| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Kurstitel | |
| Kurs-Code | Ķīmi3002 |
| Kreditpunkte (ECTS) | 2.25 |
| Stundenzahl insgesamt (im Auditorium) | 60.75 |
| Vorlesungen (Stundenzahl) | 8 |
| Arbeit im Labor (Stundenzahl) | 24 |
| Selbststandige Arbeit des Studenten (Stunden) | 28 |
| Bestätigt am (Datum) | 30/03/2021 |
| Kurs ausgearbeitet von (Lehrkraft) | |
| , Fredijs Dimiņš , Pēteris Kūka |
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| Vorkenntnisse | |
| Ķīmi2004, |
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| Ersetzte/r Kurs/e | |
| ĶīmiB005 [GKIMB005] |
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| Zur einfŅhrenden LektŅre empfohlen | |
| 1.Kolasinski, Kurt W. Physical Chemistry: how chemistry works. Chichester, West Sussex: Wiley, 2017, 726 p.
2.Engel T., Reid P. Physical Chemistry. San Francisco etc.: Pearson Education, Inc., 2014. 1040 p. 3.Kūka P. Koloidālā ķīmija. Metodiskie norādījumi un laboratorijas darbu apraksti. Jelgava: LLU, 2008. 89 lpp. 4.Atkins P. W. Physikalische Chemie. Weinheim etc.: VCH, 1996. 1106 p. 5.Alksnis U., Kļaviņš Z., Kūka P., Ruplis A. Fizikālā un koloidālā ķīmija. Rīga: Zvaigzne, 1990. 424 lpp. |
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| Weiterfuhrende Literatur | |
| 1. Petrucci R., Herring G., Madura J., Bissonnete C. General Chemistry. Principes and modern Applications. Toronto: Pearson, 2016. 1325 p.
2. Zumdahl S. Chemistry. Belmont: Brooks Cole, 2014. 1085. 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 4. Engel T., Reid P. Physical Chemistry. Boston: Pearson, 2013. 1103 p. |
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| Zur LektŅre vorgeschlagene Zeitschriften | |
| 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 |
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