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Available courses

Overview

Calorimetry is the scientific measurement of heat transfer in physical and chemical processes. This course will provide students with a comprehensive understanding of calorimetric principles, techniques, and applications in both laboratory and industrial settings.

Course Objectives

  • Understand the fundamental principles of calorimetry and its significance in thermodynamics.
  • Learn about different types of calorimeters and their appropriate uses.
  • Analyze heat transfer in reactions and processes, including phase changes and chemical reactions.
  • Conduct calorimetric experiments and interpret data accurately.

Course Topics

  1. Introduction to Calorimetry

    • Definition and historical context
    • Importance in chemistry, biology, and engineering
  2. Basic Concepts

    • Heat, temperature, and the laws of thermodynamics
    • Specific heat capacity and its relevance
  3. Types of Calorimeters

    • Coffee cup calorimeter
    • Bomb calorimeter
    • Differential scanning calorimetry (DSC)
  4. Quantitative Analysis

    • Calculating heat transfer (q) using calorimetric equations
    • Enthalpy changes in chemical reactions
  5. Applications of Calorimetry

    • Calorimetry in biochemical processes (e.g., cellular respiration)
    • Industrial applications in material science and energy research
  6. Experimental Techniques

    • Conducting calorimetric experiments
    • Data collection and analysis
    • Error analysis and improving accuracy

Assessment Methods

  • Quizzes and examinations to assess comprehension of theoretical concepts.
  • Laboratory reports based on calorimetry experiments.
  • Final project: A comprehensive calorimetric study of a reaction or material.

This course is module 1 of Fundamentals of Food chemistry



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