PHYSICAL CHEMISTRY (2/1 Credits)

Learning Outcomes:

On successful completion of this Course, students will be able to: Analyze the basic concepts of Physical Chemistry; Analyze physical and chemical changes of substances; Analyze the basic concepts of Thermodynamics laws, phase diagram, and properties of mixtures; Calculate the chemical equilibrium and rates of reactions in Food Processing.

Topics:

1. The properties of gases;
2. Thermodynamics: the first law (1);
3. Thermodynamics: the first law (2);
4. Thermodynamics: the second law (1);
5. Thermodynamics: the second law (2);
6. Phase diagram (1);
7. Phase diagram (2);
8. The properties of mixtures (1);
9. The properties of mixtures (2);
10. Chemical equilibrium (1);
11. Chemical equilibrium (2);
12. The rates of chemical reactions (1);
13. The rates of chemical reactions (2);
14. Determination the calorimeter constant;
15. Determination the strength of hydrogen bonds;
16. Three-component liquid system (1);
17. Three-component liquid system (2);
18. Gibbs equation;
19. Arrhenius equation and the activation energy (1);
20. Arrhenius equation and the activation energy (2).