This is a foundation module in introductory inorganic chemistry in the context of culinary science applications. The module is designed to introduce the student to concepts, terminology and principles of chemistry with a particular focus on culinary science aspects.
Fundamentals of chemistry. Measurements with mass and volume. Elements and the periodic table, structure of atoms, molecules and ions, covalent bonds and organic molecules, structure and bonding in inorganic compounds, ionic bonding, electrolytes and ions. Naming compounds, moles and molar quantities, properties and behaviour of gases, chemical equilibrium, rates of reaction. Flame tests. Oxidation-reduction reactions. Acids bases and neutralisation reactions. Metals Non-metals. Halogens Noble gases.
Laboratory practicals: Laboratory safety. Measurements with mass and volume. Correct use of the balance, pipette, burette, volumetric flask and graduated cylinder. Measurement of Molar Quantities. Flame tests. The Empirical Formula of an Oxide. Preparation of a primary standard solution 0.05 mol dm3 sodium carbonate. Standardisation of a hydrochloric acid solution using a primary standard. The ethanoic acid content of vinegar. An acid-base titration curve. The relative strength of acids.
Fundamentals of chemistry
Fundamentals of chemistry. • Metals non-metals. Halogens and noble gases • Measurements with mass and volume. • Elements and the periodic table• Structure of atoms, molecules and ions • Covalent bonds and organic molecules, • Ionic bonding, electrolytes and ions. • Naming compounds, molecules and elements • moles and molar quantities• Properties and behaviour of gases and gas laws, • Oxidation-reduction reactions • Acids bases and neutralisation reactions• Isotopes Laboratory practical: Laboratory safety. Measurements with mass and volume with green method. Correct use of the balance, pipette, burette, volumetric flask and graduated cylinder. Measurement of Molar Quantities. Flame tests. The Empirical Formula of an Oxide. Preparation of a primary standard solution 0.05 mol dm-3 sodium carbonate. Standardisation of a hydrochloric acid solution using a primary standard. The ethanoic acid content of vinegar. An acid-base titration curve. To understand the relative strength of acids for culinary science.
Thoeretial class and lab practical
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 60 |
| Other Assessment(s) | 40 |