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Lecturer(s)
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Lapčík Lubomír, prof. Ing. Ph.D.
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Course content
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- Basic thermodynamics - energy, entropy, the Boltzmann distribution, enthalpy, free energy and equilibrium, chemical potential, solutions, water activity. - Molecules - molecular motion, bonding and molecular structure, intermolecular forces, ion-ion interactions, ion-dipole interactions, dipole-dipole interactions, van der Waals interactions, steric interactions, bonding in water, effect of pH on molecular interactions, combined interaction potential, relating bond energies to bulk properties. - Kinetics - kinetics and thermodynamics, rate equations, kinetics and mechanism, effect of temperature on reaction rate, catalysis. - Phase behaviour - single-component phase diagrams, multi-component phase diagrams, colligative properties, kinetics of phase separation. - Crystals - crystal structure, nucleation, crystal growth, crystal size and shape, polymorphism, crystallization in viscous solutions. - Electrochemistry - solutions conductivity, electrode potentials, ions activities, Debye-Hückel limiting law.
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming)
- Preparation for examination
- 100 hours per semester
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| prerequisite |
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| Knowledge |
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| Successfully finished studies in technical subject orientation focused on chemistry and technology of the foodstuff, materials science, chemistry of materials, macromolecular chemistry, technology of macromolecular substances. |
| Successfully finished studies in technical subject orientation focused on chemistry and technology of the foodstuff, materials science, chemistry of materials, macromolecular chemistry, technology of macromolecular substances. |
| Passing of basic courses on physics and physical chemistry. |
| Passing of basic courses on physics and physical chemistry. |
| learning outcomes |
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| The student has knowledge about basic physico-chemical processes, properties and characteristics of studied systems. |
| The student has knowledge about basic physico-chemical processes, properties and characteristics of studied systems. |
| Skills |
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| The student can assess selected thermodynamic and physical properties of foods in relation to their composition and structure. |
| The student can assess selected thermodynamic and physical properties of foods in relation to their composition and structure. |
| teaching methods |
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| Knowledge |
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| Individual work of students |
| Individual work of students |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Skills |
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| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
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Recommended literature
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Bartovská L., Šišková M. Fyzikální chemie povrchů a koloidních soustav. Příklady a úlohy. Praha, 1992. ISBN 80-7080-158-1.
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Bartovská L., Šišková M. Fyzikální chemie povrchů a koloidních soustav. Praha, 2005. ISBN 80-7080-579-X.
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Coupland, J.N. An Introduction to the Physical Chemistry of Food. New York, Heidleberg, Dordrecht, London: Springer, 2014. ISBN 978-1-4939-0760-1.
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Hiemenz, P.C.,Rajagopalan, R. Principles of Colloid and Surface Chemistry. New York : Marcel Dekker, 1997. ISBN 0-8247-9397-8.
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Novák J. a kol. Příklady a úlohy z fyzikální chemie. VŠCHT Praha, 2000. ISBN 80-7080-394-0.
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