| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Physical and Colloidal Chemistry I |
| Course code | Ķīmi2004 |
| Credit points (ECTS) | 4.5 |
| Total Hours in Course | 121.5 |
| Number of hours for lectures | 16 |
| Number of hours for laboratory classes | 32 |
| Independent study hours | 72 |
| Date of course confirmation | 30/03/2021 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., doc. Fredijs Dimiņš Dr.chem., Pēteris Kūka |
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| Prior knowledge | |
| Ķīmi2002, Inorganic and Analytical Chemistry II Ķīmi2016, Inorganic and Analytical Chemistry I |
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| Replaced course | |
| ĶīmiB002 [GKIMB002] Physical and Colloidal Chemistry I |
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| Course abstract | |
| Students acquainted with 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. |
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| Course Content(Calendar) | |
| 1.Introduction to physical chemistry. Principles of chemical thermodynamics. (Lecture – 1h) Safety rules in the physical chemistry lab. Requirements and rules for the development of laboratory work (Laboratory work – 2h).
2.Thermochemistry. Enthalpy. Entropy. (Lecture – 1h). Determination of the heat of solution for the dissolution of a salt. (Laboratory work – 2h). 3.Gibbs' phase rule. Phase diagrams. (Lecture – 1h). Determination of the heat of solution for the hydration of a salt. Presentation of laboratory works (l Laboratory work – 4h). 4. Test on chemical thermodynamics - 1st test. Melting diagrams (Lecture – 2h). 5.Properties of solutions. (Lecture – 1h). Thermal analysis (Laboratory work – 2h). 6.Substance solubility. Ebullioscopy and cryoscopy. (Lecture – 1h). Solubility diagram of two partially miscible liquids (Laboratory work – 2h). 7.Diffusion and Osmosis (Lecture – 1h). Determination of the freezing-point depression of milk. Presentation of laboratory works. (Laboratory work – 4h). 8.Distillation, rectification (Lecture – 1h). Conductometric titrations. (Laboratory work – 2h). 9.Buffer solutions, pH and pOH. Presentation of laboratory works. (Laboratory work – 4h). Photometric analysis of water. (Lecture – 1h). 10.Extraction (Lecture – 1h). 11. Test on solutions and their properties. Properties of electrolyte solutions, isotonic coefficient (Lecture – 2h). 12.Electrical conductivity of solutions (Lecture – 1h). Electrical conductivity of aqueous solutions (Laboratory work – 2h). 13.Classification of electrochemical cells. Determination of electromotive force of a cell and electrode potential (Laboratory work – 2h). 14.Electrochemical corrosion of metals (Lecture – 1h). Potentiometric measurement of pH (Laboratory work – 2h). 15.Chemical kinetics, chemical equilibrium, chemical catalysis and catalysts (Lecture – 1h). Chemical kinetics and catalysis. Presentation of laboratory works. (Laboratory work – 4h). 16.Photochemical reactions. Calculation of final grade. (Lecture – 1h) |
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| 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 which ar |
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| 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. |
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| Compulsory reading | |
| 1. F.Dimiņš. Lekciju materiāli fizikālajā ķīmijā PTF studentiem. E-studiju materiāls, pieejams konkrētaj’e-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. |
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| 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". | |