Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
Kurstitel | |
Kurs-Code | Ķīmi3009 |
Kreditpunkte (ECTS) | 6.75 |
Stundenzahl insgesamt (im Auditorium) | 182.25 |
Vorlesungen (Stundenzahl) | 28 |
Arbeit im Labor (Stundenzahl) | 44 |
Selbststandige Arbeit des Studenten (Stunden) | 108 |
Bestätigt am (Datum) | 30/03/2021 |
Kurs ausgearbeitet von (Lehrkraft) | |
, Fredijs Dimiņš , Pēteris Kūka |
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Vorkenntnisse | |
Ķīmi2002, Ķīmi2016, |
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Ersetzte/r Kurs/e | |
ĶīmiB004 [GKIMB004] |
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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 |