| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Physical and Colloidal Chemistry |
| Course code | Ķīmi2019 |
| 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 | |
| Ph.D., doc. Anete Ķeķe Dr.chem., Pēteris Kūka |
|
| Prior knowledge | |
| Ķīmi2020, Inorganic and Analytical Chemistry Mate1039, Applied Mathematics |
|
| Replaced course | |
| ĶīmiB001 [GKIMB001] Physical and Colloidal Chemistry |
|
| Course abstract | |
| The course’s “Physical and colloidal chemistry” aim is to give theoretical and practical skills in physical and colloidal chemistry. The main topics of lectures are: chemical thermodynamics, phase equilibrium, chemical kinetics and catalysis, electrochemistry, basic theoretical principles of different processes, surface phenomena, disperse systems and their properties, real and colloidal solutions properties, polymers and their properties. Working in the laboratories students will learn how to use different methods of electrochemical measurements, determine properties of colloidal solutions. | |
| Learning outcomes and their assessment | |
| 1.Can use the basic theoretical principles of physical and colloidal chemistry to solve problem situations – Test No. 1 and Test No. 2
2.Understand the processes and basic principles of physical and colloidal chemistry and their connection to food processing technology, food quality and food science – Test No.1 and Test No.2 3.Can use basic theoretical principles of physical and colloidal chemistry, plan an experimental part independently, analyse obtained results of experiments, show scientific and innovative approach in the development of new food products – Test No. 1 and Test No. 2, laboratory works, colloquiums 4.Can select, analyse and use scientific information and methods independently– laboratory works, colloquiums |
|
| Course Content(Calendar) | |
| 1.Principles of chemical thermodynamics. Thermochemistry. (Lectures – 1 h)
2.Gibbs’ phase rule. Phase diagrams. (Lectures – 1 h; laboratory works – 2 h) 3.Solutions and their properties: freezing and boiling point. (Lectures – 1 h; laboratory works – 4 h) 4.Distillation, rectification, extraction. (Lectures – 1 h) 5.Electrical conductivity of solutions. Potentiometric measurement of pH. (Lectures – 1 h; laboratory works – 4 h) 6.Chemical kinetics, chemical equilibrium, chemical catalysis and catalysts. (Lectures – 1 h; laboratory works – 2 h) Test No. 1: “Solutions and their properties.” 7.Surface phenomena. Surface tension. (Lectures – 1 h; laboratory works – 4 h) 8.Adsorption. Chromatography. (Lectures – 1 h; laboratory works – 4 h) 9.Disperse systems and their classification. (Lectures – 1 h) 10.Colloidal systems: formation and purification. (Lectures – 1 h; laboratory works – 2 h) 11.Properties of colloids – electrical, optical and kinetic properties. (Lectures – 1 h) 12.Polymer solutions. Coagulation. Swelling. (Lectures – 1 h; laboratory works – 4 h) 13.Emulsions, foams and their properties. (Lectures – 1 h; laboratory works – 4 h) 14.Powders, suspensions, aerosols and their properties. (Lectures – 1 h; laboratory works – 2 h) Test No. 2: “Disperse systems.” Note: Students perform laboratory works on a rotating basis. |
|
| Requirements for awarding credit points | |
| Test with a mark. Students must perform 12 laboratory works, submit laboratory reports, pass 12 colloquiums, write two test during the semester. | |
| 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 | |
| Colloquims are used to examinate student’s knowledge of theoretical basics. During colloquims student is asked several theoretical questions based on the laboratory work. The answers to the questions are assessed by mark.
The final grade of the study course is calculated using a marking scheme: •tests 50%; •colloquiums 30%; •laboratory reports 20%. |
|
| Compulsory reading | |
| 1. Alksnis U., Kļaviņš Z., Kūka P., Ruplis A. Fizikālā un koloidālā ķīmija. Rīga: Zvaigzne, 1990. 424 lpp. Ir LLU FB ~ 200 eks.
2. Engel T., Reid P. Physical Chemistry. Boston: Pearson, 2013. 1103 p. Ir LLU FB 1 eks. 3. Kūka P., Dūma M. Fizikālā ķīmija. Metodiskie norādījumi un laboratorijas darbu apraksti. Jelgava: LLU, 2008. 101 lpp. Ir LLU FB ~ 360 eks. 4. Kūka P. Koloidālā ķīmija. Metodiskie norādījumi un laboratorijas darbu apraksti. Jelgava: LLU, 2008. 89 lpp. Ir LLU FB ~ 360 eks. 5. Walstra P. Physical Chemistry of Foods. New York etc.: Marcel Dekker Inc., 2003. 807 p. Ir LLU FB 1 eks. 6. Тиноко И., Зауэр К., Вэнг Дж., Паглиси Дж. Физическая химия: принципы и применение в биологических науках. Москва: Техносфера, 2005. 744 с. Ir LLU FB 1 eks. 7. Гельфман М., Ковалевич О., Юстратов В. Коллоидная химия. Cанкт-Петербург и др.: Лань, 2003. 332 с. Ir LLU FB 1 eks. |
|
| Further reading | |
| 1. Kolasinski K. W. Physical Chemistry: how chemistry works. Chichester, West Sussex: Wiley, 2017, 726 p. Ir LLU FB 1 eks.
2. Petrucci R., Herring G., Madura J., Bissonnete C. General Chemistry. Principes and modern Applications. Toronto: Pearson, 2017. 1325 p. Ir LLU FB 1 eks. 3. Zumdahl S. Chemistry. Belmont: Brooks Cole, 2014. 1085. Ir LLU FB 1 eks. 4. Food Emulsions. Edited by S. Friberg, K. Larsson, J. Sjoblom New York: Marcel Dekker, 2004. 640 p. Ir LLU FB 1 eks. |
|
| Periodicals and other sources | |
| 1. Food Quality and Preference. Published by Elsevier Science. ISSN: 0950-3293. Pilni raksti atrodami Science Direct datubāzē.
2. Food Science and Technology International. Published by Sage Publications. ISSN (printed): 1082-0132. ISSN (electronic): 1532-1738. 3. Food chemistry. Published by Elsevier Science. ISSN: 0308-8146. Pilni raksti atrodami Science Direct datubāzē. 4. Zinātnisko rakstu meklētājs "Google Scholar Beta" http://scholar.google.lv |
|
| Notes | |
| The course is intended for academic bachelor’s study program “Food quality and innovations”. | |