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Lecturer(s)
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Kašpárková Věra, doc. Ing. CSc.
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Course content
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- Characterization and classification of fats and surfactants. - Surface tension, surface energy, phase boundary, physical characteristics of surfactants. - Anionic surfactants and their properties, soaps, sulphates, sulphonates. - Cationic and amphoteric surfactants. - Dispersion systems, foams, suspensions, solubilization, detergency. - Emulsions, types, stability. - Surfactants in the food industry. - Chemistry of fats and oils. - Reactions of carbon chain and carboxylic group. - Oxidation fats and oils. - Raw materials and technologies for production of fats and oils. - Chemical refining of oils. - Biochemistry of fats and theirnutritional value. - Analysis of fats and surfactants.
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Learning activities and teaching methods
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Dialogic (Discussion, conversation, brainstorming), Simple experiments, Individual work of students
- Preparation for examination
- 50 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of organic chemistry. |
| Knowledge of organic chemistry. |
| learning outcomes |
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| Students have a knowledge on processing technology of fats and surfactants, they are familiar with their chemical and physical properties, practical applications and importance. |
| Students have a knowledge on processing technology of fats and surfactants, they are familiar with their chemical and physical properties, practical applications and importance. |
| Students are informed about methods used for analysis and characterization of fats and surfactants. |
| Students are informed about methods used for analysis and characterization of fats and surfactants. |
| teaching methods |
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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) |
| Skills |
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| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| Simple experiments |
| Simple experiments |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Analysis of the student's performance |
| Analysis of the student's performance |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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e-learningové texty http://kosmetika.ft.utb.cz.
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Akoh, C.C., Min, D.B. (Ed.). Food Lipids. New York: Marcel Dekker, Inc., 2002.
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KARLESKIND, A. (Ed.). Oil and Fats Manual, Vol. I, II. Paris : TecDoc, 1996.
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Myers, D. Surfactant Science and Technology. John Willey, USA.
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Velíšek, J. Chemie potravin 1. Vyd. 1.. Tábor: OSSIS, 1999.
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