Physical chemistry is another branch of basic chemistry and the study of the principles of physics underpinning the properties and behaviour of chemical systems at both macroscopic and microscopic levels.
This module aims to show the application and relevance of the concepts of physical chemistry in the study of the food and pharmaceuticals. It is expected that each student will become competent in relevant calculations, experimental design, manipulation and correct use of laboratory equipment and proper recording of results. To develop good laboratory practice and technical skills relevant to industry.
Chemical equilibria – equilibrium laws for gaseous and liquid systems, Le Chatelier’s principle, Equilibrium calculations.
Ionic equilibria- electrolytes, solubility product, acid/base theories; pH scale; buffer solutions, Henderson-Hasselbach equation, pH calculations, sustainability and environmental impact (global warming, acid rain, ocean acidification)
Thermodynamics – laws of thermodynamics, energy measurement and calorimetry, numerical calculations
Kinetics – factors effecting rates of reaction, rate laws, activation energy;
Electrochemistry. – Conduction, oxidation–reduction, electrochemical cells, Faraday’s law and electrolysis, potential, batteries and fuel cells.
Chemistry of medicinal compounds & Food.
Practical Sessions
Introductory experiments in thermochemistry, kinetics, equilibrium etc.
Formal lectures using all available visual aids eg. Brightspace, whiteboard, overheads, and PowerPoint. These lectures will be supplemented by tutorial, workshop and problem solving sessions. There are also weekly (two-hours) laboratory practical sessions to support student's learning.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 50 |
| Other Assessment(s) | 50 |