| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Inorganic and Analytical Chemistry |
| Course code | ĶīmiB011 |
| Credit points (ECTS) | 7 |
| Total Hours in Course | 189 |
| Number of hours for lectures | 18 |
| Number of hours for seminars and practical classes | 18 |
| Number of hours for laboratory classes | 40 |
| Independent study hours | 113 |
| Date of course confirmation | 29/08/2024 |
| Responsible Unit | Institute of Food |
| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| The aim of the study course is to learn the most important laws of inorganic chemistry, knowledge of chemical elements, their compounds and properties, as well as to learn the methods of quantitative analysis of substances. In quantitative analysis, the theoretical foundations of titrimetric methods, as well as gravimetrical and spectrophotometry analysis methods are learned, and appropriate laboratory work is done. Students are introduced to the general physicochemical characteristics of food products. The acquisition of knowledge and skills is ensured by a range of teaching materials, exercises and laboratory works that demonstrate the important place of inorganic and analytical chemistry in the chosen specialty. | |
| Learning outcomes and their assessment | |
| After completing the course, students will have: Knowledge and critical understanding of the properties of inorganic substances, methods of determining the quantitative composition of chemical compounds, regularities of transformations and their practical importance in food technology (tests).
The skills to evaluate and choose the most suitable methods of analysis of food products and to carry out these analyses, as well as the knowledge base for learning future study courses, which includes the skills to think analytically and creatively use the regularities of chemistry in practice, both in the study process and in professional activities (laboratory work, independent work, discussion seminars). Competence - objectively evaluate new information about the use of chemical elements and compounds in the food industry, independently find and select it, as well as use it when solving questions related to the analysis of chemical compounds in practical work (independent work, discussion seminars, laboratory work protocols). |
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| Course Content(Calendar) | |
| In full time studies:
1. Structure of atoms (Lecture – 1 h). Discussion seminar on classification of inorganic compounds, chemical properties of oxides and acids (2h). Laboratory work – Reactions of indicators with acids and bases (Laboratory work – 1h). Independent work on the chemical properties of oxides and acids. 2. Chemical bonds (Lecture – 1h). Discussion seminar on inorganic bases and salts in food (2h). Laboratory work - Obtaining bases and salts, their chemical properties (Laboratory work - 2h). Independent work on the chemical properties of bases and salts. 3. Electrolytic dissociation. (Lecture – 1 h). Discussion seminar on Reactions in Electrolyte Solutions (2h). Laboratory work - Ion reactions (Laboratory work – 2h). 1st Test on the chemical properties of inorganic compounds. Independent work on electrolytic dissociation. 4. Theoretical foundations of salt hydrolysis (Lecture – 1h). Discussion seminar on solution pH, its role in the food industry (2h). Laboratory work – Hydrolysis of salts (Laboratory work – 2h). Independent work on the hydrolysis of salts. 5. Complex compounds (Lecture – 2h). Discussion seminar on the names of complex compounds and their formation (2h). Laboratory work - Obtaining and properties of complex compounds (Laboratory works – 2h). 2nd Test on electrolytic dissociation and hydrolysis of salts. Independent work on complex compounds. 6. Oxidation reduction reactions (Lecture – 1h). Discussion seminar on the electron balance method in writing oxidation-reduction equations (2h). Laboratory work - oxidation-reduction reactions. (Laboratory works – 2h). Independent work on oxidation-reduction equation 7. Non-metals, their chemical properties and compounds in food (Lecture – 1h). Laboratory work - Chemical properties of halogens and sulfur (Laboratory work - 3h). 3rd Test on oxidation-reduction reactions and complex compounds. Independent work on the chemical properties of non-metals and their application. 8. Non-metals, their chemical properties and compounds in food (Lecture – 1h). Discussion seminar on hydrogen, hydrogen peroxide (2h). Laboratory work - Chemical properties of nitrogen and carbon (Laboratory work - 2h). 9. Metals, their chemical properties and compounds in food (Lecture – 1h). Discussion seminar on water hardness (2h). Laboratory work – Chemical properties of metals (Al, Cu, Zn) and their compounds (Laboratory work – 2h). Independent work on the chemical properties of metals, their application. 10. Metals, their chemical properties and compounds in food (Lecture – 1h). Laboratory work – Chemical properties of metals (Fe, Cr, Mn) and their compounds. (Laboratory works – 4h). Independent work on the chemical properties of metals and their application. 11. Solutions, their properties (Lecture – 2h). Discussion seminar on ways of expressing concentrations of solutions, their calculations (2h). 4th Test on the chemical properties of metals and non-metals. Independent work on ways of expressing concentrations of solutions. 12. Titrimetry (Lecture – 1h). Preparation of solutions (Laboratory works – 4h). Independent work on ways of expressing concentrations of solutions. 13. Direct and indirect titration (Lecture – 1h). Quantification of KOH (Laboratory works – 3 h). 5th Test - Ways of expressing the concentration of solutions. Independent work on calculations in titrimetry. 14. Gravimetry (Lecture – 1h). Determination of water content of crystallization. Determination of ammonium salts (Laboratory work – 4h). Independent work on calculations in gravimetry. 15. Optical methods of analysis (Lecture – 1h). Chromium(VI) spectrophotometric determination (Laboratory work – 3h). Independent work on spectrophotometric methods. 16. Application of spectrophotometric methods in the analysis of food products (Lecture – 1h). 6th Test - Theoretical foundations of optical analysis methods. Spectrophotometric determination of copper(II). (Laboratory works – 4h). |
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| Requirements for awarding credit points | |
| To obtain credits:
16 laboratory works must be completed. Analysis of laboratory work should be carried out in protocols. Independent works must be performed. 6 tests must be written successfully (at least 4 points) |
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| Description of the organization and tasks of students’ independent work | |
| In order to check the knowledge acquired in the lesson and to prepare for the tests, a corresponding independent work has been created for each topic covered, which must be completed and submitted to the teacher. The topics of the independent work can be found in the course content (calendar). | |
| Criteria for Evaluating Learning Outcomes | |
| The study course ends with an exam. In order to take a written exam, all the requirements for obtaining credit points must be fulfilled - 16 laboratory work protocols must be completed and passed, independent works must be completed, submitted and passed, and 6 tests must be successfully written (rating no less than 4 points). | |
| Compulsory reading | |
| 1. Čakste I. (2008.) Vispārīgā ķīmija. Mācību līdzeklis. – Jelgava: LLU, 66 lpp.
2. Jansons E. Analītiskās ķīmijas teorētiskie pamati: mācību grāmata. Rīga: LU Akadēmiskais apgāds, 2006. 307 lpp. 3. Putniņš J. Analītiskā ķīmija: lekciju kurss. Rīga: RTU Izdevniecība, 2007. 4. Druviete B., Dūma M., Truksne D. Kvantitatīvā analīze. Metodiskie norādījumi un laboratorijas darbu apraksti. Jelgava: LLU, 2008. 46 lpp. 5. Druviete B., Bluka A. (2007.) Vispārīgā un neorganiskā ķīmija. Laboratorijas darbu apraksti un vingrinājumi. – Jelgava: LLU, 47 lpp. 6. Druviete B., Truksne D. (2008.) Neorganiskie savienojumi, to klasifikācija un vispārīgās ķīmiskās īpašības. Metodiskie norādījumi un vingrinājumi. – Jelgava: LLU, 59 lpp. 7.Rauhvargers A. (1996.) Vispārīgā ķīmija. – Rīga: Zinātne, 383 lpp. 8.Constable E.C., Housecroft C.E. (2006) Chemistry, 3rd Edition. – Harlow etc.: Pearson Prentice Hall, 1285 p. 9.Whitten K.W., Davis R.E., Peck M.L., Stanley G.G. (2007) Chemistry, 8th Edition. – Belmont: Thomson Brooks/Cole, 1066 p. |
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| Further reading | |
| 1. Jansons E., Bergmanis U., Meirovics I., Vītols P. (1994.) Ķīmija. – Rīga: Zvaigzne, 608 lpp.
2. Gļinka N. (1981.) Vispārīgā ķīmija. – Rīga: Zvaigzne, 686 lpp. 3. Jansons E., Meija J. (2002). Kļūdas kvantitatīvajās noteikšanās. Rīga. 155 lpp. 4. Matiseks R., Šnēpels F.M., Šteinere G. Pārtikas analītiskā ķīmija. Pamati, metodes, lietošana. Tulk. Dr.ķ;īm. I.Jākobsone, Dr.ķīm. M.Jākobsons. Rīga:LU, 1998., 456 lpp. 5.Druviete B., DūmaM., Truksne D., Analītiskās ķīmijas uzdevumi ar risinājumiem un vingrinājumiem. Jelgava: LLU, 2008, 88 lpp. 6. Analytical chemistry. A modern approach to analytical science. Ed. By Mermet J.M., Otto M., Valcarcel M. Weinheim: Wiley-VCH Verlag, 2004, 1181 pp 7. Blija A., Galoburda R. (2008) Pārtikas produktu struktūrmehāniskās īpašības. Mācību grāmata. Jelgava: LLU, 88 lpp. |
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| Periodicals and other sources | |
| 1.Čakste I. (2011) Vispārīgās un neorganiskās ķīmijas lekciju konspekts. Elektronisks formāts.
2. Ozola B. (2010) Biogēnie elementi. Mācību līdzeklis. Elektronisks formāts. 3. Zinātnisko rakstu meklētājs „Google Scholar Beta” http://scholar.google.com, 4.Zinātnisko rakstu meklētājs: „Sciencedirect.com” http://www.sciencedirect.com 5. Atbilstoša profila zinātnisko rakstu krājumi un žurnāli. |
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| Notes | |
| For full-time and part-time students of the professional bachelor's study program Food Technology. | |