Study programmes / B-HE Horticultural Engineering / Chemistry II
Course code:KCH2
Course title in language of instruction:K-Chemie II
Course title in Czech:K-Chemie II
Course title in English:Chemistry II
Mode of completion and number of credits:Exam (7 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:part-time, 16/10
(part-time, lectures per period / seminars per period)
Language of instruction:Czech
Level of course:bachelor
Semester:SS 2018/2019 - FH
Name of lecturer:doc. Ing. Josef Balík, Ph.D. (instructor, lecturer, supervisor)
prof. Ing. Jan Goliáš, DrSc. (examiner, lecturer)
Ing. Pavel Híc, Ph.D. (instructor, lecturer)
Prerequisites:none
 
Aims of the course:The chemical principles of composition the biological matters and food with main processing aspekt are study for the future manufacturing
Course contents:
1.The composition of foods, biogenic elements (allowance 0/0)
2.Fats: fatty acids, homolipids, heretolipids (allowance 0/0)
3.Calculations in chemistry, Laboratory (No. 1) (allowance 0/0)
 
a.Calculations in chemistry (1A): chemical reactions, the weight calculation
b.Calculations in chemistry (1B): mass fraction, mole fraction
c.Laboratory (1C): titration determination

4.Water: functions of water, drinking water, water in foods (allowance 0/0)
5.Saccharides: monosacharidse, oligosaccharides and polysacharides (allowance 0/0)
6.Calculations in chemistry, Laboratory (No. 2) (allowance 0/0)
 
a.Calculations in chemistry (2A): Composition of substances, calculations of concentrations, factorization
b.Calculations in chemistry (2B): volumetric percent, volumetric fraction
c.Laboratory (2C): neutralization, factorization

7.Peptides: aminoacids, oligopeptides, polypeptides, proteins (allowance 0/0)
8.Minority compounds: vitamins, minerals (allowance 0/0)

Learning outcomes and competences:
Generic competences:
 
-ability to apply knowledge
-ability to speak and write in mother tongue
-ability to work independently
-capacity to learn
-skilled at utilizing and processing information

Specific competences:
 
-knowledge of compounds in plant
-Skills to measure the concentration of analytes
-The eligibility of use of knowledge about the chemical composition
-To ability to propose how a reach your knowledges for differention of main raw materials as fruit and vegetables

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Participation in seminar exercises.
Written or oral exam.
Minimum requirements for the exam:
A: 90-100% (correct answers)
B: 80-90%
C: 70-80%
D: 60-70%
E: 50-60%
 
Learning activities and study load (hours of study load)
Type of teaching methodCombined form
Direct teaching
     lecture18 h
     practice8 h
     consultation16 h
Self-study
     preparation for exam60 h
     preparation for regular testing40 h
     elaboration of reports24 h
     writing of seminar paper30 h
Total196 h

Basic reading list
  • DAVÍDEK, J. -- VELÍŠEK, J. Analýza potravin. 2nd ed. Praha: VŠCHT, 1992. 122 p.
  • VELÍŠEK, J. -- HAJŠLOVÁ, J. Chemie potravin 1 a 2 díl. Tábor: OSSIS, 2009. 580 p. ISBN 978-80-86659-17-6.
  • DVOŘÁČKOVÁ, E. -- HELÁNOVÁ, V. Názvosloví a reakce organických sloučenin. 157 p. ISBN 978-80-7375-901-8.
  • NEDOMA, J. -- KOUTNÍK, V. -- HRDLIČKA, P. Anorganická a analytická chemie. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 1994. 224 p. ISBN 80-7157-133-4.
Recommended reading list
  • VELÍŠEK, J. -- CEJPEK, K. Biosynthesis of food components. 1st ed. Tábor: OSSIS, 2008. 497 p. ISBN 978-80-86659-12-1.