen Chemie. 6th Edition, with Workbook (in German)
. Weinheim etc.: Wiley - VCH, 2011. 2. Walstra P. Physical Chemistry of Foods. New York etc.:Marcel Dekker Inc., 2003. 807 p. 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 |
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| 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 | |
| For full-time and part-time students of the Professional Bachelor's degree program Food Technology. | |