| Statuss(Neaktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Organic Chemistry II |
| Course code | Ķīmi2007 |
| Credit points (ECTS) | 6 |
| Total Hours in Course | 162 |
| Number of hours for lectures | 32 |
| Number of hours for laboratory classes | 32 |
| Independent study hours | 98 |
| Date of course confirmation | 12/10/2011 |
| Responsible Unit | Institute of Land Management and Geodesy |
| Course developers | |
| Dr.chem., prof. (Emeritus) Viesturs Kreicbergs |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| The functional groups of organic compounds – hydroxyl, carbonyl, carboxyl and amino groups, which are find in natural and food products are characterizing in the course of organic chemistry. The basic components of food - proteins, carbohydrates lipids are complicated natural matters. They can be matters with several functional groups, compound junctions as well as polymer junctions. The course of organic chemistry looks at the structure and main reaction of these compounds, as well as analyzes the general natural products, determined the odour, taste, biological and energetic value of food. | |
| Learning outcomes and their assessment | |
| After completing the course student will have:
•extensive knowledge about composition and properties of organic compounds and natural substances forming different food products, as well as knowledge of detection, synthesis and treatment methods of organic compounds. •skills unaided use the obtained theoretical knowledge in biochemistry and other study courses. The skills to determinate, purify and synthesize the different organic compounds were obtained. •competence - the ability to independently access, selected, analyze and generalize information about organic compounds and natural substances forming different food products. |
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| Compulsory reading | |
| 1. Kreicbergs V. Organiskās un pārtikas ķīmijas pamati. Mācību līdzeklis. Jelgava: LLU, 2008. 228 lpp.
2. Kūka M. Ogļhidrāti. Mācību līdzeklis organiskajā ķīmijā. Jelgava: LLU, 2007. 58 lpp. 3. Kūka M. Lipīdi. Mācību līdzeklis organiskajā ķīmijā. Jelgava: LLU, 2007. 46 lpp 4. Baltess V. Pārtikas ķīmija. Rīga: Latvijas Universitāte, 1998. 478 lpp. |
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| Further reading | |
| 1. Belitz H.-D., W. Grosch, Schieberle P. Lehrbuch der Lebenmittelchemie, 6. Aufgabe. Berlin etc: Springer – Verlag, 2008. 1118 S.
2. Sorrell T.N. Organic Chemistry, 2nd Edition. Califfornia: University Science Books, 2006. 988 p. 3. Vollhardt K.P.C., Shore N.E. Organic Chemistry: Structure and Funktion, 5th Editition. New York: W.H. Freeman and Company, 2006. 1254 p |
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| Periodicals and other sources | |
| 1. Food Science and Technology International.[tiešsaiste]. eISSN: 1532-1738. ISSN: 1082-0132. [skatīts 07.12..2011.] Pieejams Sage datubāzē: http:// http://fst.sagepub.com/ 2. Food Quality and Preference. [tiešsaiste]. Published by Elsevier Science. ISSN: 0950-3293. [skatīts 24.05.2011.] Pieejams Science Direct datubāzē: http://www.sciencedirect.com/science/journal/09503293 | |