Course detail
Colloid chemistry for food industry
FCH-DCO_KCHPAcad. year: 2018/2019
Not applicable.
Language of instruction
Czech
Mode of study
Not applicable.
Guarantor
Learning outcomes of the course unit
Not applicable.
Prerequisites
Not applicable.
Co-requisites
Not applicable.
Planned learning activities and teaching methods
Not applicable.
Assesment methods and criteria linked to learning outcomes
Not applicable.
Course curriculum
Selected chapters of colloid chemistry and their applications in food processing, primarily focused on the issue of students' dissertations:
Static and dynamic light scattering.
Surface tension and contact angle.
Adsorption from solution at the interface of gas-solid.
The association colloids of surfactant type.
Van der Waals and electrostatic forces in colloids.
Stability and stabilization of colloids.
Static and dynamic light scattering.
Surface tension and contact angle.
Adsorption from solution at the interface of gas-solid.
The association colloids of surfactant type.
Van der Waals and electrostatic forces in colloids.
Stability and stabilization of colloids.
Work placements
Not applicable.
Aims
Deepening theoretical and practical knowledge of the chemistry of colloidal systems and related topics.
Specification of controlled education, way of implementation and compensation for absences
Not applicable.
Recommended optional programme components
Not applicable.
Prerequisites and corequisites
Not applicable.
Basic literature
HIEMENZ, C., RAJAGOPALAN, R. Principles of Colloid and Surface Chemistry. 3rd ed., N.York: M. Dekker, 1997.
Recommended reading
Not applicable.