The course aims to provide the basic knowledge in Chemistry and Physical Chemistry that is prerequisite to all other courses in subjects of related chemical and technological disciplines envisaged by the degree course.
Expected learning outcomes
Student will be able to recognize the chemical nomenclature, perform stoichiometric calculations and recognize the properties of chemical solutions. Moreover, he learns to define the state and the stability of systems (one or more components distributed in one or more phases) when are 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)
The Periodic Table of Elements; Chemical bonds; Chemical formula and structural formula; Fundamentals of chemical nomenclature; Chemical reactions such as mass balance; Oxidation state; Redox reactions; The concentration; the pH; Acids, bases and buffer systems; Equivalence concept in chemistry; Titration. Physical state, the energy of the molecules. States of aggregation: solid, liquid, gas, amorphous; 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.
Prerequisites for admission
Knowledge of the rules of algebra, of the concept of fraction and proportion; concept of order of magnitude; the metric-decimal equivalences for the first part of the course. Minimum concepts of mathematical analysis for the second part of the course.
Frontal lessons and classroom exercises with active student participation.
The teaching material consists of handouts provided during the course. Added to this are solved exercises and links to websites for chemical education. Details and downloadable material are available on the teacher's website http://users.unimi.it/thalasa/dimitrios2.htm and on ARIEl. Finally, textbooks are recommended: Fondamenti di chimica generale, seconda edizione" di Raymond Chang e Kenneth Goldsby (MacGraw and Hill); Stechiometria per la Chimica Generale P.M. Lausarot - G.A. Vaglio PICCIN editore (for the first part) Elementi di Chimica Fisica, PETER W. ATKINS, ed. ZANICHELLI (for the second part)
Assessment methods and Criteria
The assessment of the actual achievement of the expected learning results by the student takes place through a written test of exercises and open-ended questions lasting two hours only at the end of the course (two sessions). Classified students can possibly ask for an interview to improve their grade. If the outcome is not favorable, the student takes an oral exam in subsequent exam sessions. The following will be generally evaluated: knowledge of the principles of: chemical nomenclature, calculation of molar concentration and pH in various solutions, redox balance, use of specific heat, use of the equilibrium constant and colligative properties, use of chemical kinetics. To take the exam, you must register by the deadline set on the SIFA (http://www.unimi.it/). The evaluation is expressed by a mark out of thirty. The vote is communicated to each individual student by automated e-mail from the university minutes. Further information on the course (exam sessions, etc.) can be found on the teacher's website http://users.unimi.it/thalasa/dimitrios2.htm