| Statuss(Neaktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Physical and Colloidal Chemistry II |
| Course code | Ķīmi4001 |
| Credit points (ECTS) | 4.5 |
| Total Hours in Course | 121.5 |
| Number of hours for lectures | 16 |
| Number of hours for laboratory classes | 32 |
| Date of course confirmation | 12/10/2011 |
| Responsible Unit | Institute of Land Management and Geodesy |
| Course developers | |
| Dr.chem., Pēteris Kūka |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| Studies subject "Physical and Colloidal Chemistry II" inspect various surface effects, dispersed systems and their properties, colloidal solutions, solutions of biomacromolekules. | |
| Learning outcomes and their assessment | |
| Knowledge: about generality, occurrences and processes of physical and colloidal chemistry related to food science and food technology;
skills: to use theoretical and practical knowledge to carry out professional and innovative research activities. Able to solve issues and discuss various aspects with specialists of food industry; competence: to acquire, select, analyze and use information independently, to make and explain decisions and solve complex scientific and professional issues. |
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| Compulsory reading | |
| 1. Alksnis U., Kļaviņš Z., Kūka P., Ruplis A. Fizikālā un koloidālā ķīmija. Rīga: Zvaigzne, 1990. 424 lpp.
2. Atkins P. W. Physikalische Chemie. Weinheim etc.: VCH, 1996. 1106 p. 3. Engel T., Reid P. Physical Chemistry. San Francisco etc.: Pearson Education, Inc., 2006. 1061 p. 4. Kūka P. Koloidālā ķīmija. Metodiskie norādījumi un laboratorijas darbu apraksti. Jelgava: LLU, 2008. 89 lpp. |
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| Further reading | |
| 1. Rauhvargers A. Vispārīgā ķīmija. Rīga: Zinātne, 1996. 383 lpp.
2. McClements D. J. Food Emulsions. Principles,Practice and Techniques. Boca Raton etc.: CRC Press, 1999. 378 p. 2005.g. grām ir LLU FB datubāzē CRCnet Base http://dx.doi.org/10.1201/9781420039436.ch12 3. Walstra P. Physical Chemistry of Foods. New York etc.: Marcel Dekker, Inc., 2003. 807 p. |
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| 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 | |