Guia docente 2023_24
Facultad de Ciencias
Grado en Ciencia y Tecnología de los Alimentos
  Chemistry: Chemistry II
Topic Sub-topic
1.-Thermochemistry Chemical energy, change and conservation of the energy, functions of state, work and expansion, energy and enthalpy, Hess's, entropy, Gibbs energy.
2.- Entropy and Gibbs energy Spontaneous processes, entropy, second and third principle, Gibbs energy.
3.- Chemical Equilibrium Concept of Equilibrium, constants of Equilibrium, homogeneous and heterogeneous Equilibria, principle of Le Châtelier.
4.- Acids and bases. Acid-base Equilibrium Acid and base concepts, pH, strength of acids and bases, constants of ionisation, acid-base properties of salts. Buffer solutions. Acid-base tritations.
5.- Solubility Equilibrium Constante of the solubility product. Solubility and molar solubility. Precipitation. Common ion effect. Complex ions formations.
6.- Electrochemical Redox reactions, galvanic cells, standard potentials of reduction, thermodynamics of redox reactions, Nernst equation.
7.-Chemical Kinetics Rate of reaction, rate equation, integrated equations, activation energy, Arrhenius equation, mechanisms, catalysis.
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