The course aims to introduce students to the study of chemistry and technology. In particular, the student should be aware that the continuation of studies provides a systematic deepening and widening of the elements of chemistry and physical chemistry covered in this course that is educationally prerequisite to all other courses in subjects like chemistry and technology provided by the degree programme in Food Services Management and Human Nutrition.
Expected learning outcomes
The student is able to recognize the chemical nomenclature, perform stoichiometric calculations and recognize the properties of the chemical solutions. Moreover, learns to define the state and the stability of systems (one or more components distributed in one or more phases) when is known the composition, temperature and pressure. The concepts of chemical kinetics allow the student to outline the processes in terms of elementary steps, subsequent or simultaneous, and the temperature dependence of the respective rates.
Lesson period: year
(In case of multiple editions, please check the period, as it may vary)
Stoichiometry and Inorganic Chemistry. Fundamentals of chemical nomenclature; The Periodic Table of Elements; Chemical bonds; Chemical formula and structural formula; States of aggregation: solid, liquid, gas, amorphous; Chemical reactions such as mass balance; Oxidation state; Redox reactions; The concentration; Acids and bases and buffer systems; Equivalence concept in chemistry; Titration. Physical state, the energy of the molecules. The thermodynamic system, State functions, internal energy extensive and intensive thermodynamic variables. Freedom Degrees, equipartition of energy. Energy balance. First law of thermodynamics. The enthalpy function. Specific heat at constant volume and pressure. The ideal gas. Real gases. Second principle. Stability of the systems. The auxiliary functions. Gibbs free energy. The concept of balance. Phase transitions and state diagrams. Chemical potential and thermodynamic activity. Colligative properties. Chemical balances. Law of van't Hoff. Chemical kinetics; "Speed" or rate of chemical reaction kinetics; reaction order consecutive reactions Reactions side. Temperature dependence of the kinetic constant. Arrhenius law. Change indices of quality in food.